Meat Emulsion Flashcards
L28 - 4/23/25
What is a sausage?
any meat that is chopped, seasoned and formed into a symmetrical shape
Types of Sausage
- Fresh
- Smoked, not cooked
- Fully cooked
- Dry/Semi-dry
- Luncheon loaves
Types of fresh sausage
- fresh pork sausage
- bratwurst
Types of cooked sausage
Emulsion
1. Frankfurter
2. Bologna
3. Fully cooked RTE
Gel
1. braunschweiger
2. liver sausage
Types of fermented, dry/semi-dry sausage
Dry (<35% moisture)
1. Pepperoni
2. Salami
Semi-dry (<50% moisture)
1. Cervelet
2. Thuringer
When making a dry sausage, what are you looking for in a starter culture?
- Lactic acid production (fermentation)
- Color fixing and flavor formation
- Bio-protective cultures (biological competittion)
What bacteria can be found in a starter culture?
- Micrococcus aurantiacus
- Lactobacillis plantarum
- Pediococcus cerevisiae
Types of luncheon loaves
- Olive loaf
- Head cheese
- Fully cooked RTE
What are the meat ingredients in frankfurters?
- Primarily composed of skeletal meats (beef, pork, poultry, lamb, mutton, goat)
- may contain up to 15% of alternative meat (poultry, lamb, mutton)
- May contain up to 15% of by-product or variety meats (tongues, tripe)
Max amount of Fat and Water in Frankfurters
According to USDA:
Fat <30%
Fat + Water <40%
Additives in Frankfurters
- Cereal, soy flour/concentrate, non-fat dry milk - 3.5%
- NaCl - 3%
- Soy protein isolate - 2%
- Dextrose - 2%
- Corn syrup solids - 2%
- Microground mustard - 1%
- Seasonings - 0.5%
Steps in Frank Manufacturing
- Grind
- Pre-salt
- Mix-blend
- Emulsify
- Vacuumize
- Stuff
- Link
- Cook
- Brine-chill
- Peel
What is the purpose of smoking, cooking?
- Coagulate protein matrix
- Fixes nitrix oxide myoglobin to nitrosyl hemochromogen
- Adds smoke components
- Pasteurizes product
Why do they add pre-rigor meat to sausage?
- Better product yield (4-10%)
- Improved palatability (fat/moisture retention)
- Firmer texture
- Better cured color and color stability
Steps in Pre-rigor Pork Sausage Manufacturing
- Slaughter
- Bone
- Grind
- Mix-blend (salting)
- Grind
- Continuous stuffer
- Packaging
Emulsion
Complex system in which fat is dispersed in water held by the action of emulsifiers
To form stable meat emulsion, you need ___________ and ___________
- physical force
- emulsifier (solubilized protein)
Discontinuous (dispersed) phase
oil
Continuous phase
water
Emulsifying agent
solubilized protein
SSP
salt soluble proteins
1. primarily responsible for particle binding
2. includes myosin, actomyosin, actin, & other myofib proteins
Brine + Mechanical Action = __________
- Protein extraction
- Protein swelling
- Water retention
IPF
Interfacial protein film
1. SSP surrounds fat droplet
2. forms cross-bridges
3. influenced by solubility, temperature, time, viscocity
Factors affecting meat batter formation and stability
- Processing temperature
- Availability of SSP (raw materials) and pH
- Quality of fat trimmings
- Fat particle size (SA)
What happens if you over chop meat batters? Why?
Emulsion breaks down
Not enough SSP to encapsulate fat droplets
Frankfurter defects
- Fat cap/ Fatting out (xs fat, overchopping)
- Gelling out (xs connective tissue)
- Crusting (xs protein, too low relative humidity)
- Greening (xs nitrite)
- Sliming (yeast, pseudomonads)
- Off-taste, texture (xs soy protein)
- Poor color (wrong myoglobin amt)
- Poor peelability (xs connective tissue, under-stuffing)
