Sausage processing

Acidification. The acidification course with starter cultures in sausage processing results in a lag phase of 1-2 days followed by a pH drop. The speed of the pH drop depends on parameters like salt concentration, sugar concentration, temperature and type of culture. 

Coton, E., Desmonts, M.H., Leroy, S., et al. (2009) Biodiversity of coagulase-negative staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples. Int J Food Microbiol 28, 221-229. 

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). 

In addition to their nutrient value, casein proteins have many other uses. They are good emulsifiers, helping fats to stay suspended in water-based products such as milkshakes, coffee creamers, and ice creams. They are used as binders in processed meats (lunch meats, sausages, etc.). 

Starches are added to processed meats—lunch meats, hot dogs, sausages, etc.—as fillers, binders, moisture retainers, and fat substitutes. They are added to soups, sauces, and gravies as thickeners. They are used in extruded cereals and snacks to hold the shape of the material. 

Most nitrites are soluble in water and mildly toxic. Despite their toxicity, nitrites are used in the processing of meat products because they retard bacterial growth and form a pink complex with hemoglobin that inhibits the oxidation of blood (a reaction that would otherwise turn the meat brown). Nitrites are responsible for the pink color of ham, sausages, and other cured meat. 

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... 

It is normally found in Italy and some European countries. The natural reservoir is pigs. Virus may continue to be shed in the feces of pigs for up to 3 months after full recovery. Resistant to fermentation and smoking processes. May remain in hams for 6 months, dried sausages for more than a year, and in processed intestinal casings for more than 2 years. 

Textured Soy Proteins. Textured vegetable proteins, primarily textured flours and concentrates (50% protein and 70% protein, dry basis, respectfully) are widely used in the processed meat industry to provide meat-like structure and reduce ingredient costs (3-6, 9-10). Available in a variety of sizes, shapes, colored or uncolored, flavored or unflavored, fortified or unfortified, textured soy proteins can resemble any basic meat ingredient. Beef, pork, seafood and poultry applications are possible 03, 4-7, 15, 19) Proper protein selection and hydration is critical to achieving superior finished product quality. Textured proteins have virtually no solubility and, thus, no ability to penetrate into whole muscle tissue Therefore, textured soy proteins are inherently restricted to coarse ground (e.g. sausage) or fine emulsion (e.g. weiners and bologna) products, and comminuted and reformed (i.e. restructured) meat products. None are used in whole muscle absorption or injection applications (2-4, 6, 11). 

Sodium nitrite is used as a preservative in processed meats, such as bacon, ham, and sausage. The nitrite ion, NO2U may enter the ground water in rural areas where manure is stored and be a serious health threat for infants. Draw a Lewis structure, and predict the shape of NO2X Indicate any resonance structures. 

There are many different types of fermented meats, each with its own particular process. The microbial and biochemical reactions during fermentation cause the characteristic acidification, proteolysis and drying that make the product safe. The distinctive flavor of sausage is also produced in these processes. The conditions under which fermented meats are produced are very favorable for the production of biogenic amines (Bover-Cid et al., 2000). Many factors contribute to the quality and acceptability of the final product. 

Trevino, E., Beil, D. and Steinhart, H. (1997). Formation of biogenic amines during the maturity process of raw meat products, for example of cervelat sausage, Food Chem., 60, 4, 521-526. 

---