Meat+Poultry - December 2019 - 70

INGREDIENT ISSUES

Adding different cheeses
to bratwurst sausage is a
common way for processors
to add extra flavor.

and venison sausage
with blueberries and
Merlot wine.
Ben Forbes, founder
and owner of Forbes
Meat Co., Tucson,
Arizona, has developed
a cult-like following for
his artisanal sausages
that include indigenous fruits, vegetables
and herbs. He sells them at farmers markets
and direct to consumers who are willing to
venture out to his secret kitchen. A number
of restaurants and local breweries offer his
sausages as featured menu items. And while he
has a standard offering, it's his limited-edition
products that have sausage aficionados from
around the country placing online orders.
Using sustainability and humanely raised
proteins, hand-crafted customized spice blends
that he toasts himself and various locally
grown ingredients, Forbes' sausages have won
many awards. One of his more interesting

creations combines prickly pear and chiltipen
peppers with ground rabbit.
"The prickly pears are harvested in Tucson.
We dice the fruit into juicy bits and add it to
the meat," he says. "The sweet lends itself well
to the spicy chiltipen peppers, which are also
locally sourced."
He also is really into chorizo and likes to
mix ingredients up to create many variations. Chorizo verde, also known as green
chorizo, has become one of his most popular
sausages.
"This sausage starts with roasted tomatillos, poblanos, serranos and green chilies,"
Forbes says. "I add some cilantro and a few
other spices to kick up the heat. This includes
locally sourced chiltipen peppers."

INGREDIENT SELECTION
There are many variables to consider when
adding inclusions to meat. Appearance, flavor
and texture must all be addressed. This includes
in-pack and after cooking.
One key variable is the pH of the ingredient
and the meat system, as changes
in acidity impact color, taste and
succulence. Succulence is related
to fat and moisture retention. Too
much purge during cooking will
dry out the meat.
The moisture content of the
meat matrix and the inclusions are
also a key consideration. If there's
too much difference, moisture
movement - inclusion to meat
matrix or meat matrix to inclusion
- may occur. Too much movement in either direction results
in product breakdown. Fruits,
vegetables and cheeses all have
varying moisture levels that may
impact the stability and cohesion
of the system.
The moisture of cheese can
severely impact product quality.
But because cheese is a great
way to add flavor, color and even
texture, it is an increasingly common inclusion.
Current clean-label trends
are to use natural cheese, as
it is minimally processed and
typically contributes very simple

WANT TO EXTEND SHELF
LIFE WITH CLEAN LABEL,
ALL-NATURAL INGREDIENTS?
Visit WTI and learn how at
Visit WTI at IPPE
and learn more
about NatureIn®, our line of all-natural,
clean label functional ingredients.

MEAT+ POULTRY | 12.19 | www.meatpoultry.com

|

1.800.827. 1727 www.wtiinc.com

Johnsonville

70

Booth B7218 at IPPE
http://www.wtiinc.com
Meat+Poultry - December 2019

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