Fat caps and jelly pockets, green rings and off-odours - these are the nightmares all processors want to avoid in their cured meats. The following is a checklist to help you search for the cause and find remedies for problems you might come across in making emulsified products.
This can be from a number of causes. Firstly, the percentage lean and/or connective tissue protein could be too high. This means that excessive rind material may have been used. It can be remedied by using the correct sausage formulation. The second cause could be that too little ice water was used. To remedy, increase the ice water quantity in the formulation. If one is manufacturing under a vacuum, the vacuum could be drawn at too high a level. To rectify this, reduce the vacuum time and intensity. If too much soya protein or starch was used, the consistency will also be too hard; correct the formulation and your problem will be solved.
In this case, it means not enough connective tissue protein is going into the emulsion. Increase the percentage lean and the ratio of tendon rich meat. Sausage emulsion that is excessively processed in a bowl cutter destructs the connective tissue structure. Keep the required process temperatures in mind throughout the process. The bowl cutter must also be checked for mechanical defects such as blunt cutting edges on the bowl cutter knives. Another remedy to the problem could be to increase the percentage of soya protein or starch used in the formulation.
This happens because of borderline or unstable emulsion that causes air to be incorporated during the cutting or filling process. These air pockets are then filled with gelatine if the emulsion has borderline stability. If too much collagen protein and insufficient salt myosin protein are used, fat caps and jelly pockets form too. High fat and high collagen ratios have similar consequences.
The breakdown of emulsion could be caused by:
If frozen meat is held at -4° to 20° C, the resulting formation of large ice crystals will rupture cell structure and denature the protein. Thus the binding capacity and emulsion stability will be reduced.
In this case the surface may have a slightly greasy touch as well. The cause could be:
With heating, fat globules expand while the protein firms and shrinks, thus the fat ruptures the protein matrix.
This happens because relatively salt resistant bacteria that are capable of growing at refrigerated temperatures, start growing. The causes could be one of the following:
This means that air has been included into the casing by either:
This occurs commonly with discolouration because:
In the case of heating the products too quickly, the surface sets and shrinks while the inside remains wet.
This happens during cooking because:
This occurs when the:
This means the levels of spices and seasonings or salt are inadequate. Standardise flavourings by accurate weighing procedures, or use seasonings in pre-weighed unit Batchpacks.
This means that there was bacterial growth due to:
This happens when:
It sometimes happens that fresh products such as boerewors, wors etc. take on an unpleasant dark colour soon after manufacture. To prevent this occuring in your products, ensure that you adhere to the following tips.
We offer the most comprehensive, diverse and innovative range of products to satisfy all the needs of the meat and food industries.
Crown National is a supplier of natural hog and sheep casings of superior and consistent quality to customerrs situated across Sub Saharan Africa.
Our International Principals are integral to the success of our business. Through our International Principals we have access to world-class technical support and cutting edge ingredient solutions.
High quality cellulose and collagen casings that are attractive and easy to use.
Crown National ensures that our customers have access to the latest in packaging quality and technology. We guarantee quality, size and quantity at all times.
Crown National offers you the product labels of excellent quality for a wide range of products.
Crown National supplies high quality meat processing equipment to the butchery and food industries. We pride ourselves on being innovative and reliable, providing unequalled service.
In line with living our motto of "We're here to help, we have developed a comprehensive range of flavourful products, specially designed to give you, the retailer, a range of extra products to boost you bottom line. We continue to innovate and adapt our offering at affordable prices in the most attractive sizes to complement your revenue stream, by selling retail type products direct to your customers.
We also advertise these products on your behalf on Toks and Tjops, channel 144 DSTV, through our various sport sponsorships and our social media platforms.
It is a privilege for us to offer you the opportunity to sell our products directly to your customers through your business, thereby providing you with a further opportunity to generate income.
The range of tried and tested products supported by our Microsafe® Food Safety programme complement the sale of your other food products to the consumer.