Sausages

Introduction
Def.:
Def.: Product of
Product of minced
minced meat,
meat, usually
usually pork,
pork, mixed
mixed with
with
other ingredients
other ingredients and
and isis contained
contained inin aatube
tubemade
made ofofskin
skinoror
aa similar
similar material.
material.
History of
History of Sausages
Sausages are
are thought
thought toto have
have originated
originated inin Mesopotamia
Mesopotamia over
over
5,000 years
5,000 years ago,.
ago,. Since
Since then,
then, many
many different
different kinds
kinds ofof sausage
sausage have
have been
been
invented as
invented as aa way
way of
ofpreserving
preservingmeat
meatby bymixing
mixingititwith
withsalt
saltand
andvarious
variousherbs
herbs
and spices.
and spices.
In World War 1, Germany developed the first vegetarian soy sausage, known
as the "Cologne Sausage", in an attempt to fight a food shortage, which would
inspire more vegetarian and vegan sausages after the war.
So there are two types :natural and synthetic (Sausage & Hot dog).

• Sausage refers to a  Hot dogs are a

broader category of specific type of
seasoned ground meat in fully cooked and
various casings. cured sausages.
Sausage Ingredients
Meat, Salt, Spices, Cure, Water, Casings
Meat Salts
• Use only fresh meat in good • Salt is a necessary ingredient for
condition and from an approved flavor.
source. • It aids in preserving some sausages
• Maintain all meats at a • It is essential for extracting the
temperature of 41°F or less "soluble" meat protein that is
responsible for binding the sausage
during storage and production together when the sausage is heated.
prior to cooking.
• Most sausages contain 1-3 % salt.
Water Casings
• Added to rehydrate the nonfat • Casings are either natural or
dry milk and to replace the synthetic.
expected moisture loss during • Natural casings are from
smoking and cooking. sheep, hog, or cattle intestines
• Up to 10 percent by weight of or manufactured from collagen
water may be added to most (an animal protein).
sausages. • Synthetic casings are usually
• No water is added to sausages made from cellulose.
that will be dried.
Meat curing ingredient Spices
• Nitrates and nitrites are the common. • All spices and seasoning should be fresh to
• "curing ingredients used in the production of achieve maximum and consistent flavors.
sausage. • Store seasonings at 55°F or below in air tight
• Nitrite is the compound that distinguishes containers to maintain freshness.
fresh products from cured products.
• Nitrate is converted to nitrite during the
fermentation and cooking process.
Function of Cure:
• Provides protection against the growth of botulism
• Extends shelf life
• Stabilizes the flavor of the cured meat
• Used to achieve the characteristic flavor and color
Sausage Manufacture.
 There are three stages involved in preparing them: mincing the meat and fat, mixing the
different ingredients together and filling.
 Filing: is where the mixture is put into the casing.
Natural casings: are the intestines of pigs, cows or lambs.
Artificial casings: can be synthetic or cellulose-based.\

 The fat is incorporated into the meat during mincing and mixing. To ensure consistency, the
food-processing industry often uses milk or soya protein powder extract and eggs as
binding agents. Alginates is a substance extracted from seaweed, are binding agents.

 Water plays a key role as a gelling agent in sausages. It is generally added during the mixing
stage, in the form of ice.

 Alongside the main ingredients, there are curing salts, such as sodium chloride or sodium
nitrate, which play the same role as in other cured products. Sugar is also a common
ingredient, incorporated in the form of sucrose or glucose.
 Herbs and spices are key ingredients used as flavoring agents.
Sausage Types
• Fresh sausages are not heat treated and they are sold in a raw
state. In principle, fresh sausages are not cured and comprise the
mixtures of meats, fat and spices stuffed into casings with the intention
that the consumer himself cooks them prior to serving.
• Fermented sausage
The ingredients found in a fermented sausage include meat, fat, bacterial
culture, salt, spices, sugar and nitrite. Nitrite is commonly added to
fermented sausages to speed up the curing of meat and also impart an
attractive colour while preventing the growth of the Clostridium
botulinum bacteria which causes botulism.
• Cooked sausage
Ready-to-eat sausages are dry, semi-dry and/or cooked. Dry sausages
may be smoked, unsmoked or cooked. Semi-dry sausages are usually
heated in the smokehouse to fully cook the product and partially dry
it ,for example, bologna and frankfurters are cooked and may also be
smoked. Cure is required for particular sausages, e.g., wieners or Polish
sausage.
STANDERED COMPOSITION
Lean meat Not less than 60%
Fat Not more than 30%
Protein Not less than 15%
moisture Not more than 60%
fillers Not more than 5%
Curing --------
Nacl --------
TBC 106 g
Ice crystals 3% in fresh
10% in cooked
Coating agent -------
sausage spoilage
Lactic acid bacterial growth on the surface of the
sausages produces undesirable aroma and taste
characterized by long, stretchy, polysaccharide ropes
between sausages or sausage slices
Sausages are recontaminated with spoilage lactic
acid bacteria mainly during the processing stages
after cooking or During the chilling process,
product contamination apparently results from
exposure to airborne microorganisms
Spoilage of sausage is generally of 3 types:
Sliminess, souring, and greening
 Place Cause Judgment

Slimy spoilage on outside of casings yeasts, lactic acid Removal of this

in its early stages as bacteria of the general material with hot
water leaves the
discrete colonies,
lactobacillus and product
which may later Streptococcus essentially
coalesce to form a Unchanged
uniform layer of
grey slime.

Souring Takes place Lactic acid bacteria Total condamination in

underneath the casing late stage

Greening commonly seen in the Heterofermentative Total condamination

interior core mainly in species of lactobacilli
frankfurters and Leuconostic
bacteria (Lactobacillus
Viridescens) produce
peroxidase (H2O2)
pigments and produce
the green color
(greenish oxidized
porphyrin).
Sausage Report
A. Definition :
B. Findings:
1- Outside findings : 2- Condition of contents :
Casing form: Natural Surface after removal of casing No souring \ normal
Deposits: Normal Breaking of sausage Normal
Color: Vent brown Odor Spicy
Odor: Spicy odor Taste Spicy
Color Vent brown
Taste: Acceptable Consistency Doughy or pasty
Consistency: firm Analysis quartz lamp -Ve
Bacteriological examination As minced meat
Chemical examination As minced meat - PH (5.5 - 5.8 )
Histological examination -Ve

C. Diagnosis normal sample

D. Judgment: fit for human consumption