2009_Book_FoodChemistry

12.7 Meat Products 601
12.7.2.2.3 Boiling Sausages
Boiling sausages are made from raw meat (beef,
pork, veal) by boiling, baking or frying. During
processing in the cutter, the water holding capacity
is increased by the addition of common salt
and cutter aids (condensed phosphates, lactate,
acetate, tartrate, and citrate). The swelling resulting
from added salts is caused by an increase in
the pH of the meat slurry and by the complexing
of divalent cations which, in free form, suppress
swelling.
The temperature during grinding/chopping has
to be kept low (addition of ice or ice-cold water)
since higher temperatures decrease the water
holding capacity. Water retention increases as
the fat component of the meat slurry is increased
as long as the fat:protein ratio does not exceed
2.8 to 1. As a consequence the salt concentration
is increased. After chopping and stuffing, the
sausages are hot smoked and scalded at 72–78 ◦ C.
At this temperature, coagulation of protein gel,
which holds the water, forms the broken texture
so typical of these sausages.
Typical products are bockwurst, wieners, white
and hunter’s sausage and mortadella. Fig-
ure 12.34 schematically shows the production of
boiling sausages.
12.7.2.3 Meat Paste (Pâté)
12.7.2.3.1 Pastes
Meat pastes are delicately cooked meat products
made primarily from meat and fat of calves and
hogs and, often, from poultry (e. g. goose liver
paste) or wild animal meat (hare, deer or boar).
Unlike sausages, pastes contain quality meat and
are free of slaughter scrapings or other inferior
by-products. A portion of meat or the whole meat
used is present as finely comminuted spreadable
paste.
12.7.2.3.2 Pains
Pains usually consist of larger pieces of meat (especially
game and poultry), which are processed
into a cooked sausage-like mass with fat, truffle,
and various spices.
12.7.3 Meat Extracts and Related Products
12.7.3.1 Beef Extract
Fig. 12.34. Production of boiling sausage (“Brühwurst”)
Meat extract is a concentrate of water-soluble
beef ingredients devoid of fat and proteins.
Its preparation dates back to Liebig’s work in
Munich in 1847. Comminuted beef is countercurrently
extracted with water at 90 ◦ C. After
removal of fat by separators and subsequent
filtration, the extract containing 1.5–5% solids
is concentrated to 45–65% solids in a multiple
stage vacuum evaporator which operates in
a decreasing temperature gradient (a range of
92 to 46 ◦ C). The final evaporation to 80–83%
solids is then carried out under atmospheric
pressure at a temperature of 65 ◦ C or higher or
under vacuum on a belt dryer.
In the same way, the cooking water recovered
during the production of corned beef can be processed
into meat extract. Only this latter source
of meat extract is of economic significance. The
yield is 4% of fresh meat weight.