Size does Matter (Reiser -- 4 of 12) - 4

production run. Choosing the
correct equipment setup and
maintaining the equipment
allows for consistency between
batches and daily production
runs," he says.


Stefan recommends particle reduction in a bowl chopper. "A
grinder pushes the meat and squeezes the juices out of it.
A bowl chopper is more gentle on the product, keeps all the
juices in the meat, and produces a better end product."


It starts at the first stages of
the process, with the quality
and type of raw material. After
selecting raw materials -
including meats and spices/
seasoning - the next stages
of production include grinding,
mixing, a final inline grind
and hard particle separation;
through these processes,
sausage makers can control
the quality and attributes of the
final product while also helping
improve productivity on their
own line. Other considerations
factor into proper sausage
production, such as the
temperature of the meat.
At any step, the use and
choice of machines to handle
fresh sausage makes a
difference in the consistency
and ultimately, the appeal of the
product, points out Neumann.
"The flavor profile can be
enhanced or diminished by

Reiser_Sausage_Ezine_0619.indd 4

changes in the process, like a
product temperature change
from one production run to
another or a change in texture
from overmixing," he explains.
To avoid such disruptions,
Neumann emphasizes the
importance of an integrated,

"When we control the
product length, we
reduce casing waste
and the unit cost of
the sausage."
- Stefan Neumann, Reiser
Sausage Application Specialist
buttoned-up processing line, in
both large plants and smaller
facilities and sausage kitchens.
"Following a set SOP from the
raw material coming into the
plant through the packaging
is very important in achieving
the same product with every

The next crucial phase in
creating fresh sausages is the
stuffing process. While proper
stuffing ensures a sausage
product with integrity in form
and taste, today's processors
can also use stuffing technology
to improve portioning capability
and make sausages of equal
length and weight.
Although some small
processors use piston stuffers
for fresh sausage production,
Neumann cautions against the
unintended results of using
those systems, including poor
weight and sizing control as
well as low output and excess
air inclusion.
A vacuum stuffer, on the
other hand, produces premium
sausages with desired equal
portions. For one thing, the
vacuum method removes air
pockets from the product as it
is being stuffed, resulting in a
truer, more consistent density
and weight.
Vacuum stuffers also offer
labor benefits that smaller
processors are looking for in
today's marketplace. "With
a piston stuffer, an operator
would have to release the
air or water pressure from
the chamber, allowing the
piston to lower in its cylinder,"
says Neumann. "Pressurized
cylinders can be dangerous in
a sausage kitchen," he adds.

5/28/2019 1:18:41 PM


Size does Matter (Reiser -- 4 of 12)

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