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Sausage Formulations

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Processed Meats

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Abstract

In sausage processing, each step depends on what was done before and influences each succeeding step. Careful selection of the meat for sausage formulation is important in obtaining quality products. Whole-carcass beef should contain no more than 10–12% fat, and plates, flanks, and shanks should be trimmed carefully and be used in the same ratio as in the carcass. Trimmings should be free of bone, sinews, cords and membranes. Beef trimmings may contain up to 25% trimmable fat, but should also be free of clots and bruises. Regular pork trimmings are acquired from primal cuts and trimmings removed when shaping hams, shoulders, loins, butts, and bellies. Regular trimmings should not contain more than 55% fat by analysis.

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Author information

Authors and Affiliations

  1. Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA

    A. M. Pearson

  2. Marketing Department, Films Packaging Division, Union Carbide Corporation, Chicago, Illinois, USA

    F. W. Tauber

Authors
  1. A. M. Pearson
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  2. F. W. Tauber
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© 1984 The AVI Publishing Company, Inc.

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Pearson, A.M., Tauber, F.W. (1984). Sausage Formulations. In: Processed Meats. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9692-8_10

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  • DOI: https://doi.org/10.1007/978-94-010-9692-8_10

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-9694-2

  • Online ISBN: 978-94-010-9692-8

  • eBook Packages: Springer Book Archive

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