Index

Acetic acid, 302 curing methods, 72, 77 Acids, in , 302 jowl, 334, 349 Additives: nitrite/nitrate levels in, 57 curing, 53-64, 155 nitrosamines in, 58, 59 , 298-302, 308-309 nutritive value of, 32-33, 40, 41, 46 sectioned and formed meat product, production volume of, 13, 16 155-156 of, 81 Aging, 108 spices in, 321 Air-conditioned smokehouses, 90-91 Wiltshire, 348-349 Alcohols, in smoke, 83 Bacteria: Alginates, 308, 359-360 in fermentation, 230-231, 250, 256, Allspice, 313, 327 309 Aluminum cans, 378-379 pathogenic, 48, 56-57, 81, 83, \09, 156, American Spice Trade Association 325, 328-331, 372, 384 (ASTA), 324, 331 Baked , 334, 340 Animal casings, 291-294 Barbecue sauce, spices in, 321 Animal proteins, 364-365 Beef: Animal shortenings, 16 , 136, 349 Antioxidants, 308-309, 316, 328-331, consumer expenditures on, 8 416 corned, 18,41,46,72-73, 136, 161, 163, Appert, Nicholas, 1 333,334,350-3:,)1,373,374 Arachidonic acid, 28 cured, 13, 46 Artery pumping, 74-75 dark cutting, 140-141 Ascorbates, 59, 61-62, 300 dried, 13, 18,46, 136,334,351-352,373, Ascorbic acid: 374, 402-403 as a curing ingredient, 58-59, 61-62 fresh, 8, 14,26,44, 140-141 in meat products, 33, 34, 42, 44-47 frozen boneless rolls for grilling or broil- Ash content, 25-27, 29-32, 40, 41 ing, 122-123 hash, 373, 374 myoglobin content, 65 Baby foods: nutritive value of, 26, 28, 34, 40, 41, nitrite/nitrate levels in, 57 44 nutritive value of, 30, 32-34, 39, 40 production of, 3, 4, 6, 7, 13 Bacon, 334, 347-350 restructured products, 425-428, 435- beef, 136, 349 436 Canadian, 136,321,334,348 roast, 41, 46, 119-120, 163-164 commerical manufacture of, 347-348 for sausage and canned meat production, consumer expenditures on, 7, 8, 12 126-130, 132

438 INDEX 439

sausages, see Sausages Canned meat~: sectioned and formed products, 145, 157, beef stew, 321, 373, 374, 378, 393-395 160, 161, 163-164, 167-168 chili con carne, 18,321,373,374,378, steaks, restructured, 425-428 395-397 stew, 321, 373, 374, 378, 393-395 consumer expenditures on, 7, 8 Beerwurst, 321 cooking, 380-386 Binders, 127, 155-156, 302-308 corned beef hash, 321, 390-392 Binding constraints on sausage production, dried beef, 13, 18, 46, 136, 334, 351-352, 195-196 373, 374, 402-403 Bisulfate, 387 formulations, 390-413 Black pepper, 318, 320, 327-329 , see Canned hams Blade tenderization, 418 luncheon meat, 18, 50, 216, 323, 373, Blood and tongue loaf, 280-281 374, 378, 404-406 Blood pudding, 49, 279-280 meatballs with gravy, 399-401 Blood sausage, 49, 281-282 nitrite/nitrate levels in, 57 Boar tain t, 141 nutritive value of, 31-34, 39-41, 46-47, Bockwurst, 216, 270-271 49-50 Bologna, 214-215 potted meats, 373, 374, 378, 406-408 formulations for, 260-264 production volume of, 18, 373-374 nutritive value of, 31, 49 raw materials for, 126-132 processing of, 214-215, 221, 225, 226, Vienna sausages, 50, 324, 374, 378, 235-240 397-399 production volume of, 15, 16 Canning, 2, 372-389 spices in, 321 aseptic, 387-389 Bone, 25, 30 can materials, 376-380 Boston butts, 135, 350 closing, 385 Botulism, 48, 56, 58, 63, 384 cooling, 386-387 Braising, 112, 118 pasteurization, 373, 384-386 Braunschweiger (liverwurst), 49, 216, 271- retorts, 380-384 274, 322 shelf life, 387 Breakfast bacon, 334 storage, 387 Breakfast sausage, 213, 244-245 types of cans, 374-376 Broiling, 117 Capsicum seeds, 313 Browning, 80-81, 108 Carbohydrate content, 31, 32, 38-42 Browning reaction, 55 Carbonyls, in smoke, 84 Buckling of cans, 387 Carrageenans, 308, 360-361 Casings, 291-298 Cellulose and cellulose derivatives, 363 Calcium content, 30, 32, 34, 44-47 Cellulosic casings, 295-296 Caloric content, 26, 28, 31, 32, 40, 41 Cervelat, 49, 254-255, 321 Canadian bacon, 136, 321, 334, 348 Charqui, 250, 252 Canadian pork sausage, 244-245 Chicken: Canned hams, 373, 384-386 a la King, spices in, 321 canning process, 409-411 loaf, spices in, 321 cans for, 375-378, 409 See also Poul try federal meat inspection regulations for, Chili con carne, 18, 321, 373, 374, 378, 408-409 395-397 nutritive value of, 40, 41, 47 Chili pepper, 313, 319, 329 production volume of, 17, 18, 374 Chilling, 225 smoking, 409 Chinese sausage, 245-246 440 PROCESSED MEATS

