Sausage Manufacturing

Question 1

1 place for hot dog consumption

Answer 1

convenience stores

Question 2

what state consumes the most spam

Answer 2

Hawaii

Question 3

cooked-smoked emulsion type examples

Answer 3

frankfurters
bologna

Question 4

loaves/luncheon meat examples

Answer 4

olive loaf
head cheese

Question 5

fresh smoked examples

Answer 5

fresh pork sausage
bratwurst

Question 6

cooked, gel type examples

Answer 6

braunshweiger
liver sausage

Question 7

fermented, dry examples

Answer 7

pepperoni
salami

Question 8

fermented. semi-dry examples

Answer 8

cervelet
thuringer

Question 9

meat emulsion definition

Answer 9

dispersion of fat particles in water held by the action of SSHCPs

Question 10

what are the SSHCPs

Answer 10

actin
myosin
actomyosin

Question 11

what plants use batch concept? what plants use continuous concept?

Answer 11

batch: small plants
continuous: large plants

Question 12

maximum fat and added water guidlines from USDA

Answer 12

fat: 30%
added water: 10%

Question 13

what percentage of total product must fat and water not exceed

Answer 13

40%

Question 14

what should the binding index and color index be between

Answer 14

40-60

Question 15

which animal has the highest binding index

Answer 15

bull(100)

Question 16

what does the color index describe

Answer 16

amount of mb in the meat

Question 17

moisture to protein ration for regular trim pork? beef tripe?

Answer 17

pork: 4:1
tripe: 4.9:1

Question 18

how much cereal grains can be added

Answer 18

3.5%

Question 19

how much soy protein isolate can be added

Answer 19

2%

Question 20

fresh pork sausage styles

Answer 20

chub
bulk
patties
links

Question 21

how does saran wrapping pre-rigor sausage extend shelf life

Answer 21

muscle is still respiring and releasing CO2 which gets trapped in the package