Sausage Manufacture. Principles and Practice

Contents......Page 4
Foreword......Page 8
About the author......Page 10
About the book......Page 12
List of figures......Page 13
List of tables......Page 14
Introduction......Page 16
1.2 Type......Page 20
1.2.3 Fermented sausages......Page 21
1.4 Meat content......Page 22
2 Sausage market trends......Page 24
3.1 Recipe information......Page 30
3.2 Recipe information for a skinless frankfurter......Page 32
3.3 Recipe information for premium pork sausage......Page 34
3.4 New meat regulation......Page 35
3.5 Meat content calculations: fat-free meat......Page 37
3.6 Meat content calculations: connective tissue......Page 38
3.7 Meat content calculations: allowed meat......Page 39
3.8 Using meat content calculations......Page 40
3.9.5 Flavourings, spices and herb extracts......Page 41
3.9.8 Non-meat binders......Page 42
4.1 Raw material procurement......Page 44
4.2 Raw material intake......Page 45
4.3 Raw material storage and preparation......Page 46
4.4 Bowl chopping......Page 47
4.4.1 Physico-chemical changes at bowl chopping......Page 48
4.4.2 Process steps and raw materials at mixing and bowl chopping......Page 49
4.5 Vacuum filling......Page 50
4.6 Cooking......Page 51
4.8 Peeling......Page 52
4.9 Packaging, labelling and palletisation......Page 53
4.11 Frozen storage/distribution......Page 55
5.1 Sausage quality management......Page 56
5.1.1 Sausage quality......Page 59
5.1.3 Quality system design and maintenance......Page 60
5.1.4 Specific quality parameters for cooked skin-on sausages......Page 65
5.1.5 Quality defects......Page 66
5.1.7 Specific quality parameters for frankfurter type sausage......Page 68
5.2.1 The Food Safety Act 1990......Page 69
5.2.2 Traceability......Page 70
5.2.3 Good Manufacturing Practice (GMP)......Page 72
5.2.4 Cleaning system and staff health and safety......Page 73
5.2.6 Hazard Analysis and Critical Control Point (HACCP)......Page 74
6.1 New sausage product development......Page 78
6.3 Vegetarian sausages......Page 79
6.6 Exotic/gourmet recipes......Page 80
Appendix 1: List of permitted food additives with their serial numbers (EC numbers)......Page 82
Appendix 2: Supplier information and evaluation form......Page 87
Appendix 3: Delivery inspection record for meat......Page 90
Appendix 4: Delivery inspection record for dry goods......Page 91
Appendix 5: Delivery inspection record for packaging......Page 92
Appendix 6: HACCP process flow diagram: cooked sausages......Page 93
Appendix 7: HACCP plan for cooked sausages......Page 94
Bibliography......Page 98
C......Page 100
H......Page 101
P......Page 102
S......Page 103
W......Page 104