Cholesterol, 24, 28-29 Cotton linter casings, 295 Chopping, 217-218 Cotto salami, 274-275, 323 Chorizo, 251, 256, 321 Counter flow ovens, 113 Chunking and forming, 414-416 , 334, 335, 340-343 Clips, sausage casing, 297 Cumin, 320, 327, 329 Cloth bag casings, 295 Cured and/or smoked meats, 333-353 Cloves, 327, 328, 330, 331 bacon, see Bacon Coagulation, 106 beef loaf, 278-279 Coarse-ground sausages, 226-227 corned beef, 18,41,46, 72-73, 136, 161, Cold cuts: 163, 333, 334, 350-351 consumer expenditures on, 7, 8, 12 dried beef, 13, 18, 46, 136, 334, 351-352 nutritive value of, 31, 50 hams, see Hams Collagen, 37, 38, 238-240 health and, 29 Collagen casings, 294 list of products by processing procedure, Colloids, 308 334 Color: nitrite/nitrate levels in, 57-58 cooking and, III nutritive value of, 40, 41, 46-47 curing and, 64-69, 80, 300 pickled pigs feet, 334, 353 sausage, 196-200, 300, 301 picnics, 18,47, 135, 136, 157, 334, 336 smoking and, 80-82 production volume of, 13-17 Composite formula models, 185, 186 shoulder butts, 135, 334, 350 Composition of meat, see Nutritive value smoked fresh meat, 333, 334, 351 Condiments, 298 smoked lamb, 333, 334, 352 See also Spices smoked pork loin, 334, 349-350 Connective tissue proteins, 37-38, 156 smoked tongue, 334, 352-353 Consumer awareness, 24 spices in, 321 Consumer expenditures, 7,8, 11-12 See also Curing; Smoking Continuous agitating retorts, 381 Curing, 53-77 Continuous cooking ovens, 112-114 bacon, 347 Continuous smokehouses, 91 color development in, 64-69, 80 Convenience foods, production volume of, corned beef, 350-351 13, 18-19, 21 dried beef, 351-352 Cooked meats: hams, 71-77, 337-347, 409 ham, 333-335, 339 ingredients utilized in, 53-64 production volume of, 13 methods, 69-77 recipes, 119-124 pickled pigs feet, 353 sausages, 214-215 picnics, 350 Cooking, 105-124 shoulder butts, 350 action of, 105-111 smoked pork loins, 349 canned meats, 380-386 smoked tongues, 352 hams, 339 Curing salts, 299-300 methods of, 111-119 sausages, 221-225 during smoking, 94-101, 221-225 Dark-cutting meat, 39, 140-141 Copper content, 30, 33 Deboned meat, 130, 201, 423-424 Coriander, 319, 320, 327, 329 Denaturation, 106-107 Corned beef, 18,41,46,72-73, 136, 161, Desinewing, 423 163, 333, 334, 350-351, 373, 374 Deviled ham, 18, 49, 322 Corned beef hash, 321, 390-392 Dextrose, 55, 75, 250, 256 Corn syrup, 55, 56, 76, 337 DFD pork, 39, 139 INDEX 441

