Curing and Wiener Making Safe Sustenance Standards.

Uploaded on:
Hotdog generation is one of the most punctual types of sustenance safeguarding ... Samples are: crisp pork hotdog, new bratwurst, and new Italian frankfurter ...
Slide 1

Curing and Sausage Making Safe Food Principles Retail Meat & Poultry Processing Training Modules

Slide 2

Produced under a Cooperative Agreement from the United States Department of Agriculture Food Safety and Inspection Service (FSIS) Developed by: Minnesota Department of Agriculture, Dairy and Food Inspection Division Hennepin County Environmental Health Minnesota Department of Health University of Minnesota Extension Service September 2004

Slide 3


Slide 4

History Sausage definition Types of frankfurter Role of fixings Function of Cure rates Casing name prerequisites HACCP Plan Critical control focuses Steps in handling Cooking temperatures Cooling rules Packaging Labeling necessity Storage and showcase Jerky Topics

Slide 5

Learning Objectives List 3 sorts of hotdog. Name 4 fundamental fixings and their motivation. Clarify the capacity of cure and satisfactory cure rates. Distinguish the basic control purposes of a HACCP arrangement in wiener making. Recount the cooling necessities for frankfurter. List 4 things that are required on a wiener mark.

Slide 6

Sausage History Sausage generation is one of the soonest types of nourishment safeguarding The word hotdog is gotten from the Latin word "Salsus" which implies salted meat

Slide 7

Role of Salt assumes a more restricted part in frankfurter conservation today Present day salt levels give to a lesser extent an additive impact than the more elevated amounts of the past Most wiener formulas contain 1-3% Salt levels are normally balanced for taste

Slide 8

Sausage Definition: A blend of ground or hacked meats joined with flavors and different fixings and generally framed or formed in housings of different sizes

Slide 9

Primary Sausage Types Fresh Sausages Cooked Sausages Fermented Sausages Meat Loaves and Jellied Products

Slide 10

Fresh Sausages Raw/uncooked meat item Does not contain the "curing " fixing nitrite or nitrate Examples are: crisp pork frankfurter, new bratwurst, and new Italian frankfurter

Slide 11

Cooked Sausage Fully cooked prepared to-eat hotdogs Most are additionally smoked yet might be water or steam cooked too May be eaten without warming Examples include: wieners, smoked frankfurters, bologna, cooked bratwurst

Slide 12

Fermented Sausages Have a trademark "tart" flavor Produced through maturation by lactic corrosive creating microscopic organisms or the immediate option of typified acids These hotdogs can be rack stable with the correct measure of drying and fermentation Semi-dry: summer wiener and nibble sticks Dry: pepperoni, hard salami

Slide 13

Meat rolls and Jellied Products Loaves: Mixtures of slashed meat that are typically "shaped" and cooked in skillet or metal molds Examples: pickle and pimento piece and nectar chunk Jellied items: comprise of a cooked blend of meat lumps put in gelatin Examples: jellied meal hamburger and head cheddar Head Cheese

Slide 14

Sausage Ingredients: Meat Salt Spices Cure Reducing Agents Binders and Extenders Water Casings

Slide 15

Meat Use just new meat in great condition and from an endorsed source. Keep up all meats at a temperature of 41°F or less amid capacity and creation before cooking.

Slide 16

Salt is a vital element for flavor It helps in safeguarding a few hotdogs It is vital for removing the "dissolvable" meat protein that is in charge of restricting the frankfurter together when the wiener is warmed Most wieners contain 1-3 % salt

Slide 17

Spices All flavors and flavoring ought to be new to accomplish greatest and steady flavors Store seasonings at 55°F or underneath in sealed shut holders to look after freshness

Slide 18

Meat Curing Ingredients Nitrates and nitrites are the normal "curing" fixings utilized as a part of the creation of frankfurter Nitrite is the aggravate that recognizes crisp items from cured items Nitrate is changed over to nitrite amid the aging and cooking process

Slide 19

Function of Cure gives insurance against the development of botulism broadens timeframe of realistic usability balances out the kind of the cured meat used to accomplish the trademark flavor and shading

Slide 20

Cure: Caution !! A lot of : can be dangerous to people! Too little : can bring about the development of unsafe microscopic organisms! Government directions: most extreme of 2.75 ounces of sodium or potassium nitrate per 100 pounds of cleaved meat, or 0.25 ounces of sodium or potassium nitrite per 100 pounds of hacked meat

Slide 21

Cure Rates are Critical! Most cures are included the type of business premixes Use the cure premixes as indicated by named headings just Any utilization other than as per named bearings will deliver a perilous and illicit item

