GB872323A - Manufacture of sausage and ground meat products - Google Patents

Abstract

A ground meat filling free from water and fat separation in tins or impervious sausage casings is made by adding to a filling composition containing salt, meat prepared by freezing before rigor mortis develops, maintaining the meat in frozen condition at a temperature of 28 DEG F. or lower, comminuting the meat either before freezing or while in an unthawed condition, and upon thawing the meat promptly dissolving the myosin released from the meat in the salt (such as sodium chloride) present for the ground meat composition. According to an example, cow meat, hot boned within 1 to 1 1/2 hours after slaughter, was ground through a 2 inch plate and was packed in 60 to 70 lb. lots in polyethylene-lined paper bags. The meat so packaged was stacked in a -30 DEG to -40 DEG F. sharp freezer within 2-3 hours after slaughter; after 1 or 2 days the bags were removed from the sharp freezer and stored at 0 DEG to -15 DEG F. until ready for use. The frozen meat, tempered by bringing it to a temperature of from 10 DEG to 20 DEG F., was introduced into a chopper along with a sufficient amount of fresh or thawed meat to obtain the desired chopping temperature, salt, ice and other batter ingredients; because of the low chopping temperature, the fat for the batter was heated to 110-115 DEG F. before being chopped into the other ingredients. In an alternative procedure, the unthawed meat was mixed with cold brine, preferably containing 3 to 6% by weight of sodium chloride relative to the total moisture content of the ground meat product, and the particles were allowed to thaw just prior to introduction into the chopper. The prepared batter was stuffed into a casing formed of impermeable material, such as vinylidene chloride copolymer, and heat-processed.