Benders'dictionary of nutrition and food technology

425saturates Commonly used term for saturated fatty acids.saturation analysis See radioimmunoassay.saturation humidity See humidity.saturation temperature See dew point.sauerkraut German, Dutch, Alsatian; prepared by lactic fermentationof shredded cabbage. In the presence of 2–3% salt, acidformingbacteria thrive and convert sugars in the cabbage intoacetic and lactic acids, which then act as preservatives.sauermilchkase German cheeses made from low-fat milk using alactic acid starter and no rennet.sauerteig See bread.sausage Chopped meat, commonly beef or pork, seasoned withsalt and spices, mixed with cereal (usually wheat rusk preparedfrom crumbed unleavened biscuits) and packed into casings (seesausage casings). In UK pork sausages must be at least 65%meat and beef sausages 50% meat.Six main types: fresh, smoked, cooked, smoked and cooked,semi-dry and dry. Frankfurters, Bologna, Polish and Berlinersausages are made from cured meat and are smoked and cooked.Thuringer, soft salami, mortadella and soft cervelat are semi-drysausages. Pepperoni, chorizos, dry salami, dry cervelat are slowlydried to a hard texture.sausage casings Natural casings are made from hog intestines forfresh frying sausages, and from sheep intestines for chipolatasand frankfurters, now mainly replaced by artificial casings madefrom cellulose, polyvinyl dichloride or collagen. Skinlesssausages are prepared in cellulose casing, which is then peeledoff.sausage factor See meat factor.sausages, emulsion Also known as bratwurst. Sausages madefrom a meat mixture that is finely chopped with added water andsalt. Much of the fat is liberated but remains emulsified by thelean meat mixture, giving a homogeneous paste (known inGerman as brat) that gels to a firm sliceable mass on heating.savarin See baba.saveloy Highly seasoned smoked sausage; the addition of saltpetregives rise to the bright red colour. Originally a sausage madefrom pig brains.savory Herb with strongly flavoured leaves used as seasoning insauces, soups, salad dishes. Summer savory is an annual, Saturejahortensis; winter savory is a perennial, S. montana.savoy Variety of cabbage (Brassica oleracea var. capitata) withcrimped leaves.saw palmetto North American palm (Serenoa repens, S. serrulata);the berries were eaten by native Americans, and there is some