Slide 22

Addition of Cure Ingredients Today we utilize infusion, tumbling and direct blending of cure fixings Tumbling powers the cure into the muscle under vacuum Other strategies include: Dry rubbing Artery pumping Soaking in saline solution containing cure

Slide 23

Curing Accelerators Speed up the curing procedure, decrease the holding time Examples are ascorbic corrosive (vitamin C) or sodium erythorbate (isoascorbic corrosive) Must be utilized by bearings

Slide 24

Binders and Extenders Binders - Help to enhance season and hold common juices. Extenders - Can diminish the expense of frankfurter detailing. Illustrations: nonfat dry milk, oat flours, and soy protein items

Slide 25

Water Added to rehydrate the nonfat dry drain and to supplant the normal dampness misfortune amid smoking and concocting to 10 percent by weight of water might be added to most frankfurters No water is added to hotdogs that will be dried

Slide 26

Casings are either common or engineered Natural housings are from sheep, swine, or dairy cattle digestion tracts or fabricated from collagen (a creature protein) Synthetic housings are typically produced using cellulose

Slide 27

Casing Label Requirements Beginning Sept. 5, 2001 FSIS controls require wiener producers to name the wellspring of common hotdog housings on the off chance that they are gotten from an alternate kind of meat or poultry than the meat or poultry encased in the frankfurter. Frankfurter items encased in recovered collagen housings will need to have an announcement on the name revealing the utilization of recovered collagen . (The preparing of recovered collagen housings renders the recognition of the species proteins unthinkable).

Slide 28

Product Identity and Standards Processor must be acquainted with the Standard of Identity for the items delivered. Government controls are certain in restricting the fat substance, the measure of water included, the nearness of extenders and assortment meats in hotdogs.

Slide 29

HACCP Plan An appropriate HACCP arrangement ought to be taken after for the sheltered generation of meat items. A HACCP arrangement gives a watchful examination of the dangers and portrays basic control indicates in the process control these risks.

Slide 30

Steps in Processing Particle Size Reduction: Grind; Chop; Mince; Shred; Chunk Mixing: Mixers; Massager; Tumblers: Chopper: Emulsifier Stuffing Linking/Tying Fermenting (discretionary) Smoking/Cooking Chilling Peeling/Packaging

Slide 31

Cooking (CCP) All meat items must be cooked to the obliged temperature to kill pathogens 158°F is viewed as sufficient for pork and hamburger 160°F is viewed as satisfactory for poultry Internal cook temperature and cook times must be precisely checked and recorded

Slide 32

Cooling FSIS Compliance Guidelines suggest that cooked meat items be cooled to underneath 80°F in under 1.5 hours and beneath 40°F in under 5 hours

Slide 33

Packaging Care must be taken to avert cross pollution of cooked meats preceding bundling Specific methodology must be taken after if cooked meat items are vacuum bundled

Slide 34

Packaging When bundling prepared to-eat sustenances, limit exposed hand contact Utensils, tissues or gloves must be utilized

Slide 35

Labeling All prepackaged meat items must be legitimately named to incorporate the accompanying: Product name Ingredient proclamation containing a complete rundown of fixings. Taking care of/perishability articulation "Keep Refrigerated" or "Keep Frozen" must be given on all items that are not rack stable. Safe taking care of directions must be given on prepackaged crude meats. Explanation of net weight Name and address of the maker/merchant

Slide 36

Storage and Display All meat items must be held at a temperature of 41°F or underneath while away or show Raw meats must be put away beneath and far from cooked meats

Slide 37

Jerky Meat cut into slight strips and afterward dried to safeguard It can be seasoned or treated amid the drying procedure to enhance flavor or nourishing substance

Slide 38

Jerky Made from hamburger, venison, moose, elk, impala and other diversion creatures Trim the majority of the fat and film that you can as you cut up the meat Cut the meat into flimsy strips over the grain of the meat The more slender the strips are, the speedier it will dry

Slide 39

Drying Jerky Lay out strips on a sheet in a solitary layer Lay the meat cuts on a flame broil or mesh that permits air to achieve all parts of the cut Store in a cool dry range in a fixed holder after it is all around cooled

Slide 40

Jerky meat with c ure can be frosty smoked or dried at lower temperatures Jerky meat without cure must be cooked or handled at temperatures more prominent than 160 º F

Slide 41

Summary Properly arranged frankfurter and meat items : add to purchaser accommodation improve shading and flavor redesign the estimation of crude materials increment the timeframe of realistic usability add to the wellbeing of the item

Slide 42

Wrap-Up Do you have any inquiries? What data was new? By what method will you apply what you realized today? Posttest

Slide 43


View more...