Meat Emulsion

Question 1

What is a sausage?

Answer 1

any meat that is chopped, seasoned and formed into a symmetrical shape

Question 2

Types of Sausage

Answer 2

1. Fresh
2. Smoked, not cooked
3. Fully cooked
4. Dry/Semi-dry
5. Luncheon loaves

Question 3

Types of fresh sausage

Answer 3

1. fresh pork sausage
2. bratwurst

Question 4

Types of cooked sausage

Answer 4

Emulsion
1. Frankfurter
2. Bologna
3. Fully cooked RTE

Gel
1. braunschweiger
2. liver sausage

Question 5

Types of fermented, dry/semi-dry sausage

Answer 5

Dry (<35% moisture)
1. Pepperoni
2. Salami

Semi-dry (<50% moisture)
1. Cervelet
2. Thuringer

Question 6

When making a dry sausage, what are you looking for in a starter culture?

Answer 6

1. Lactic acid production (fermentation)
2. Color fixing and flavor formation
3. Bio-protective cultures (biological competittion)

Question 7

What bacteria can be found in a starter culture?

Answer 7

1. Micrococcus aurantiacus
2. Lactobacillis plantarum
3. Pediococcus cerevisiae

Question 8

Types of luncheon loaves

Answer 8

1. Olive loaf
2. Head cheese
3. Fully cooked RTE

Question 9

What are the meat ingredients in frankfurters?

Answer 9

1. Primarily composed of skeletal meats (beef, pork, poultry, lamb, mutton, goat)
2. may contain up to 15% of alternative meat (poultry, lamb, mutton)
3. May contain up to 15% of by-product or variety meats (tongues, tripe)

Question 10

Max amount of Fat and Water in Frankfurters

Answer 10

According to USDA:
Fat <30%
Fat + Water <40%

Question 11

Additives in Frankfurters

Answer 11

1. Cereal, soy flour/concentrate, non-fat dry milk - 3.5%
2. NaCl - 3%
3. Soy protein isolate - 2%
4. Dextrose - 2%
5. Corn syrup solids - 2%
6. Microground mustard - 1%
7. Seasonings - 0.5%

Question 12

Steps in Frank Manufacturing

Answer 12

1. Grind
2. Pre-salt
3. Mix-blend
4. Emulsify
5. Vacuumize
6. Stuff
7. Link
8. Cook
9. Brine-chill
10. Peel

Question 13

What is the purpose of smoking, cooking?

Answer 13

1. Coagulate protein matrix
2. Fixes nitrix oxide myoglobin to nitrosyl hemochromogen
3. Adds smoke components
4. Pasteurizes product

Question 14

Why do they add pre-rigor meat to sausage?

Answer 14

1. Better product yield (4-10%)
2. Improved palatability (fat/moisture retention)
3. Firmer texture
4. Better cured color and color stability

Question 15

Steps in Pre-rigor Pork Sausage Manufacturing

Answer 15

1. Slaughter
2. Bone
3. Grind
4. Mix-blend (salting)
5. Grind
6. Continuous stuffer
7. Packaging

Question 16

Emulsion

Answer 16

Complex system in which fat is dispersed in water held by the action of emulsifiers

Question 17

To form stable meat emulsion, you need ___________ and ___________

Answer 17

1. physical force
2. emulsifier (solubilized protein)

Question 18

Discontinuous (dispersed) phase

Answer 18

oil

Question 19

Continuous phase

Answer 19

water

Question 20

Emulsifying agent

Answer 20

solubilized protein

Question 21

SSP

Answer 21

salt soluble proteins
1. primarily responsible for particle binding
2. includes myosin, actomyosin, actin, & other myofib proteins

Question 22

Brine + Mechanical Action = __________

Answer 22

1. Protein extraction
2. Protein swelling
3. Water retention

Question 23

IPF

Answer 23

Interfacial protein film
1. SSP surrounds fat droplet
2. forms cross-bridges
3. influenced by solubility, temperature, time, viscocity

Question 24

Factors affecting meat batter formation and stability

Answer 24

1. Processing temperature
2. Availability of SSP (raw materials) and pH
3. Quality of fat trimmings
4. Fat particle size (SA)

Question 25

What happens if you over chop meat batters? Why?

Answer 25

Emulsion breaks down Not enough SSP to encapsulate fat droplets

Question 26

Frankfurter defects

Answer 26

1. Fat cap/ Fatting out (xs fat, overchopping) 2. Gelling out (xs connective tissue) 3. Crusting (xs protein, too low relative humidity) 4. Greening (xs nitrite) 5. Sliming (yeast, pseudomonads) 6. Off-taste, texture (xs soy protein) 7. Poor color (wrong myoglobin amt) 8. Poor peelability (xs connective tissue, under-stuffing)