Sausage production problems

Lipid characteristics. If the lipid becomes too unsaturated, the meat is not suitable for, for example, sausage production. Furthermore, products become oxidative unstable, accelerating rancidity problems, especially in many preheated catering products with an increased incidence of the development in warmed-over-flavour. Therefore, the anti-oxidative status of pork, for example content of vitamin, is an important technological quality criterion. 

The determination of nitrite and nitrate in meat and sausage products is an important problem, because their tolerated concentrations are strictly limited. Sample preparation includes homogenization of the sample, its extraction with a 5% borax buffer in a hot water bath, and subsequent Carrez precipitation with 15% potassium hexacyanoferrate(II) and 30% zinc sulfate solution. 

Both the experience of several thousand years and the recent scientific evidence show that eating soy does not have any significant side effect. The only possible exception is cansed by substances that inhibit digesting enzymes the unpleasant effect may be diarrhea and flatulence. An increasing number of food products (e.g. sausages) also contain soy, but this carmot pose any problems for tealthy adults. The reason for the popularity is that soy is less expensive and can be processed easier than meat in the food industry. 

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