Composition of raw materials for sausage
The raw materials for sausages are the so-called “animals with intensive fattening”, which are kept in conditions of limited movement. Because the animal only eats, sleeps, and hardly moves, the meat is light in color and loose in texture.
Up to 98% of the animal’s carcass is used in processing – meat, fat, entrails, skin and bones. The latter are ground to obtain meat and bone meal, which is widely used in the production of animal feed.
In order to get a juicier (and cheaper) product, fat emulsions are added to the sausage or sausage stuffing. The fat can be both animal (derived from the skin or bones of the animal) and vegetable (palm).
Traditionally, starch or gelatin (remember jellies) were used as stabilizers, which change the taste and properties of the product. Now they have been replaced by hydrocolloids, which are ten times better than gelatin in combining water and sausage.
Dyes from beetles
In order to return the white mass to color, you need dyes. Most often, nitrites or dried animal blood are used for this purpose. In addition, sodium nitrite is a preservative that prevents the development of bacteria. Without it, the sausage could not be stored.
The shell of sausages
Traditionally, the entrails of animals – the rectum or cecum – were used as a casing for sausages. The use of such raw materials reduced the shelf life, because microbes are able to multiply on the surface.
Currently, synthetic shells made of cellulose, PVC or other materials are used to increase the shelf life and reduce the cost of product production. Some of them are edible, some are not, so be careful.
Caloric content of sausages
Cooked sausages and frankfurters contain 10-15% protein, 20-30% fat, their energy value – 220-310 kcal per 100g. Such products may contain a lot of vegetable (soy) protein. Have a short shelf life due to the large amount of water.