Sausage Manufacture provides a concise and authoritative guide to manufacturing high-quality products for the consumer.

Features:

• product formulation, describing the essential recipe information for the main types of sausage
• calculations required for mandatory product labelling in the EU
• key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution
• outlines good practice in safety and quality assurance
• new product development and novel products such as organic, vegetarian and low fat sausages
• useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation

Contents

Introduction

• Prospects for sausage manufacture
• Challenges facing the sector

1. Definition of sausages
   • Shape
   • Type
   • Meat content

2. Sausage market trends

3. Product formulation
   • Recipe information for a skinless frankfurter
   • Recipe information for premium pork sausages
   • Functional ingredients/additives in sausage
   • Manufacturing

4. Production stages
   • Raw material procurement
   • Raw material intake
   • Raw material storage and preparation
   • Bowl chopping
   • Vacuum filling
   • Cooking
   • Smoking
   • Peeling
   • Packaging, labelling and palletisation
   • Metal detection
   • Frozen storage/distribution

5. Sausage quality and safety management
   • Quality management
   • Safety management

6. Novel products
   • New sausage product development
   • Organic sausages
   • Vegetarian sausages
   • Low fat sausages
   • Low salt/sodium sausages
   • Exotic/gourmet recipes

Appendices

• List of permitted food additives
• Quality assurance: supplier information/evaluation form
• Quality assurance: delivery inspection record for meat
• Quality assurance: delivery inspection record for dry goods
• Quality assurance: delivery inspection record for packaging
• HACCP process flow diagram for cooked sausages
• HACCP plan for cooked sausages

Index

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