Dispersed spices, 316 Flaked and formed meat products, 414- Drawn aluminum cans, 376 417,425-433 Dried beef, 13, 18, 46, 136, 334, 351-352, "Flash 18" process, 389 373, 374, 402-403 Flavor: Dry bulb temperature, 94-101 cooking and, 107-108 Dry curing, 69 curing ingredient~ and, 55-56, 299-300 conventional, 71-72 fat and, 355-358 dry salt cure, 70-71 See also Spices hot, 77 Flavor enhancers, 309 Dry-heat cookery, Ill, 112, 115-118 Flour: Dry sausage fibrous casings, 296 Konjac, 360, 363 Dry sausages, 215, 232-233, 256-260, 322 sausage, 307-308 Dry solubles, 316 Food and Drug Administration (FDA), 23, 58, 324 Forced-ventilation smokehouses, 90-91 Elastin, 37-38 Frankfurters, 2, 214-215 Employment, 7-11 consumer expenditures on, 7, 8, 12 Emulsification, 218-219, 234-235 formulations for, 264-270 Emulsifiers, 316 low fat, 366-368 Emulsion-type sausages, 107, 234-240, nutritive value of, 31, 49 260-275 processing of, 221, 223-226, 235-240 Encapsulated spices, 317 production volume of, 15, 16, 18 Enzymes, 1, 110 spices in, 322 Erythorbate, 58-59, 61-62, 300, 337, 338 Freeze dehydration, 1, 2 Essential oils, 315, 317 Freezing, I, 2 Extenders, 302-308 Fresh meat: composition and nutritive value of, 24- 30, 35-39, 42-45 Family loaf, 276-277 consumer expenditures on, 7, 8, II Fat backs, 334, 349 consumption of, 5 Fat content: production of, 3-7, 13, 19 of canned meat products, 126, 127 restructured products, 417 flavor and, 108, 355-358 smoked, 333, 334, 351 nutritive value and, 24-29, 32 See also Raw materials preblending and, 181-182 Fresh sausages, 213-214, 226-227, 242-244, of sausage, 126, 127, 181-182, 187-188, 322 192-193, 195-196,204-207,213-215, Friction-generated smoke, 93-94 232-234 Fried chicken, spices in, 322 sectioned and formed meat products Frozen meat: and, 157 consumer expenditures on, 7, 8 See also Reduced and low fat meat for restructured products, 424-425 product~ for sausage production, 200-201 Fat mimics, 359 Frying, 118 Fat replacers, synthetic, 358-359 Fatty acid content, 28-29 Feed, meat flavor and, 108 Garlic, 319, 320, 328, 329, 331 Fennel, 320, 327, 329, 331 Gases, in smoke, 85-86 Fermented products, 227-233, 250-260 Gelatin, 364 Fibrous casings, 296 Gelation, 235-236 Fish products, 3, 5, 7,8, 11, 12,323 Gellan gum, 362 442 PROCESSED MEATS

Genoa salami, 233, 257-258 High acid products, 227, 229, 230 Ginger, 312, 320, 327, 330 Honey, 56 Glucono-O-lactone (GDL), 301-302 Honey cured hams, 346-347 Glycogen, 38-39, 42 Hot boned meat, preblending of, 182-183 Glycolysis, 38, 39 Hot cures, 76-77 Green hams, 132-134 Hydrocarbons, in smoke, 85 Grinding, 216-217 Hydrocolloids, 359-363 Grocery stores, consumer expenditures Hydrolyzed vegetable proteins (HVP), 63, in, 11-12 365-366 Ground sausages, formulation for, 242-250 Hydrostatic retorts, 381-384 Ground spices, 314-315 Guanosine monophosphate (GMP), 309, 358 Ice, sausage production and, 299 Guar gum, 362 Impingement ovens, 113-114 Gums, 308, 359, 362-363 Inosine monophosphate (IMP), 309 Intermediate-moisture foods, I, 2 Iron content: Haggis, 279 cured meat color and, 64-66 Hamburger, 18, 322 nutritive value and, 30, 32, 34, 35, 44-47 Hams: Irradiation, I, 2 baked, 334, 340 Italian sausage products, 214, 246, 322 canned, see Canned hams classification of, 334-337 Jerky, 2 commercial manufacture of, 337-347 Jourdan cooker, 111-112 consumer expenditures on, 7, 8, 12 Jowl bacon, 334, 349 cooked, 333-335, 339 country, 334, 335, 340-343 curing, 71-77, 337-347, 409 Kielbasa, see Polish sausage fresh, 132-134 Kiszka, 282 honey cured, 346-347 Knockwurst, 49, 214-215, 322 nutritive value of, 40, 41, 47 Konjac flour, 360, 363 plastic packaged, 379-380, 412-413 production volume of, 13-14, 17-18 prosciutti, 334, 344-346 Labeling, 23-24, 35, 130, 335, 336 rolls, 121-122, 158-160 Lactic acid, 215 Scotch, 334, 344 Lamb: sectioned and formed, 144-145, 157-161 consumer expenditures on, 8 smoked, 82, 94, 333, 334, 409 fresh, 8, 26, 44-45 spices in, 321 myoglobin content, 65 Westphalian, 344 nutritive value of, 26, 28, 34, 40, 44-45 Hard salami, 233, 258-259 production, 3, 4 Hazard Analysis Critical Control Point sectioned and formed, 145 (HACCP), 142 smoked, 333, 334 Head cheese, 49, 285-286, 322 steaks, restructured, 432-433 Hearts, 128, 130 Large-diameter cellulosic casings, 295-296 Heat breakdown, 239-240 Least cost formulation, 180, 184-208 Heavy bellies, 349 Lebanon bologna, 255-256 Hemicelluloses, 359 Linear programming, 185-208 Hemoglobin, 64-66 Linguica, 288-289 Herbs, see Spices linking, 220-221 INDEX 443

