Further Processing: Sausage Flashcards
What are processed meats?
Any meat product that has been changed from its original fresh form to another
What are the basic components of processed meats?
Raw material (meat) + Non-meat ingredients + Physical Alteration
What does FATTOM stand for?
Food
Acidity
Temperature
Time
Oxygen
Moisture
What is FATTOM?
The conditions necessary for bacterial growth
What type of food do bacteria grow in?
Foods rich in protein and carbohydrates
What is the pH (acidity) at which bacteria grow?
6.6-7.5 pH
What temperature do bacteria grow best in?
40-140 degrees F (danger zone)
How long can meat be in the danger zone until bacteria starts to grow?
Longer than 2 hours (only 1 hour if the temperature is over 90 degrees
What is oxygen included in FATTOM?
Pathogens are most commonly aerobic, so removing oxygen helps
At what moisture level do microorganisms grow?
Above 0.86
What is curing?
The addition of salt, sugar, and nitrite or nitrate for the purpose of preservation, flavor, and color
Why do we cure meat products?
It eliminates bad bacteria in meats by reducing the pH and Water Activity (moisture)
Sausage making process…
- Cut meat into trim
- Grind the trim
- Add spices
3.5. add water or wine - Grind again
- Put the mixture into casings
- Smoke/cook
What ingredients are added into sausage?
Water, salt, “pink cure” (sodium nitrite), spices, binders, sweeteners, allergens
What are the nine major allergens?
Milk, eggs, fish, crustacean shellfish, tree-nuts, peanuts, wheat, soybeans, sesame
