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Least Cost Formulation and Preblending of Sausage

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Processed Meats

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Abstract

Two relatively recent developments of great importance to the sausage industry are preblending and the application of computerized linear programming to least cost formulation. These two developments have grown out of demands for more accurate control of costs, uniformity in composition, and maintenance of quality. Many processors, both large and small, are using one or both of these procedures in their manufacturing operations.

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Authors and Affiliations

  1. Department of Animal Sciences, Oregon State University, Corvallis, Oregon, USA

    A. M. Pearson

  2. Stillwater, Minnesota, USA

    T. A. Gillett (Consultant)

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  1. A. M. Pearson
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  2. T. A. Gillett
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© 1996 Springer Science+Business Media Dordrecht

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Pearson, A.M., Gillett, T.A. (1996). Least Cost Formulation and Preblending of Sausage. In: Processed Meats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7685-3_8

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  • DOI: https://doi.org/10.1007/978-1-4615-7685-3_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4615-7687-7

  • Online ISBN: 978-1-4615-7685-3

  • eBook Packages: Springer Book Archive

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