SAUSAGES

by
J.Jony Blessing Manoj

Assistant Professor
Department of Food Technology
Kongu Engineering College
 Raw materials
Meat preparation
Refrigeration
Grinding
Flavouring mixture
Kneading
Refrigeration
Filling & tying
Drying
Smoking & cooking
Cooling, peeling & slicing
Packaging, labeling & Storage
 RAW MATERIALS
 Minced meat product

 1/3 fat cuts + 2/3 low fat cuts

 pH 5.5 to 5.6 (effect of presalughter factors on pH

fall)

 Initial microbial load < 105 cfu/g

 Listeria monocytogenes & Salmonella spp. – absent

 MEAT PREPARATION
 Removal of tendons & connective tissues

 Cutting into pieces

 REFRIGERATION
 Refrigeration facilitate grinding

 Temp. 0 to 2oC
 GRINDING
 Fine grain : 1 – 4 mm
 Coarse grain : 4 – 14 mm
FINE VS COARSE
 FLAVOURING MIXTURE
 Salt, sugar, spices, additives, ascorbic acid, sodium
nitrate and nitrates
 Ascorbic acid
 Maintains intense red colour
 Inhibit spoilage & pathogenic microbes

 Nitrites – curing salt

 Nitrate – Staphylococcus & kocuria spp. – nitrate
reductase – nitrite

 Flavour mix depends on attributes needed in end pdt.

 STARTER CULTURE
1. LAB (lactic acid bacteria) + pediococcus
• L. sakei, L. curvatus, L. plantarum

2. CNC (coagulase negative cocci) + staphylococcus +

kocuria sp.
• S. xyllosus, S. saprophyticus
• CNC helps in stability of red colour

3. Penicillium
 KNEADING
• Distribute the ingredients & meat fat homogeneously
• Carried out at low temperature & absence of oxygen
• To prevent fat melting
(liquefaction of low melting fat, leads to formation of
impermeable layer over meat, which hinders water
loss & promotes microbial growth)
• To prevent microbial growth
• To prevent colour changes

• http://www.fmmeatequipment.com/meat-vacuum-
roll-kneading-machine
 REFRIGERATION
• 24 hrs, 0-2oC

1. Salt diffusion

2. Colour formation
 FILLING
• Vacuum machine stuffs meat in casings
• Vacuum to avoid air bubble & hence growth of
aerobes
• Casings – soft, elastic, porous, easy to remove
• Casings:
• 1. Natural: eg – small intestine
• 2. Artificial: eg – starch based casings

• Tied to prevent leakage of product

• Tying can also be automatic
 FERMENTATION
• Done in temp. & RH controlled rooms

• Day 1 & 2:
• Temp. : 25-27oC
• RH : 65 – 75%
• LAB & pediococcus acts on the pdt.
• Lactic acid, acetic acid, ethanol, acetoin, pyruvic
acid, CO2 etc. are produced
 FERMENTATION
• Done in temp. & RH controlled rooms

• Day 3 – 5:
• Temp. : 16 - 22oC
• RH : 55 – 65 %
• Drying and end of lactic acid fermentation
• Molds grow on sausage surface
1. Creates micro holes – enhances water loss
2. Acts as a protective layer (prevents light &
auto oxidation)
• pH after fermentation: 4.9 – 5.3
 RIPENING
• Temp. : 13 – 15oC
• RH : 75 – 90 %
• Time : 2 weeks to months
• Weight loss : 18 – 35 %
• Final pH : 5.6 – 5.7 Drying and end of lactic
acid fermentation

• Molds grow on sausage surface

1. Creates micro holes – enhances water loss
2. Acts as a protective layer (prevents light &
auto oxidation)
 RIPENING
• pH after ripening : 5.6 – 5.7 (due to proteolysis)

• Development of flavour & colour

• The presence of mold layer avoids excessive

drying
FERMENTED SAUSAGES
• Ex: bologna, salami, sucuk, soudjouk,
spanish chorizo

• Types: raw fermented, semi dry fermented,

dry fermented, mold ripened

• Starter culture: traditional / pure / wild

• By varying starter culture, time, temp., RH,

several types of fermented sausages can be
produced
 DRYING
• Done in smoking chamber
• Temp. 50 – 60oC

SMOKING
• Wood smoke
• Temp. 50 – 60oC
• Done till desired colour & aroma are developed
 COOKING
• Using steam at 75oC

• Till core temp. 72-73oC

• Note: Vit.A is resistant to cooking but depleted

during chopping
MODERN TRENDS IN SAUSAGES
• Reduced Na content of salt
• Reduced nitrate usage
• Combination of new hurdles to prevent the
growth of C. botulinum
• Functional sausage development
• Low fat & veg. fat sausages
• Accelerated processing (processing without
allowing to formation of rigor)
PATHOGENS IN SAUSAGES
• Listerisa monocytogenes
• Salmonella sp.
• Staphylococcus aureus
• Clostridium botulinum
• Shiga toxin producing E.Coli (STEC)
• Yersinia enterocolitica
NEW PRODUCTS OF INTEREST
NEW PRODUCTS OF INTEREST
NEW PRODUCTS OF INTEREST
NEW PRODUCTS OF INTEREST
NEW PRODUCTS OF INTEREST
NEW PRODUCTS OF INTEREST
 MORE AT…
 http://mpeda.gov.in/MPEDA/#
 http://apeda.gov.in/apedawebsite/six_head_product/
animal.htm
 http://www.meatproductsofindia.com/
 Search in google “fssai meat” – training manual,
procedures, checklist, standards, sampling
guidelines, pink book, antibiotic hormone residues,
commodity standards
 http://allindiaroundup.com/news/kadaknath-
chicken-disease-resistant-super-chicken-costs-rs-
900-per-kg/
 http://cift.res.in/fish-kure
 http://cift.res.in/women-entrepreneur-graduates-
 MORE AT…
 http://allindiaroundup.com/news/kadaknath-
chicken-disease-resistant-super-chicken-costs-rs-
900-per-kg/
 http://cift.res.in/fish-kure
 http://cift.res.in/women-entrepreneur-graduates-
from-cift-incubation-centre-with-first-of-its-kind-
prawn-based-snack-
%C3%A2%E2%82%AC%E2%80%9C-
%C3%A2%E2%82%AC%C5%93prawnoes%C3%
A2%E2%82%AC%C2%9D