In the United States, sausages that are fermented or otherwise acidified and that have lost about 15% of their original weight through drying would be classified as “semidry.” These products are normally shelf stable. Among the more significant sausage products are summer sausage, various snack sticks, sausage for pizza, Lebanon bologna, and sweet bologna. This Chapter covers the manufacturing processes for these products and the general food safety concerns associated with semidry sausages as produced in the United States.

This article on Ethnic Foods covers some of the most common manufactured meat products found in North America from the early pemmican of the Native Americans to today's ubiquitous hamburger. Other meat products unique to North America are jerky, both whole muscle and restructured, Lebanon bologna, chili con carne, barbeque (along with 'pulled pork'), and the more recent phenomenon, Buffalo or hot wings. Manufacturing techniques and some labeling and safety requirements are discussed.

Salt concentration, vegetable juice powder (VJP) concentration and temperature were investigated to determine necessary conditions for incubation of curing brines including VJP and a starter culture containing Staphylococcus carnosus prior to production of naturally cured, no-nitrate/nitrite-added meat products. Subsequently, incubated brines were utilized to produce no-nitrate/nitrite-added sliced ham in which quality characteristics and residual nitrite concentrations were measured to determine feasibility of brine incubation for nitrate conversion prior to injection. Two ham treatments (one with VJP and starter culture; one with pre-converted VJP) and a nitrite-added control were used. No differences (P>0.05) were found for color in the VJP treatments. Control sliced ham was redder after 42 days of storage, retaining significantly (P<0.05) greater a* (redness) than either of the VJP treatments. Residual nitrite concentration was greater (P<0.05) in the control hams during the first week of storage. While the nitrite-added control retained greater red color and initially had more residual nitrite than the VJP treatments, the two VJP treatments did not differ from each other.

This article covers both the mixing equipment used for the mixing and blending of sausage and other meat mixtures and the equipment used for the particle reduction of meat materials and the production of meat batters for sausage. The selection of equipment for various processed meat products will be covered as well as pertinent information on proper equipment use.

ABSTRACTTwo experiments were conducted to investigate the effects of ionic strength and type of chloride salt on the performance of carrageenans in a model system. Reducting the NaCl content from 2 to 1% caused excessive cooking losses and increased firmness of the meat mixtures. Increasing the NaCl level from 2 to 3% did not improve yields, but the addition of kappa‐ or iota‐carrageenan reduced cooking losses at these salt levels. CaCl2 caused instability of the meat mixtures and poor water retention. Combinations of KCl with iota‐ or lambda‐carrageenan resulted in low cooking losses. The presence of potassium ions but not sodium, resulted in improved water‐binding by the lambda‐carrageenan.

ABSTRACTSelected packaging film sealants were tested for their ability to cause film adhesion to surfaces in cook‐in‐the‐bag hams. Hams were manufactured from a typical commercial ham formulation and industry‐scale packaging and cooking equipment. Meat‐to‐film adhesion and level of purge accumulation was determined for both the non‐forming and the forming portions of each ham package. Formed films adhered more tightly to the ham than non‐formed films. Zinc‐neutralized films adhered better to the ham than the acid‐neutralized films.

ABSTRACT Investigation of a problem involving hard, transparent crystals in home‐canned beef showed these crystals to be insoluble in water and variable in size, with some as large as 1 mm × 1 mm × 5 mm. X‐ray diffraction analysis and energy dispersive x‐ray spectroscopy were used to identify the crystals as ammonium magnesium phosphate hydrate or struvite. The meat pH was determined to be 7.1, indicating that a very limited postmortem glycolysis occurred. Crystals were reproduced in the laboratory in beef with pH above 6.5 and magnesium levels above 100 mg/L.

The microbiological stability of a new ham-type product made from soy-extended cured beef was examined under wholesale (2–4°C) and retail (5°C) refrigerated storage conditions, and during abuse-temperature holding for 24 and 48 hr at 24-25°C after inoculation with Closrridium sporogenes PA3679. No microbiological effects (P >0.05) could be attributed to the level of soy protein isolate in the injection brine (0, 5, 7.5 or 9%) on the basis of mesophilic, psychrotrophic, anaerobic and lactic bacterial counts. Samples held at 2-4°C did not exceed 104 CFU/g after 4 wk for any bacterial type examined. Product shelf-life was > 3 wk at 5°C and 2 wk at 8–10°C. Inoculated PA3679 did not grow in the product during 24 or 48 hr simulated mishandling (24-2°C).

The effects were determined of adding various combinations of magnesium and sodium chloride plus tetrasodium pyrophosphate on the stability, pH, solubilized protein, chopping times and textural characteristics of raw and cooked meat emulsions.The results of adding different combinations of magnesium and sodium chloride were quite similar whether ionic strength or chloride ion concentration was kept constant.Emulsion stability and raw emulsion pH were reduced with increased proportion of added magnesium chloride. However,the level of solubilized protein found in raw emulsions increased with increasing proportions of magnesium chloride.

ABSTRACT Frankfurters were prepared with frozen beef trim, pork fat, and 0, 10, 20, 30, 40, and 50% mechanically processed pork product (MPPP) produced by a hydraulic press deboner. Beef trim, salt, and ice were chopped to 8°C in a laboratory chopper, the appropriate amount of MPPP and pork fat added to maintain 25% fat, and the mixture was chopped to a final temperature of 135°C. Emulsion stability tests indicated that formulations with 30% or less MPPP were similar in smokehouse yield and percentage of water and fat lost during processing. Water‐holding capacity increased with increasing levels of MPPP, but frankfurters containing greater than 30% MPPP were softer in texture as determined by Warner‐Bratzler shear force values.

Journal Article Mist Sprays for Control of Certain Truck Crop Insects Get access T. E. Bronson, T. E. Bronson USDA., Agr. Res. Adm., Bureau of Entomology and Plant Quarantine Search for other works by this author on: Oxford Academic PubMed Google Scholar R. E. Rust R. E. Rust USDA., Agr. Res. Adm., Bureau of Entomology and Plant Quarantine Search for other works by this author on: Oxford Academic PubMed Google Scholar Journal of Economic Entomology, Volume 44, Issue 2, 1 April 1951, Pages 218–220, https://doi.org/10.1093/jee/44.2.218 Published: 01 April 1951