Sausage processing and production

Steven M. Lonergan , ... Dennis N. Marple , in The Science of Animal Growth and Meat Technology (Second Edition), 2019

Summary

Sausage processing and production companies represent a very large industry in the United States and countries around the world, particularly in Europe. Sausage is one of the oldest forms of processed food going back 1500 BC in ancient China. The raw materials for sausage manufacture are derived from skeletal muscle as well as variety meats such as heart and liver. Also, fat tissue is a major raw material for sausage manufacture. Nonmeat ingredients are major contributors to the quality, taste, and flavor of sausage. Water, salt, nitrites, sugars, ascorbates, and phosphates are critical nonmeat ingredients. The importance of these ingredients is discussed in the chapter. Other important nonmeat ingredients are spices, flavorings, and antioxidants. These compounds have significant influences on the flavor of the sausage. Some examples of fresh sausage are bratwurst and country-style pork sausage. Cooked and smoked sausages made from fresh meat are very popular, and this classification of sausages includes frankfurters or wieners, polish sausage, and bologna. The characteristics and production of these sausages are discussed in the chapter. After the sausage formulation is ground, chopped, seasoned, and mixed, the sausage material is stuffed in a casing and then it is cooked and smoked to add flavor and develop the cured meat color. Dry and semidry sausages are also very popular. Some examples are pepperoni, cappicoli, and summer sausage. Luncheon meats are another style of sausage production. Some luncheon meats contain olives or pimentos and are referred to as olive or pimentos loaves. Scientific information and concepts are presented for each of the sausage processing topics.

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Sausages and Comminuted Products: Cooked Sausages

M. Flores , in Encyclopedia of Food and Health, 2016

Introduction

Sausage making has a rich history in most cultures. Sausage was a way to store meat for extended periods when mechanical refrigeration was unavailable. Today, the combination of meat and seasonings produces a broad type of sausages and generates different categories from fresh, smoked, cured, and cooked sausages. In addition, cooked sausages can generally be divided into two groups: those consisting of a homogeneous meat batter and another group consisting of a mixture of visible particles, principally comprised of meat and fat. The wide variety of sausages is due to differences in composition, shape, size, and cultural preferences and traditions.

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SAUSAGES, TYPES OF | Cooked

C.L. Knipe , in Encyclopedia of Meat Sciences (Second Edition), 2014

Introduction

Sausage is typically defined as a mixture of ground meat, combined with spices and seasonings. Sausage is often stuffed into some type of casing and linked, but loose sausage products are also available. Originally, sausage was made as a means to salvage value from trimmings and lower-value cuts of meat. As well as adding value to meat, over time, cooked sausage products have become convenient meat products, as they are 'ready-to-eat' (RTE) and are easy to eat in the form of a sandwich. Cooked sausage products also add great variety to consumers' food choices owing to an endless variety of spices and flavorings that are available when making these products. Traditionally, there were sausage products that were only sold as cooked products, however, processors are now offering many of their traditional fresh or uncooked sausage products in a cooked form. This article focuses on the production and descriptions of the most common types of cooked sausages.

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Traditional foods of the North Caucasus region

Natalya Oboturova , ... Diana Bogueva , in Nutritional and Health Aspects of Traditional and Ethnic Foods of Eastern Europe, 2022

Sausages

Sausage making is one of the most traditional methods of meat preservation practiced in the North Caucasus and contributes to the region's pride, culture, and identity, and is regarded as a gastronomic specialty. Sausages emerged independently in many different parts of the world with various local variations, as they are an exceptionally good method of utilization of small meat scraps and preservation through drying of perishable flesh ( Wright, 1999). Adding spices including paprika, coriander, nutmeg, chili, and garlic influences the aroma of the produced sausages and the spices often act as antimicrobial agents (Fontán et al., 2006). Sausages are usually firmly vacuum stuffed in natural animal casings to exclude oxygen in the casing and to prevent meat discoloration and reduction of the long shelf-life. North Caucasians do not smoke sausages as Europeans do, instead they dry the sausages with the help of the steppe winds and warm sun. The most popular and widespread type of sausage (Fig. 4.4) in the region is the liver sausage, small sausages in sheep casings, namely "sokhta" and "zherme"; the lamb fat sausage "tkhamshugniba"; Circassian sausages with tripe "buzlama"; and "tkhamshigu niba"—sausage with liver. It is claimed that the food energy value of the liver sausage "tkhamshigu niba" is about 226–340   kcal, the protein content is about 13.0–15.0   g, the fat content is 17.6–35.0   g, and the carbohydrates content is 3.0–4.0   g in 100   g of sausage (Kern, 1882).

