Meat + Poultry - February 2005 - 87

Processing

Frozen meats must be stored at temperatures
ranging from below zero to 20°F (preferable).

such as oxidative rancidity are slowed
but do not stop in extremely cold conditions, the rule is: the colder the better. Frozen meats must be stored at a
temperature from below zero to below
20°F (preferable).
Frozen meats must be brought up
to a higher temperature to be handled
and properly processed. During fresh
meat operations, such as patty manufacturing, the temperature must still
be below freezing. Frozen meat must
be tempered at 25°F to 26°F for patty
operations so it can first be reduced
through a frozen meat breaker, which
reduces the meat to a size that can be
handled by a good-quality grinder.
The tempered meat will grind well
and maintain color and protein quality,
resulting in patties that hold together,
have good color and retain water for
excellent cook yield and tender bite.

to the consistency of a hockey puck.
However, maintaining cold temperature combined with minimizing the
mixing time during processing will
minimize this effect.
Cured sausage production, on the
other hand, requires a temperature
rise throughout the process of mixing,
emulsifying and smoking. The first
step is the initial particle reduction
that is usually accomplished with a
grinder. Just as in the fresh meat patty
and sausage production, this is accomplished with minimal temperature rise.
The ground meat can then be used in a
pre-blend for added protein extraction
and to allow for chemical analysis for
formula adjustment through an optimal-cost computer formulation.
The temperature increase and mixing must continue through the smoking phase. Any interruption during
this period will result in product quality loss and possible product failure.
The first part of this period is the
mixing and particle reduction stage.
To start, the ground lean meats are
added to a mixer or bowl chopper.
The next step is the addition of the
salt, cure and part of the water. These
ingredients are necessary for the actomyosin protein extraction and cured
color development. Next, the fatter
meats, seasonings and remaining water are added and the mixing/cutting
continues for approximately 7 minutes
to 15 minutes.

Sausage challenges
Fresh sausage operations have
similar requirements as fresh patty
operations with the added necessity of
salt. The addition of salt in processed
meats, especially in cured and smoked
sausages, is necessary for flavor as well
as in aiding the extraction of protein.
Processing fresh sausages is a bit
more challenging. While salt is necessary for flavor, it can result in excessive protein extraction, which can
make cooked sausage patties harden
Once sausage has attained the proper cooked
temperature, it should be cooled quickly to
maintain product quality and safety.
48

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February 2005

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The mechanical action and water
temperature raises the meat matrix
temperature from approximately 35°F
to 50°F. (Note: The temperature of a
beef sausage matrix must be below
38°F or above 55°F. The beef fat reacts in an adverse manner during this
in-between temperature.)
The emulsion is further increased in
temperature by an emulsifier, which
adds 10°F to 12°F to the emulsion
resulting in a final temperature of
60°F to 72°F after the first phase. The
final temperature is determined by
the amount of time for stuffing and
the initial temperature in the smokehouse. The temperature should not be
allowed to fall back. If there is a delay
in moving the stuffed emulsion to the
smokehouse, it is important to maintain a lower finished mixed temperature. If the stuffed emulsion moves
quickly to a continuous smokehouse
with a high first-stage temperature,
it is important to maintain a higher
finished-mixed temperature.
The next step is the smokehouse,
where the temperature must continue
to rise through a number of increasing
temperature and humidity settings.
The basic steps in sausage cooking are
conditioning, surface preparation (primarily for smoke application), smoke
application, surface protein setting
(for color stability and ease of casing
removal) and finishing. This moves
the sausage through temperatures and

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Meat + Poultry - February 2005

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