Linoleic acid, 28 by species, 3, 6-7 Linolenic acid, 28 value of, 3-4, 6, 19 Liquid smoke preparations, 95, 102-103, Meat sales, 4, 9-10, 19 302 Meat spreads, 373, 374 Liquid solubles, 316 Mechanically deboned meat, 130, 423-424 Livers, 129-130 Metmyoglobin, 67, 68 Liver sausage, 215, 236-240, 271-274 Microwave cookery, 114-115 Liver spread, 322 Milk protein-derived extenders, 304-306 LiveIWUrst, see Braunschweiger Milk proteins, 364 Loaf items, 275-284 Minced ham, 50 Locust bean gum, 362 Mineral content, 29-35, 44-47 Low acid products, 227-229 Mixed foods, 22 Low fat products, see Reduced and low Mixers, 150 fat meat products Mixing, 217, 218, 419 Luncheon meat, 18, 50, 216, 323, 373, 374, Moist-heat cookery, 111-112, 116, 118-119 378, 404-406 Moisture constraints on sausage produc- Luxery loaf, 277-278 tion, 194 Moisture-protein ratios, 127 Molasses, 55 Mace, 312, 319, 327-329 Molds, 48, 109-110, 343 Magnesium content, 30, 33 Monosodium glutamate (MSG), 63, 309, Maillard reaction, 80-82 358 Maltodextrins, 361 Mortadella, 50, 233, 286-288 Mannuronates, 308 Multiformula models, 185, 186 Massagers, 145, 153-154 Multiple batch-type tumblers, 152 Meat, fresh, see Fresh meat Multiple-needle stitch pumping, 76 Meatballs with gravy, 399-401 Muscle pigments, 64-67 Meat by-products, 126 Musrnrd, 317, 327-329, 331 Meat consumption, 5 Mutton: Meat loaves, 50, 216, 276, 415 flavor, 141-142 Meatpacking industry, 3-12, 19 for sausage and canned meat products, Meat patties, low fat, 368 126, 128, 129 Meat processing: Myofibrillar proteins, 36-38 amounts and percentages of products, Myoglobin, 64-68 19-21 Myosin, 147, 182, 238, 301 consumer expenditures, 7, 8, 11-12 defined, 1 economic impact of, 10-11 National Academy of Sciences, 29, 59 employment in, 7-11 Natural air smokehouses, 89-90 future of, 21-22 Natural convection ovens, 113 history of, 1-2 Natural spices, 314 importance of industry, 6-9 Nitrates: product types, 13-21 in curing, 54, 57-58, 67-69, 183, 299 purposes of, 2-3 in sectioned and formed meat product raw materials, see Raw materials preparation, 155 sales, 4, 9-10, 19 Nitrites: by top 20 meat companies, 3, 4, 6 in can cooling water, 387 trends in production, 21 in curing, 56-59, 63, 67-69, 73, 183, Meat production: 299-300, 338, 341-342 processed meat~, 13-21 health and, 51 444 PROCESSED MEATS

