Ebook82 pages1 hour
Sausage Manufacture: Principles and Practice
Rating: 0 out of 5 stars
()
About this ebook
Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance.The final chapter reviews recent product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation.Written by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers.
- Provides a concise and authoritative guide to manufacturing high-quality sausage products for the consumer
- Discusses issues of definition, market trends, product formulation, and the calculations required for mandatory product labelling in the EU
- Reviews key stages in sausage production and outlines good practice in safety and quality assurance
Related to Sausage Manufacture
Titles in the series (27)
Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 3: Biscuit Dough Piece Forming Rating: 2 out of 5 stars2/5Sausage Manufacture: Principles and Practice Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 2: Biscuit Doughs Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 5: Secondary Processing in Biscuit Manufacturing Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 1: Ingredients Rating: 1 out of 5 stars1/5Benders’ Dictionary of Nutrition and Food Technology Rating: 5 out of 5 stars5/5Food Product Development: Maximising Success Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 6: Biscuit Packaging and Storage Rating: 5 out of 5 stars5/5Physical Properties of Foods and Food Processing Systems Rating: 2 out of 5 stars2/5Lockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsAdvances in Poultry Welfare Rating: 0 out of 5 stars0 ratingsLawrie’s Meat Science Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 4: Baking and Cooling of Biscuits Rating: 0 out of 5 stars0 ratingsSwainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector Rating: 0 out of 5 stars0 ratingsFood Protection and Security: Preventing and Mitigating Contamination during Food Processing and Production Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 3 out of 5 stars3/5Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction Rating: 0 out of 5 stars0 ratingsSteamed Breads: Ingredients, Processing and Quality Rating: 5 out of 5 stars5/5Discrimination Testing in Sensory Science: A Practical Handbook Rating: 3 out of 5 stars3/5Sensory Panel Management: A Practical Handbook for Recruitment, Training and Performance Rating: 4 out of 5 stars4/5Food Processing Technology: Principles and Practice Rating: 0 out of 5 stars0 ratingsAdvances in Cattle Welfare Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsAgricultural Nanobiotechnology: Biogenic Nanoparticles, Nanofertilizers and Nanoscale Biocontrol Agents Rating: 0 out of 5 stars0 ratingsFunctional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health Rating: 0 out of 5 stars0 ratings
Related ebooks
The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese Rating: 0 out of 5 stars0 ratingsThe Gourmet's Guide to Making Sausage Vol. II Rating: 0 out of 5 stars0 ratingsButchers', Packers' and Sausage Makers' Red Book Rating: 0 out of 5 stars0 ratings101 Recipes for Making Cheese: Everything You Need to Know Explained Simply Rating: 5 out of 5 stars5/5Salami: Practical Science and Processing Technology Rating: 0 out of 5 stars0 ratingsAdvances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand Rating: 0 out of 5 stars0 ratingsThe Gourmet's Guide to Making Sausage Vol. I Rating: 0 out of 5 stars0 ratingsMake Jerky & Sausage at Home Rating: 0 out of 5 stars0 ratingsLawrie’s Meat Science Rating: 0 out of 5 stars0 ratingsThe Complete Guide to Sausage Making: Mastering the Art of Homemade Bratwurst, Bologna, Pepperoni, Salami, and More Rating: 0 out of 5 stars0 ratingsBarbecue Basics: Barbecue Regions, Meat Primal Cuts, and Wood Profiles Rating: 0 out of 5 stars0 ratingsSausage!: How to Make and Serve Delicious Homemade Chorizo, Bratwurst, Sobrasada, and More Rating: 5 out of 5 stars5/5Analysis of autochthonous lactic acid bacteria from mozzarella cheese production Rating: 0 out of 5 stars0 ratingsThe Complete Guide to Smoking and Salt Curing: How to Preserve Meat, Fish, and Game Rating: 0 out of 5 stars0 ratingsComposition of Cheese and Practical Mistakes in Cheese-Making Rating: 0 out of 5 stars0 ratingsButchery and Sausage-Making For Dummies Rating: 0 out of 5 stars0 ratingsThe Joy of Smoking and Salt Curing: The Complete Guide to Smoking and Curing Meat, Fish, Game, and More Rating: 0 out of 5 stars0 ratingsMeat Curing Made Easy - Sausage Making and Many Uses for Morton's Salt Rating: 0 out of 5 stars0 ratingsThe Book of Cheese Rating: 0 out of 5 stars0 ratingsHow To Make BBQ Sauce Rating: 0 out of 5 stars0 ratingsThe Essential Chile Sauce Guide Rating: 0 out of 5 stars0 ratingsSmoking Food: The Ultimate Beginner's Guide Rating: 0 out of 5 stars0 ratingsThe Everything Guide to Smoking Food: All You Need to Cook with Smoke--Indoors or Out! Rating: 0 out of 5 stars0 ratingsThe Gourmet's Guide to Making Meat Loaves and Hamburger Patties Rating: 0 out of 5 stars0 ratings
Food Science For You
I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5Canning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Summary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsBaked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Kitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsEat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Rating: 4 out of 5 stars4/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsStarter Guide for Food Truck Business: Food Truck Business and Restaurants, #1 Rating: 5 out of 5 stars5/5The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsUltraviolet LED Technology for Food Applications: From Farms to Kitchens Rating: 0 out of 5 stars0 ratingsThe Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Fundamentals of Food Processing and Technology Rating: 0 out of 5 stars0 ratingsVeg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Rating: 0 out of 5 stars0 ratingsTomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit Rating: 4 out of 5 stars4/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratings
Reviews for Sausage Manufacture
Rating: 0 out of 5 stars
0 ratings
0 ratings0 reviews
Book preview
Sausage Manufacture - E Essien
Enjoying the preview?
Page 1 of 1