Boiling Sausages

FIGURE 4.5 Analysis of mixtures of different meat species in processed and heated products. Restriction fragments of cytb amplicons (359 bp) obtained with Alu I (left) and Hae in (right) according to Meyer et al. (1995). Lanes 1 to 5 boiled sausages, 1 h, 70 to 75 C lane 1,1% beef, lamb, turkey, and chicken, each in pork lane 2,1% pork in beef lane 3,4% lamb, 48% pork, and 48% beef lane 4,1 % pork in turkey lane 5,1% pork in chicken. Lanes 6 to 9 preserved sausages [121°C, 3 to 5 (lanes 6 and 8)andE< 1 (lanes 7 and 9)] lanes 6 and 7,1% pork in beef lanes... 

Figure 4.8 shows the results of a multiplex PCR analysis with the same processed samples (boiled sausages) as described in Figure 4.5 using the PCR-RFLP-method according to Meyer et al. (1995). Pork (398 bp) can be detected in all samples but with a very weak signal in preserves, which have been heated at 121°C (lanes 6 and 7). One percent poultry is detectable (227 bp) in pork, whereas beef and sheep were detectable at the 1 and 2% levels, respectively (lanes 1 and 3). 

Meat Restructured meat from small pieces Partial replacement of cutter aids in the production of boiling sausage ( Bruhwurst ). 

Alkamuls PSML-20 emulsifler, o/w boiled sausages Imwitoi 380 emulsifier, o/w bread Precept 8120 emulsifier, o/w bubble baths Amonyl 265 BA Amonyl 380 BA Schercomid SLM-S emulsifler, o/w cakes Cleaiate WDF... 

We performed collaborative studies using the ELISA methods with model processed foods (sausage, boiled beef in an aluminum pouch, tomato sauce, biscuit, juice, and jam) containing allergen proteins. The six... 

Benzyl cyanide (40 g. = 0 33 mole) is heated in a round-bottomed flask (capacity 0-5 1.), with a mixture of 50 c.c. of concentrated sulphuric acid and 30 c.c. of water. The flask is provided with an upright air condenser, and is placed in a conical (Babo) air bath. The heating is continued until the appearance of small bubbles of vapour indicates that a reaction, which rapidly becomes violent, has set in the liquid boils up, and white fumes are emitted. It is allowed to cool and then two volumes of water are added. After some time the phenylacetic acid which has crystallised out is filtered off with suction. If a sample of the material does not form a clear solution with sodium carbonate in water (presence of phenylacetamide), the whole of the crude material is shaken with sodium carbonate solution and the mixture is filtered. From the clear filtrate phenylacetic acid is reprecipitated with sulphuric acid, and can be recrystallised directly from a rather large volume of hot water or, after drying, from petrol ether. Because of its low melting point (76°) it often separates at first as an oil, but it can also be conveniently purified by distillation in vacuo from a sausage flask.2... 

For purification the crude product is boiled with glacial acetic acid (preferably in the extraction apparatus shown in Fig. 27). Fine red needles melting point 289°. Sublimation in a vacuum from a sausage flask is also to be recommended the sausage should be fixed low down and the bulb completely immersed in a nitrate bath (equal parts of potassium and sodium nitrates). Much poorer yields of alizarin are obtained by using an open round-bottomed flask at 189°-190°. 

Dairy products milk, ice cream, cheese, butter Meat, fish and poultry bacon, sausage, pork, chops, eggs, chicken, luncheon meats, roast beef, ground beef, fish (canned and fresh) Grain and cereal products bread, rolls, cereals, cookies, cakes Potatoes (boiled, fried and baked, including skins)... 

A mixture of 35.4 g. (0.3 mole) of allylbenzene, 29.4 g. (0.3 mole) of maleic anhydride, and 50 ml. of o-dichlorobenzene (Note 1) in a 200-ml. round-bottomed flask is heated under reflux for 22 hours under an air condenser. While the orange mixture cools to 50°, the flask is equipped for vacuum distillation. At a bath temperature below 130°, the solvent and unreacted starting materials are removed by vacuum distillation with a water pump. The boiling range is 66 72°/23 mm. The viscous residue is poured while hot into a 125-ml. sausage flask (Note 2), and the transfer is completed with small amounts of acetone. After... 

A large moist sausage, usually made of beef, veal, and pork, that is chopped fine, seasoned, enclosed in a casing, boiled and smoked. 

Uses Emulsifier for liver sausages and fat emulsions prevents gelation and fat separation in mfig. of boiled and cooked sausages Regulatory FDA 172.832... 

Uses Emulsifier, stabilizer for boiled and cooked sausages, soups, sauces, dressings soft fat, filling fat for food fillings Regulatory E472c, E472b Pmperties Powd. 

---