in sausages, 299-300 Paprika, 313, 318, 329 in sectioned and formed meat product Partially defatted tissue, 132 preparation, 155 Pasta with meat, canned, 373, 374 Nitrogen content, 35 Pasteurized canned meats, 373, 384-386 Nitrosamines, 51, 58-59, 62, 85-86 Pastrami, 323 Nonagitating retorts, 380-381 Pear-shaped cans, 375-378 Nonprotein nitrogen, 35 Peeling sausages, 225-226 Nutmeg, 319, 320, 327-329 Pemmican, 2 Nutritive value, 23-51 Pepper, 312, 318, 320, 327-329 ash content, 25-27, 29-32, 40, 41 Pepperoni, 233, 259-260, 323 baby foods, 30, 32-34, 39, 40 Pesticide residues, 48, 51 bacon, 32-33, 40, 41, 46 pH, 38, 39, 86, 140, 250, 256, 302 caloric content, 26, 28, 31, 32, 40, 41 Phenols, in smoke, 81-83, 87, 88, 93-94 canned meats, 31-34, 39-41, 46-47, Phosphates: 49-50 in curing, 60-61, 338 carbohydrate content, 31, 32, 38-42 in sausages, 300-301 consumer awareness and, 24 Phosphoglycerides, 28 cured meats, 40, 41, 46-47 Phospholipids, 27, 28 fat content, 24-29, 32 Phosphorus content, 30, 32, 34, 35, 44-47 fresh meat, 24-30, 35-39, 42-45 Pickle and pimiento loaf, 283 labeling and, 23-24, 35 Pickle curing, 69-70, 72-77, 337-339, 347 mineral content, 29-35, 44-47 Pickled fish, 323 protein content, 25-27, 31, 32, 35-42 Pickled pigs feet, 334, 353 sausages, 31-33, 49-50 Picnics, 18,47, 135, 136, 157, 334, 336, smoking and, 86 384, 386 toxic compounds, 48, 51 Plant proteins, 365-366 variation in meat composition by fat per• Plastic packaged hams, 379-380, 412-413 centage, 24-25 Polish sausage, 50, 214, 247-250, 323 vitamin content, 33, 34, 42-47 Polyphosphates, 155-156, 301 water content, 25-27, 31, 32, 40, 41 Porcine stress syndrome (PSS), 139-140 Pork: amounts and percentages of processed Oat bran and oat fiber, 364 products, 19-20 Oblong cans, 375, 376 and beans, 323 Oleic acid, 28 bellies, 135 Oleoresins, 315-317 certified, 137 Olestra, 358-359 consumer expenditures on, 8 Olive loaf, 284 cured, 13 Onion, 320, 330, 331 cuts, fresh or processed, 20 Oregano, 327, 330 fresh, 8, 14, 20, 26, 45, 138-141 Organic acids, in smoke, 83-84 frozen, 120-122, 137 Organic coatings for cans, 377-378 loins, 120-121, 136, 334, 349-350 Ovens, 112-114 myoglobin content, 65 Overchopping, 237-238 nutritive value of, 26, 28, 34, 40, 41, Oxidation retardation, 183-184 45-47 Oxymyoglobin, 67, 68 picnics, 18, 47, 135, 136, 157, 334, 336, 384, 385 production of, 3-4, 6, 7, 13 Palatability, cooking and, 107-109 restructured products, 430-434 Palmitic acid, 28 roasts, restructured, 433-434 INDEX 445