Figure 4.4. Traditional sausages of the North Caucasus.

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ETHNIC MEAT PRODUCTS | Middle East

S.B.M. El-Magoli , M.A. Abd-Allah , in Encyclopedia of Meat Sciences (Second Edition), 2014

Sausages

The word sausage is derived from the Latin salsus , meaning salted or preserved. Salami is mentioned frequently in the pre-Christian period and may be associated with the Greek city of Salamis in Cyprus. Sausages may be defined as foods prepared from chopped and seasoned meat formed into a symmetrical shape. The origin of sausages dates back to ancient history, because they were mentioned as early as AD 228 by Athenaeus in the Deipnosophists, the oldest known cookbook.

Sausage types in the Middle East are grouped according to processing methods. The following groups can be considered to be ethnic products.

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Fresh sausages with the traditional name 'nakanek' are made from uncured beef trimmings. They are delicately seasoned and are very popular. They require refrigerated handling and cooking before consumption.

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Uncooked smoked sausages are usually cured and smoked but not cooked. They require refrigerated handling.

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Fermented and heavily smoked all-beef sausages were originally produced in Lebanon. The fermentation was originally caused by a natural microflora but is now a result of using starter cultures.

The individual sausage varieties in the Middle Eastern countries are distinctive, not only due to the uniqueness of the seasoning but also due to the type and coarseness of mincing the meat constituents as well as the manner in which the sausages are stuffed and processed. In addition to animal tissue, they contain flavors derived from olive oil, garlic, rosemary, black pepper, cardamom seeds, cinnamon, coriander, onion, paprika, nutmeg, ginger, cloves, and a variety of fillers and binders including maize, wheat, oat, and rice flour, which are specific to the Middle East.

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SAUSAGES, TYPES OF | Fresh

H.W. Ockerman , L. Basu , in Encyclopedia of Meat Sciences (Second Edition), 2014

Introduction

Fresh sausage under the US regulations is defined as fresh, uncured (however, some are cured). Its taste, texture, tenderness, and color are related to the ratio of fat to lean content, and trimmings from primal cuts are often used as raw material. Ice or water is limited to 3% of the total formula. Fresh sausage must be stored under refrigeration and thoroughly cooked before consumption. Binders and extenders are permitted except when prohibited by regulation. There are essentially seven decisions when making fresh sausage: selection of raw materials (species, location of tissue in a carcass, fresh or frozen, and fat content); comminution of the tissue (emulsion to coarse grind); selection of seasonings (flavor) and additives (chemical and physical properties); mixing (uniformity); alteration of the protein (physical propersties and yield); shaping of product (selection of desired form and casing type, if used); and type of storage (normally refrigerated or frozen). Consumers are responsible for cooking (effecting flavor and safety of the sausage). The definition of fresh sausage is not always clear and covers a variety of items manufactured from meat tissue. Many nationalities often have their own specialities of fresh sausage that are tailored to their own organoleptic preferences. The most popular US fresh sausage is 'fresh pork sausage' made from individual pork cuts or from the total muscle mass of carcasses (e.g., whole hog carcasses), which is minced and seasoned. However, even the US fresh pork sausages can differ in texture, tissues used, seasonings, type of casings (or without casings), and meat/fat content. The most popular formats of pork sausages are links or patties that are usually consumed at breakfast with gravy (often pork sausage gravy) and eggs in a variety of cooking procedures. Fresh pork sausage is usually not smoked, but smoked variations are also available. All fresh sausages should be cooked before eating, even those that have been smoked.

