Abstract
Of basic importance to the manufacture of all processed meats is selection of proper raw meat materials. Quality of these meats as determined by their chemical and microbiological age should be high, for it is certainly a truism that a finished product can be of no higher quality than the ingredients it contains. When producing smoked meats, the concern is only with primal and subprimal cuts. However, when manufacturing sausage and canned meats, trimmings resulting from fabrication of primal cuts, as well as boneless whole carcass meat from carcasses which do not find a ready market as block meat, are utilized.
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Pearson, A.M., Gillett, T.A. (1996). Raw Materials. In: Processed Meats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7685-3_6
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DOI: https://doi.org/10.1007/978-1-4615-7685-3_6
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