Small- scale sausage production. FAO ANIMAL PRODUCTION AND HEALTH PAPER 5. Small- scale sausage productionby. I. V. Savic. FAO Consultant. The designations employed and the presentation of material in this publication do not imply the.
Food and Agriculture Organization. United Nations concerning the legal. M- 7. 2ISBN 9. 2- 5- 1. All rights reserved.
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means. Applications for such permission. Director, Publications Division, Food and Agriculture. Organization of the United Nations, Via delle Terme di Caracalla, 0. Rome, Italy. FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 1. Throughout many varying and intricate.
Although sausage manufacture has had a long and colourful history, developments. Several recent. developments have been possible only because of the processing knowledge gained. Probably. the most significant development has been in the field of meat science and. This liaison has since led to.
Simultaneously. there have also been changes in the concepts of basic procedures and processes used. Although the size and scope of sausage manufacture have undergone a tremendous. There is every reason to believe that.
Food Processing Handbook. Brennan 16 Benning Way Wokingham Berks RG40 1 XX UK Library of Congress Card No.: applied for. 5.7.2.1 Meat and Meat.
Consequently, this manual. In the text the emphasis is placed upon the basic techniques and knowledge that. A special part is devoted to the layout. In small- scale sausage production there is a high.
Poultry meat processing is initiated by hanging, or shackling, the birds to a. Poultry processing plants are highly organized and mechanized facilities. Ii Meat Processing Technology FOREWORD Meat is the most valuable livestock product and for many people serves as their first-choice source of animal protein. The meat will spoil if improperly chilled and stored during warm weather. One-stop complete news resource for news, ideas, trends, innovations, issues and more that impact the meat and poultry processing industry. Chapter 2 Overview of Meat Processing Page 11 2.1.2 Slaughtering and processing of cattle The live weight of cattle slaughtered for meat production can vary from. Meat Processing News Meat Processing News is published for Kansas meat processors by the Department of Animal Sciences and Industry, Kansas State.
Meat Processing in North America: Successes, Failures and Book 7.06 MB 2 Small Meat Processors Business Planning Guidebook INTRODUCTION This guidebook walks you through creating a business plan for a small meat processing facility. Handbook of meat processing / edited by Fidel Toldr. Includes bibliographical references and index. ISBN 978-0-8138-2182-5 (hardback : alk.
The formulations and processing. Factors affecting the quality and. The manual has been written in such way to be of use to those new to sausage.
Hyperlinks to non- FAO Internet sites do not imply any official endorsement of or responsibility for the opinions, ideas, data or products presented at these locations, or guarantee the validity of the information provided. The sole purpose of links to non- FAO sites is to indicate further information available on related topics. PREFACECONTENTSINTRODUCTIONDevelopment of sausage manufacture. Changing pattern of sausage technology. Development of new sausage products. Some peculiarities of sausage plant management.
Classification of sausages. LAYOUT AND EQUIPMENT FOR A SMALL- SCALE SAUSAGE PRODUCTION PLANT.
General requirements for establishing a sausage plant. Commercial considerations. Location. Building materials,floors and walls. Sanitation. Sausage plant layout.
Receiving and chilling section. Cutting and trimming section. Nonmeat ingredients section.
Meat chopping, mixing and stuffing section. Smoking and cooking section. Wrapping, storage and dispatch section. Basic sausage plant equipment. Grinder (mincer)Mixer.
Tumbler (massager)Cutter (chopper)Emulsifying mill. Frozen meat cutting machines. Stuffer. Linker. Smokehouse. Cooker. Tools. SAUSAGE RAW MATERIALSMuscle meats. Meats of high and low water binding properties. Superior sausage making properties of hot boned beef.
Fatty tissue. Some observations concerning the choice and use of beef fat in sausage products. Variety meats. Storage of meat raw materials.
Binders, fillers and extenders. Salt (sodium chloride)Nitrite and nitrate. Ascorbate and erythorbate. Sugar. Phosphates. Colouring agents. Spices. Natural spices. Essential oils. Oleoresins.
Soluble spices or liquid forms of extractives. Dry spices or dry forms of extractives.
Spice blends. Sterilized spices. Other spice properties. Storage. SAUSAGE CASINGS1. Natural casings. Pig casings- Pig stomachs (or “maws”)- Small pig casings (pig rounds)- Pig caps (caecum) and pig large intestines (middles)- Pig bungs- Pig bladders. Beef casings- Weasands (esophagus of cattle)- Beef rounds (“runners”)- Beef bungs- Beef middles- Beef bladders. Sheep and goat casings. Sewn casings. Preparation of natural casings for stuffing.
Stuffing, and thread and clip closures. FRESH SAUSAGE PRODUCTIONUse of prerigor meat in fresh sausage production. Shelf life of fresh sausages. Fresh sausage formulations. Fresh beef sausages for grilling. Curry beef- mutton sausages.
Sausage- burger (hamburger)5. Pork and beef chorizos. Turkish and oriental style raw beef sausages. Basic formulations for selected large and small diameter fermented sausages. SMOKED PRECOOKED SAUSAGE PRODUCTION1.