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Fresh sausages

Gerhard Feiner , in Meat Products Handbook, 2006

Publisher Summary

Fresh sausages are meat products sold fresh without prior heat treatment. The entire heat treatment of the product occurs at the very last point in the supply chain: the consumer's home. Generally, those sausages are grilled in the oven or barbecued. Fresh sausages are mostly stored and sold in chilled form, although some are sold frozen. The frozen product is bought in the shop or supermarket. Many countries in the world have their own specialty fresh sausage, such as bratwurst in Germany, boerewors in South Africa, and barbecue sausage in Australia and New Zealand, to name just a few. A wide variety of fresh sausages are available containing many different types and cuts of meat as well as countless different flavors. The most common materials utilized are beef, pork, mutton, and poultry such as chicken and turkey. Other more exotic meats such as crocodile and fish are also used. Fresh sausages are commonly available in two basic types: either as fine emulsion-type products or as coarsely minced and mixed products. With cooked sausages, some food standards require a measure of minimum protein content. This protein content is frequently made up of a combination of protein coming from the lean meat present within the product together with added protein, such as wheat gluten or soy protein. Fresh sausages are produced according to varying quality standards and, in large parts of the world, they are sold very cheaply.

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MEAT | Sausages and Comminuted Products

J.G. Sebranek , in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003

Historical Background

Sausage products are believed to have been developed well before written history. The word 'sausage' has been described as originating from the Latin word salsus, which means salted. This would imply that sausage processing, in the form of adding salt to meat, existed at least several hundred years bc.

It is likely that most sausage-processing techniques were discovered by accident. People who used salt for flavoring purposes eventually noticed that salted meat did not spoil as quickly as unsalted meat. Likewise, smoking was probably discovered as a side-effect of cooking over an open fire, and drying for preservation may have resulted from observing meat exposed to the sun during warm, dry days. The discovery of spices resulted in a tremendous increase in meat product variety as people experimented with different spice combinations and blends. The need for convenience in handling led to the use of sausage casings derived from the gastrointestinal tract of animals slaughtered for meat. Thus, allied industries developed to supply meat processors with spices, casings, and equipment necessary to manufacture sausage products.

The development of cured sausage probably originated with salt-preserved meat where the salt used contained saltpeter. Saltpeter (potassium nitrate) is a relatively common contaminant in crude salt which will result in a unique pink-red cured color when used in meat. Additional effects from saltpeter include a marked resistance to spoilage. Such observations would have greatly encouraged use of this compound for cured meat processing. By the late 1800s, scientific studies had shown that the nitrate ion from saltpeter was the source of meat-curing reactions and, by the 1920s, scientists determined that nitrite rather than nitrate was the active curing agent. Consequently, direct addition of sodium nitrite is the most common means today of producing cured meats. Cured products include not only many sausages and comminuted meats but also intact muscle products such as hams, bacon, and corned beef.

Many of the sausage products common in the USA can be traced to their origins in Europe and other parts of the world. In most cases, the type of product is related to environmental conditions within the geographical region in which they originated. Dry sausage, for example, was largely developed in southern Europe where such products are unlikely to spoil in the warm climate. On the other hand, northern Europe gave rise to cooked sausage where a cold climate permitted longer storage. It has been suggested that the development of highly spiced foods, often typical of warm climates, was encouraged by the ability of spices to prevent and mask off-flavors which are likely to develop at warm temperatures. Many meat products also have names which suggest origin from a specific region or city; examples include Frankfurt (frankfurters) and Bologna (bologna). The development of mechanical refrigeration, modern packaging, and rapid transportation systems has allowed widespread distribution of traditional sausage products all over the world.

