Sausage Manufacture. Principles and Practice

✍ Scribed by E. Essien (Eds.)

• Publisher: Woodhead Publishing
• Year: 2003
• Tongue: English
• Leaves: 95
• Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
• Edition: 1
• Category: Library

✦ Synopsis

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

✦ Table of Contents

Content:
Front Matter, Page i
Copyright, Page ii
Foreword, Pages vii-viii, Celia Bennett
About the author, Page ix
About the book, Page xi
Figures, Page xii
Tables, Page xiii
Introduction, Pages 1-4, Effiong Essien
1 - Definition of sausages, Pages 5-8, Effiong Essien
2 - Sausage market trends, Pages 9-13, Effiong Essien
3 - Product formulation, Pages 15-27, Effiong Essien
4 - Production stages, Pages 29-40, Effiong Essien
5 - Sausage quality and safety management, Pages 41-62, Effiong Essien
6 - Novel products, Pages 63-66, Effiong Essien
Appendix 1 - List of permitted food additives with their serial numbers (EC numbers), Pages 67-71
Appendix 2 - Supplier information and evaluation form, Pages 72-74
Appendix 3 - Delivery inspection record for meat, Page 75
Appendix 4 - Delivery inspection record for dry goods, Page 76
Appendix 5 - Delivery inspection record for packaging, Page 77
Appendix 6 - HACCP process flow diagram: cooked sausages, Page 78
Appendix 7 - HACCP plan for cooked sausages, Pages 79-82
Bibliography, Pages 83-84
Index, Pages 85-89