Sausage

Jarrold M F and Bower J E 1992 Mobilities of sllloon oluster ions the reaotivity of sllloon sausages and spheres J. Chem. Phys. 96 9180... 

Hence we have two molecular orbitals, one along the line of centres, the other as two sausage-like clouds, called the n orbital or n bond (and the two electrons in it, the n electrons). The double bond is shorter than a single C—C bond because of the double overlap but the n electron cloud is easily attacked by other atoms, hence the reactivity of ethene compared with methane or ethane. 

A suitable heating lamp or other heating device. The author has found the 250 watts vertical pattern radiator lamp ( sausage lamp) or, alternatively, the Santon 250 or 500 watts immersion heater f to give excellent results. 

S. Aureus Sausage Sausage casing Sausage casing material Sausages Sauter diameter Sauter mean diameter N.S. Savannah Savard-Lee injectors Savin ase... 

Prepared feeds are marketed in various forms from very fine particles through cmmbles, flakes, and pellets. Pelleted rations may be hard, semimoist, or moist. Hard pellets typically contain less than 10% water and can be stored under cool, dry conditions for at least 90 days without deterioration of quahty. Semimoist pellets are chemically stabilized to protect them from degradation and mold if they are properly stored, while moist pellets must be frozen if they are not used immediately after manufacture. Moist feeds are produced in machines similar to sausage grinders. 

Fats of high melting point contribute significantly to the textural stabiUty of many sausages and meat mixtures, eg, the smearabiUty of pBtH de foie gras in contrast to the soHdity of summer sausage. 

Other patents (81,82) coveted the preparation of cellulose solutions using NMMO and speculated about their use as dialysis membranes, food casings (sausage skins), fibers, films, paper coatings, and nonwoven binders. NMMO emerged as the best of the amine oxides, and its commercial potential was demonstrated by American Enka (83,84). Others (85) have studied the cellulose-NMMO system in depth one paper indicates that further strength increases can be obtained by adding ammonium chloride or calcium chloride to the dope (86). 

Allowed only on the surfaces of sausages and frankfurters at concentrations up to 150 ppm by weight. 

Saran film is used to wrap cheese and occasionally for vertical form/fiU/seal chub packaging of sausage and ground red meat. Mostly it is used as the high barrier component of laminations not containing aluminum foil. It is rarely used alone in commercial packaging because it is difficult to seal. 

Water. Water is often added to processed meat products for a variety of reasons. It is an important carrier of various ionic components that are added to processed meat products. The retention of water during further processing of meat is necessary to obtain a product that is juicy and has higher yields. The amount of water added during the preparation of processed meat products depends on the final properties desired. Water may be added to a meat product as a salt brine or as ice during the comminution step of sausage preparation. 

Fermented Products. Fermented meat products such as semidried and dried sausages are generally recognized as safe, if critical points during processing are controlled properly. Some of the sausage processors use a small amount of fermented product as the starter for a new batch of product. 

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

Pimento Berry Oil. The pimento or allspice tree, Pimenta dioca L. (syn. P. officinalis, Liadl.), a native of the West Indies and Central America, yields two essential oils of commercial importance pimento berry oil and pimenta leaf oil. The leaf oil finds some use ia perfumery for its resemblance to clove leaf and cinnamon leaf oils as a result of its high content of eugenol. Pimento berry oil is an item of commerce with extensive appHcation by the flavor industry ia food products such as meat sauces, sausages, and pickles, and moderate use ia perfumery, where it is used primarily as a modifier ia the modem spicy types of men s fragrances. The oil is steam-distilled from dried, cmshed, fully grown but unripe fmits. It is a pale yellow Hquid with a warm-spicy, sweet odor with a fresh, clean topnote, a tenacious, sweet-balsamic-spicy body, and a tea-like undertone. A comparative analysis of the headspace volatiles of ripe pimento berries and a commercial oil has been performed and differences are shown ia Table 52 (95). 

Potassium sorbate may also be used in meat and poultry food products under USDA regulations (156,157). The USDA regulations allow its use only to retard mold growth in sausage, including beef jerky, when appHed from a 10% water solution to casings before or after stuffing. 

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