for sausage and canned meat products, Rancidity, 183-184, 308, 328 126-130, 132 Raw materials, 12, 126-142 sectioned and formed products, 145, for canned meats, 126-132 157-158 for pre blending, 184 shoulders, 121-122, 135-136, 157, 334, quality specifications, 142 350 for restructured meat products, 418-425, smoked, 334, 349-350 427-433, 435 steaks, restructured, 430-431 for sausages, 126-132, 180-208 undesirable conditions, 138-141 for sectioned and formed meat products, See also Bacon; Hams; Sausages 156-157 Potassium chloride, 35, 54-55 for smoking, 132-137 Potassium content, 30, 32, 34, 44-47 storage of, 136-137 Potassium lactate, 63-64 undesirable conditions, 138-142 Potassium sorbate, 62-63 Red pepper, 313, 318, 320, 327-329 Pot roasting, 118 Reduced and low fat meat products, 24, Potted meat, 373, 374, 378, 406-408 355-370 Poultry meat: animal proteins, 364-365 amounts and percentages of processed effects of reducing fat, 355-358 products, 19-20 fat mimics, 359 boneless turkey roasts, 123-124 frankfurters, 366-368 consumer expenditures on, 7, 8, 11, 12 hydrocolloids, 359-363 consumption of, 5 meat patties, 368 low fat patties, 369-370 oat bran and oat fiber, 364 nutritive value of, 41, 46, 50 plant proteins, 365-366 production of, 2-4 pork sausages, 368-369 for sausage and canned meat products, pOUltry patties, 369-370 131 summer sausage, 369 in sausages, 201 synthetic fat replacers, 358-359 sectioned and formed products, 145, 157, Regenerated collagen casings, 294 165,168-178 Regular hams, 132 Preblending, 180-185 Relative humidity, 94-101 Pressure boxes, 71-72 Restructured meat products, 414-436 Pressure cooking, 119 formulations, 425-436 Product types, 13-21 procedures, 414-418 Prosciutti hams, 334, 344-346 raw materials, 418-425, 427-433, 435 Protein multipliers, 336 See also Sausages; Sectioned and formed Proteins: meat products additives, 156 Reticulin, 38 animal, 364-365 Retorts, 380-384 meat product content of, 25-27, 31, 32, Roast beef, 41, 46, 119-120, 163-164 35-42, 187-188, 204-207 Roasting, 117-118 -moisture ratio, 127 Rosemary, 327, 328, 330 plant, 365-366 Rough hams, 132 surface-protein matrix, 146-149 Round sanitary cans, 375, 376, 378 PSE pork, 39, 138-139 Pullman-base cans, 374-376 Sage, 319, 327-329, 331 Salami,233 Quality control procedures, 21-22 formulations, 251, 257-259, 274- Quality specifications, 142 275 446 PROCESSED MEATS

nutritive value of, 31, 50 nitrite/nitrate levels in, 57 spices in, 323 nutritive value of, 31-33, 49-50 Salmonella, 48 pepperoni, 233, 259-260, 323 Salometer, 73 Polish, 50, 247-250, 323 Salt, 24 preblending, 180-185 in curing, 54-55, 70-71, 73, 341-343, processing steps, 216-226 350-351 production volume of, 14-16 for sausages, 299 raw materials for, 126-132, 180-208 in sectioned and formed meat product salami, see Salami preparation, 155 semidry, 215, 230-232, 250-256 See also Sodium content smoked, 214, 289, 323 Salt pork, 349 sorbate in, 63 Sarcoplasmic proteins, 36, 38 spices in, 298 Sausage formulations, 242-289 summer, 231-232, 250-256, 324, 369 dry sausages, 256-260 thuringer, 50, 253-254 emulsion-type sausages, 260-275 Vienna, 50, 324, 374, 378, 397-399 ground sausages, 242-250 whole hog, 214, 227, 244 miscellaneous, 284-289 Scotch ham, 334, 344 semidry sausages, 250-256 Scrapple, 50, 216, 284-285, 323 specialty items, 275-284 Sea~oning blends, 326 Sausages: Sectioned and formed meat products, acsorbate in, 62 144-178 additives, 298-302, 308-309 additives, 155-156 bologna, see Bologna advantages of, 145-146 braunschweiger (liverwurst), 49, 216, beef, 145, 157, 160, 161, 163-164, 271-274, 322 167-168 canned, 374 characteristics of, 144-145 casings for, 291-298 disadvantages of, 146 cerveiat, 49, 254-255, 321 equipment, 150-155 chorizo, 251, 256, 321 formulations, 158-178 classification of, 212-216 hams, 17, 144-145, 157-161 coarse-ground, 226-227 importance of, 145 consumer acceptance and, 210-211 poultry meat, 145, 157, 165, 168-178 consumer expenditures on, 7, 8, 12 principles involved in production of, cooking of, 109, 112, 221-225 146-150 dry, 215, 232-233, 256-260, 322 raw materials selection, 156-157 emulsion-type products, 107, 234-240, soy protein isolate-meat combination 260-275 product~, 160-16n extenders, 302-308 types of, 157-158 fermented products, 227-233, 250-260 veal, 145, 165-166 formulations, see Sausage formulations Semidry sausages, 215, 230-232, 250-256 hankfurters, see Frankfurters Serum proteins, 364-365 fresh, 213-214, 226-227, 242-244, 322 Sex odor, 141 health and, 29 Short meat, 238-239 Italian, 214, 246, 322 Shrinkage constraint~ on sausage produc- knockwurst, 49, 214-215, 322 tion,194-195 least cost formulation, 180, 184-208 Side-loaded impact tumblers, 151-152 liver, 215, 236-240, 271-274 Simmering, 119 low fat, 366-369 Single formula models, 185, 186 mortadella, 50, 233, 286-288 Single-needle stitch pumping, 75 INDEX 447

