Browsing by Subject "End point chopping temperature"

The end point chopping temperature influences different properties of the sausage batter and consequently the properties of the final product. If the end point chopping temperature of the sausage batter is either too high or too low the properties of the final product, especially texture, colour, sensory properties, and water-holding capacity (in this context cooking loss) will be affected. However, in the industrial scale, the end point chopping temperatures are hard to alter due to the continuous nature of the processes. The aim of the thesis was to study could marked differences be found from sausage batches that had been chopped to opposite extreme end point chopping temperatures that had been reported by the sausage factory staff. The study was carried out by using following three different meat choppers: standard bowl chopper, two different continuous choppers. Two separate, identically composed preblended meat masses were prepared in such way that their initial temperatures were approximately 0 and 10 °C. The preblended mass with lower initial temperature was made from non-frozen and frozen thawed meat assortments (50 % and 50 %), whereas the other mass was produced from non-frozen meat only. In turn, the chosen values for end point chopping temperatures were 13 and 23 °C. Texture properties, colour and cooking loss were determined from the cooked sausages and the differences were compared statistically.