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Introduction Comminution methods Emulsification procedures Rind emulsions Fat pre-emulsions Causes of emulsion failure Types of emulsified sausages Bockwurst Bologna Braunschweiger Cocktail frankfurters Frankfurters Hot dogs Knackwurst Mettwurst Vienna sausages White hots Wieners References Further reading ## Glossary Cellulose casings Sausage casings made from cotton linters, which need to be removed from the sausage before consuming Chub A short, cylindrically-shaped package, typically used for bulk ground products, but may also be used for cooked products Coextrusion The process of forming sausage into a cylindrical shape while simultaneously coating the sausage with a layer of collagen or alginate. The collagen or alginate forms a gelon the surface of the sausage to serve as a casing Link The process of twisting, or tying, a filled sausage casing to achieve the desired sausage length. The term is also used to describe a single unit of sausage when merchandised and sold in a casing Protein Extraction The process of dissolving proteins from meat by mixing a salt solution with the meat Salt-soluble protein Proteins that can be dissolved or extracted from the fibrous structure of m

Author

C.L. Knipe

Publisher

Elsevier Science & Technology Books

Published

2024

Language

EN

ISBN

9780323851985