Skinless Polish sausage, 247-249 precautions when scaling up recipes, Skinless smoked links, 246--247 326--328 Skinned hams, 132 sample analysis of, 324-325 Sloppy joe sauce, spices in, 323 samples on file, 326 Small-diameter cellulosic casings, 295-296 sanitation and, 326 , 334, 341 seasoning blends, 326 Smoked meats, see Cured and/or smoked storage of, 325 meats taste sensations and, 320 Smoking, 79-lO3 terminology, 311 composition of smoke, 81-86 Spoilage control, 182 cooking during, 94-lOl Square cans, 374, 375 deposition of smoke on meats, 88 Starches, 307-308, 359, 360, 361 fuel types, 91-94 Stearic acid, 28 hams, 339, 409 Steel cans, 379 liquid smoke preparations, 95, lO2- Sterilization, 109 lO3 Stewing, 118-119 methods of, 88-91 Stitch pumping, 75-76 nature of smoke, 87-88 Storage: nutritive value and, 86 canned meats, 387 production of smoke, 86--87 raw materials, 136--137 purposes of, 79-81 spices, 325 raw materials for, 132-137 Stuffing, 219-220 of sausages, 221-225 Sugar: Sodium ascorbate, 59, 61-62, 300, 338 in curing, 55-56, 338 Sodium content, 30, 32, 34, 35, 44-47 in sausages, 300 See also Salt Summer sausage, 231-232, 250-256, 324, Sodium lactate, 63-64 369 Sorbic acid, 62-63 Surface drying during cooking, 1lO Souse, 50, 285 Surface-protein matrix, 146--149 Soy protein isolate-meat combination Swiss steak, spices in, 324 products, 160-166 Synthetic fat replacers, 358-359 Soy proteins: as extenders, 303-304 reduced and low fat meat products and, Taste sensations, spices and, 320 365 Tearing and forming, 414, 415, 418 Spanish meat products, 250, 251 Temperature conversion tables, 94-lOl Specialty items, 275-284 Tempering, 424 Spices, 298, 311-331 Tender cuts, cooking of, 116 American Spice Trade Association Tenderness, 108-109 (ASTA) quality assurance, 324 Texture, effect of fat on, 358 antioxidant and antimicrobial contribu- Thermal cures, 76--77 tions of, 328-331 Thiobarbituric acid numbers (TBA), 142 "Baker's Dozen" of, 317-320 Thread closures, sausage casing, 297 buying tips, 331 Thuringer, 50, 253-254 classification of, 314-317 Thyme, 327, 328, 330 cleaning/dry sterilization of, 325 Tinplate cans, 376--377 flavors in meat products, 321-324 Tocopherols, 309 history of, 311-314 Tongue, 128, 129, 334, 352-353 low sodium, calorie, and fat products Tough cuts, cooking of, 116 and,328 Toxic compounds, 48, 51 448 PROCESSED MEATS

Trichina, 137, 335 for sausage and canned meat products, Triglycerides, 27 126, 128, 129 Tripe, 127, 128, 130 sectioned and formed products, 145, 157, Tumblers, 145, 150-152 165-166 Turkey products, 123-124, 145, 157, 165, steaks, restructured, 428-430 168-178 Vienna sausages, 50, 324, 374, 378, 397-399 See aLm Poultry meats Vitamin content, 33, 34, 42-47 Turmeric, 327, 328, 330 Two-toning, 140 Tying sausages, 220-221 Water content, 25-27, 31, 32, 40, 41, 299 , 344 Wet bulb temperature, 94-101 Ultrasonic treatment, 154-155 White pepper, 318, 327-329 U.S. Department of Agriculture, 59, 63, 213 Whole hog sausage, 214, 227, 244 Wiltshire bacon, 348-349

Variety meats, 129-130 Veal: Xanthan gum, 360, 363 consumer expenditures on, 8 fresh, 8, 26 Yeast hydrolysates, 365 loaf,277 Yeast protein-derived extenders, 306-307 myoglobin content, 65 nutritive value of, 26, 34, 40, 42 production of, 3, 4 Zinc content, 30, 33