Precooked pork sausages. Smoked beef sausages. Precooked beef sausages. Smoked precooked beef sausages. Chinese sausages. PRODUCTION OF EMULSION- TYPE SAUSAGESOperations in emulsion- type sausage production.
Choice of meat. Precuring. Grinding. Chopping. Impact of the chopping operation on emulsion- type sausage quality. Hot meat processing. Preblending of prerigor meat. Emulsified fat batters.
Stuffing. Linking. Smoking. Liquid smoke. Cooking. Chilling.
Frankfurters (wieners)2. Chicken frankfurters. Basic formulations for selected emulsion- type sausages. COOKED SAUSAGE PRODUCTION1. Meat loaves. KEEPING QUALITY AND DELIVERY OF SAUSAGES TO RETAILERSKeeping quality.
Temperature. Water activity. Control of sausage spoilage and deterioration. Delivery of sausages to retailers.
Sale of sausages. Sausages are products in which fresh comminuted meats are modified by various. There are numerous documents testifying. The early Christian Church prohibited the. Rome for many years. Fig. 1 CUTS OF BEEF CARCASSES IN ANCIENT EGYPT(Photo taken by Dr A. Sedky. FAO expert at a temple in Luxor, Valley of the Kings, Egypt)People in the middle ages also consumed many sausages.
It is interesting to note that. Thus, many sausages popular today were renowned throughout the world many. Refrigeration has played a major role in the development of sausage manufacture. With refrigeration, sausage manufacture has changed and different. New trends and tastes in markets.
While in Europe and North America the higher prices of beef and years of tradition. It would be a misconception to believe that people living in warm climates. Nearly all meat consumers in the warm regions of the. In some parts of the world, the production of sausages is complicated by religious or.
In certain parts of southeast Asia cattle slaughter. Asia or in some areas of Africa, pigs are not killed. Other problems arise with the production. Although sausage manufacture in the developing world presents many specific.
Latin America, Africa and Asia. These opportunities are especially high where. Although sausage technology involving varietal differences, chemical composition. This is especially true for small- scale production. However. particularly in the sausage producing segment of the meat industry, many aspects of. Therefore, it is possible to say that sausage production today is in a.
In the last decade, a large number of innovations and improvements have been. Apart from mechanization and. Development of new types of sausages from meats other than beef, pork. Every. change made by sausage manufacturers, from ingredients to processing, has the. A need for development of innovative and unique high quality sausage products using the greatest possible efficiency. The small sausage manufacturer in particular is facing competition.
The goal. of the small manufacturer is to increase growth and hold his market share of customers. An. example of a value- added sausage product are frankfurters. Frankfurters utilize both. The custom fit of a new sausage formula into sausage plant production often requires. Versatility in the usual sausage processing line can. For example, a simple.
The quality aspects of a new product determine the product's continued success. A. new sausage product must be delicious in flavour and exhibit a desirable texture. Especially in warm climates.
Certain. modifications are required according to geographical area, such as hot or mild. Briefly, excellent quality in new. The time is past when a sausage manufacturer drew up his own sausage formulation. Today the development of a sausage specification starts while a new product is. The specification then remains open to adjustments on a. This fact influences by far the character and. Firstly, the sausage manufacturer may.
Secondly, where. there is a large throughput, the sausage manufacturer collects only the dressed. Thirdly, the sausage manufacturer may be the owner of the. Other numerous. situations are also possible which cannot be foreseen with accuracy. Sausage production makes up that important segment of the complex meat industry.
With sausage manufacturing techniques the animal by- products are also. The sausage. manufacturer distributes his products to retailers, restaurants, hotels, etc. Therefore, in small- scale sausage production, there is no clear. The sausage plant layout, described in the following chapter, has primarily been.
The type of sausage plant and type of sausage product that can be. This is the reason why inevitably there will. The formulations given are. The sausage manufacturer should select what appears suitable.
Sausages are usually defined as comminuted seasoned meats, stuffed into casings. They are made from any edible. Good sausages cannot be made from inferior or unsatisfactory raw.
A sausage formulation is always a compromise between the expected quality. The. production of a wide variety of sausages is possible through the manipulation of. By altering certain processing treatments, changes occur within the.
The number and variety of sausages are limited only by the manufacturer's. The meat or spice formula cannot be used for purposes of sausage classification.
Moreover, the proportions of the various meat types and spices used. In spite of their multiple varieties, sausages may be roughly divided into two general. According to the methods applied. Similarly, heat processed sausages are. Fresh sausages are made from fresh meats which are, as a rule, neither cured. Fresh sausages must be kept under refrigeration. They are heated by the consumer himself before serving.
Fermented sausages are made from cured or uncured, fermented and often. Smoked precooked sausages are mostly cured, nonfermented products; their. Emulsion- type sausages comprise ready- to- eat products made from comminuted. In Europe, these sausages are known as “scalded” because they. An important subgroup of larger.