The quality of sausage products from hot-processing systems that incorporate electrical stimulation also is deemed acceptable. Thus, hot-processing of pork muscles is both desirable and economically feasible for further processed items.
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Sausage products made from hot-processed pork also have better juiciness, bite and overall acceptance scores compared to sausage made from sides chilled at 0–2 ☌ for 24–48 h. The desirable bright, reddish-pink colour is a function of higher pH values associated with pork processed immediately after slaughter. Additionally, hot-processed comminuted products exhibit improved fat and water-binding characteristics. Processors blend hot-processed pork muscles with salt to achieve improved protein extractability and emulsifying capacity over conventionally chilled muscles. Kastner, in Encyclopedia of Meat Sciences, 2004 Pork Sausageīranded as well as generic types of bratwurst, Italian sausage, hot links, ground breakfast sausage and numerous other fresh ground pork products are recognizable to consumers by their bright, reddish-pink lean and white fat particles that result from a fresh ground hot-boned meat block. Vacuum packing commonly completes the process and the product is very often enjoyed grilled on a barbecue.Ī.T.
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The cooked product is showered before being placed in the chiller. The mixed sausage mass is filled into hog casings of 28–34 mm diameter, and thermally treated with steam or in a bath of hot water at 76–80 ☌ until a core temperature of 70 ☌ is reached. Precured show-meat is the preferred option and results in a stronger and more lasting curing colour. If the minced meat mixed in is not cured, salt and nitrite are added to the emulsion to ensure the correct levels in the finished product. The total sausage mass consists of 60–80% emulsion and 20–40% show-meat. Precured minced meat and fat particles are gently mixed into the emulsion, and spices are generally added to the fine emulsion only at a level covering both the fine emulsion and the show-meat. The emulsion itself is either made following the lean-meat method or the all-in method, and machines such as bowl cutters and/or emulsifiers are used. Additives used include phosphates, salt (around 18 g per kilogram of product), nitrite and colour enhancer (ascorbic acid or ascorbate), spices and frequently starch at around 1–3% based on the total. The composition of the emulsion varies greatly, and a medium-quality emulsion would contain around 40–45% meat, 26–28% fat and 22–25% water and ice. Bratwurst is usually not cured, but cooked bratwurst made using an emulsion as the base is a cured product and contains nitrite. Gerhard Feiner, in Meat Products Handbook, 2006 13.6 Cooked bratwurstĪ cooked bratwurst consists of a fine emulsion with visible particles of meat and fat as show-meat.
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All meat and fat materials are processed in a slightly frozen condition and additives such as salt, phosphates, and spices are added.
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English breakfast sausages are fresh sausages typically containing around 20% lean pork shoulder meat of 90% CL grade, 10% jowls, 25% pork fat trimmings, 10–15% rusk and around 30% ice. Cumberland sausage is made from pork from the shoulder or belly as well as pork fat itself. Merguez is commonly made by two different methods similar to Nuremberg bratwurst.
#Tarte abricotine skin
Semi-frozen chicken thigh and breast meat is minced with a 6–8 mm blade while semi-frozen chicken skin is minced separately with a 3–4 mm blade. Barbecue sausage in Australia is primarily a finely emulsified sausage produced by following the mixer–emulsifier system. Boerewors in South Africa is a coarse loose-textured sausage containing spices such as cloves, nutmeg, coriander, and garlic, as well as allspice and other seasonings influenced by regional traditions. However, Nuremberg bratwurst is also sold as a cooked product nowadays. Traditional Nuremberg bratwurst is sold fresh and the shelf life is generally the day of production and the following day. Gerhard Feiner, in Meat Products Handbook, 2006 Publisher Summary