Sausage Manufacture: Principles and PracticeAuthor:
Publisher: CRC Press
Publish date: February 2003
Describes the essential recipe information for the main types of sausage Includes the calculations required for mandatory product labeling in the EU Provides appendices listing permitted additives, sample quality assurance, and HACCP systems documentationAudience The meat manufacturing industry is bound by an abundance of regulations that ensure the safety and quality of the product. At a time of sharp consumer focus on meat and meat products, it is essential to understand the consumer needs and legal requirements that must be met for successful sausage production. Sausage Manufacture: Principles and Practice provides an authoritative guide to manufacturing high-quality sausage products for the consumer. The book begins by considering issues of definition, and then discusses the market trends that determine how consumers define quality. Chapters review product formulation, explain the key stages in production, and outline good practice in safety and quality assurance. The final chapter focuses on new product development and novel products, such as organic, vegetarian, and low-fat sausages that have emerged to meet changing consumer demands. A series of appendices lists permitted additives, sample quality assurance, and HAACP systems documentation. Written by an experienced industry professional, this book examines the evolution of sausage manufacturing and the strategies necessary to ensure its survival. This is a valuable reference that will become a standard guide to good practice for sausage manufacturers.