Raw Sausages

Little or no loss of antimicrobial activity was further observed after fermentation of raw sausages containing streptomycin (6). However, smoking/scalding processes could cause a 32-45% reduction of the streptomycin activity (7). When semi- or fully preserved sausages were heated at 90-95 C for 1 h, the microbiological activity of the contained streptomycin exhibited a 50% reduction of the initial dose (8) however, some of the initial activity could be demonstrated in the juices exuded from the heated sausages even when the temperature was raised to 120-125 C. 

A study carried out in France revealed an intake values of 98 pg day-1 for Cr, 4.2 mg day-1 for Al, 27 pg day-1 for Cd, and 231 pg day-1 for Ni [21]. The Cr dietary intake was thus calculated to be 25 percent from the group of meat, eggs, and poultry, 20 percent from dairy products, and 20 percent from cereals and beverages [21]. Lead levels were high in meat cooked on a hot plate because of the release of this metal by the surface itself. The highest value of Pb in meat was found in raw sausages [8]. 

There is a millennium of history of enzyme application in the improvement of food. Cheese production, the production of seasoning sauces, fermentation of raw sausages, tea and tabacco fermentation are only a few examples. In all these cases enzymes have been applied as a part of the living enzyme containing micro-organisms. Today many of those enzymes are characterized and available as pure substances in high concentration. They facilitate a precise operation and safe control of the manufacturing process. 

Fig. 8-70. Analysis of nitrite and nitrate in a raw sausage extract. - Separator column IonPac AS4A eluent 0.0017 mol/ L NaHC03 + 0.0018 mol/L Na2C03 flow rate 1.5 mL/min detection UV (215 nm) injection 50 pL of a 1 2 diluted extract (10 g of sausage ad 200 mL of DI water).

Albert, T., Straube, J., Manteufel, J., Heinze, J., Truyen, U., Fehlhaber, K. (2012). Survival time of viruses in raw sausage influence of ripening and storage temperature. Fleischwirtschaft, 92(7), 86-90. 

Muller, W.-D. (2006). FunktionelleFleischerzeugnisse-Rohwiirste [Functionalmeatproducts-raw sausages]. Mitteilungsblatt der Fleischforschung Kulmbach, 45(173), 185-191. 

Streptomyces natalensis and S. chattanogensis, is active at 5-100 ppm against yeasts and molds and is used as an additive in surface treatment of cheeses. It also finds application for suppressing the growth of molds on ripening raw sausages. 

In the case of firm types of raw sausages, frozen material is used for grinding (—20°C) and the temperature is kept below 4 °C during the grinding process by cooling. After the mass has been stuffed, the sausage is ripened in air conditioned... 

Labelled and unlabelled acrylamide were separately dissolved in double distilled water forming stock solutions of 100 pg/mL, which were frozen until further use. From the stock, fresh solutions were prepared each day at concentrations of 1 pg/mL and 10 pg/mL for both labelled and unlabelled acrylamide, which were then used for standard curves or as internal standard. The standard solutions were prepared at five concentrations between 2.5 ng/mL and 50 ng/mL of acrylamide combined with Ds-labelled acrylamide at the concentration of 20 ng/mL. To minimize matrix effects, standard solutions were made up in raw sausage extract rather than water. This sausage extract was prepared the same way as the sample material except for the use of internal standard. 

---