Meat Preservation – Sausage
Meat Preservation
Sausage
What is a Sausage?
Word sausage is from word Salsus
Salsus means salt or preserved
Is a chopped or comminuted and seasoned meats that is formed into a symmetrical shape
Can contain non-meat ingredients
History of Sausage
Reason for discovery of America and trade with Asia
Used to be “Bags of Mystery”
Historically were made from by-products and left-overs
Modern sausage is made from lean trimmings or low value whole muscle cuts
Skeletal muscle, Cheek, jowl, and head meat from beef pork and poultry
Sausage Varieties
Consumption of Sausage
Top Dinner Sausage Consuming Cities – 2009
1. Los Angeles
2. New York
3. San Antonio/Corpus Christi
4. Houston
5. Baltimore/Washington, D.C.
6. Chicago
7. Dallas/Fort Worth
8. South Carolina
9. San Francisco/Oakland
10. Philadelphia
Source: Information Resources Inc. Based on total retail sales, excluding Wal-Mart, for the 2009 calendar year. – National Hot Dog & Sausage Council
Classifications
Degree of grinding or chopping
Coarse ground vs. emulsion or fine chop
Amount of cooking
Cooked vs. uncooked
Amount of smoke
Smoked vs. non-smoked
Amount of water added
Water added vs. no water added
Classifications
Amount of curing
Cured vs. not cured
Amount of fermentation
Fermented vs. non-fermented
Amount of tissue moisture
Fresh: non-smoked and uncooked
Smoked: fresh and cured
Cooked: fresh and cured smoked and non-smoked
Cured: smoked and non-smoked
Dried: semidry and dry
Meat loaves and specialty items
USDA Classifications
Fresh
Uncooked smoked
Cooked and smoked
Cooked
Dry and semidry
Luncheon meat, loaves and jellied
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