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Pork Meat Quality, Production and Processing on

D.F. Keenan , in Encyclopedia of Food and Health, 2016

Sausages

Sausages represent one of the oldest forms of processed food that predate Roman times. The primary economic purpose of these products is to present relatively large proportions of fat in palatable ways. Comminution of the fat is therefore a common feature. Sausages are defined in the United Kingdom as cylindrical products with hemispherical ends. The word is derived from the Latin word salus, meaning salted, and sausages consisted of meat, blood, and other ingredients, which were filled into animal gut and consequently preserved. The products' composition has remained relatively similar throughout the millennia, and the basic principle behind sausage production is outlined in the succeeding text (although some additional/reduction of steps may be required for specialty sausages). Meat is primarily responsible for binding the product together. It is modified by its treatment with salt and water and mechanical action to bind water, hold fatty tissue, and free fat in the sausage matrix. Water (usually added as ice for moderating temperature during processing) and fat are added. Sausages are emulsion-like products (not true oil in water emulsions like mayonnaise). The meat is chopped (comminuted) to varying degrees to help extract the proteins. Salt is added to help further extract salt-soluble proteins (like actin and myosin) and for flavor. The extracted proteins coat the fat and water forming a structure similar to that of an emulsion. At this point, other ingredients and additives can be added to help improve technological performance or cost effectiveness. A wide range of cereals (flours, starches, bread, and bread crumbs) have been traditionally used in sausages. More common today is the use of rusk, a product derived from biscuit dough that can be ground to various sizes, which is employed for texture and water-binding properties (up to three times its own weight under the right conditions). Other additives, such as polyphosphates, can be added to improve water binding and lessen cooking losses, while others can be added to enhance flavor (monosodium glutamate and spices) and extend shelf life (sulfur dioxide). Protein substitutes (blood plasma, skimmed milk powder, casein, and whey) can also be added subject to regulation. The resultant batter is filled in to sausage casings and tied in sausage links. Modern sausage casings (skin) are usually made from one of the following:

1.

Natural casings: cleaned intestines

2.

Artificial casings: (a) regenerated collagen (derived from animal hide or other collagenous materials) or (b) cellulose (plant wall material), which is usually peeled off after cooking (skinless sausage type).

Heating (if applied) stabilizes the system by denaturing the proteins and gelatinizing heat-labile proteins (collagen).

There are broadly three categories (although among all the sausages made in various countries there are many variations in detail and much overlapping among the types):

1.

Fresh: Typically uncured and sold uncooked. As a result, they have a short shelf life and examples come with varying degrees of comminution (although they are most commonly coarsely comminuted). Common examples include British and Irish types of fresh sausage that contain varying levels of meat content.

2.

Emulsion: These are usually made from finely comminuted meat/fat and are more highly flavored than fresh sausages (spices). Emulsion sausages usually undergo some additional processing, such as cooking, curing, and smoking/drying. Therefore, they have an intermediate shelf life. Popular examples include frankfurter, Vienna sausage (wiener), bratwurst, and saucisson.

3.

Fermented/dried: Lactic acid is produced by fermentation of microorganisms introduced in the form of a starter culture. These organisms were also historically important in the curing process – by reducing unrefined nitrate salts (saltpeter) to nitrite. Finally, the products usually undergo a drying step in the latter stages of manufacture. This gives the products a long shelf life (up to 1–2 years), but the process is complex and difficult to manage (often reflected in the price and high-quality status of such products). Common examples include salami, coppa, cervelat, and rosette.

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Cantonese Sausage, Processing, Storage and Composition

Weizheng Sun , ... Mouming Zhao , in Processing and Impact on Active Components in Food, 2015

Abstract

Cantonese sausage is a traditional Chinese meat product that is well accepted by consumers all over the world due to its unique qualities. Proteins and lipids (the majority components) undergo compositional changes during Cantonese sausage processing and storage. Peptides released from proteolysis possess a wide range of biological activities, and more attention has been paid to this in recent years. Nitrite as a curing agent plays an important role in ripening of Cantonese sausage, but is a health risk to humans. The present paper reviews the current knowledge on compositional changes of protein and lipid during Cantonese sausage processing and storage. The changes in antioxidant activities and content of peptides released from proteolysis are reported. The evolution of nitrite during processing is also presented.

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