Food Chemistry

12.7 Meat Products 601

12.7.2.2.3 Boiling Sausages

Boiling sausages are made from raw meat (beef,
pork, veal) by boiling, baking or frying. During
processing in the cutter, the water holding capac-
ity is increased by the addition of common salt
and cutter aids (condensed phosphates, lactate,
acetate, tartrate, and citrate). The swelling result-
ing from added salts is caused by an increase in
the pH of the meat slurry and by the complexing
of divalent cations which, in free form, suppress
swelling.

The temperature during grinding/chopping has
to be kept low (addition of ice or ice-cold wa-
ter) since higher temperatures decrease the wa-
ter holding capacity. Water retention increases as
the fat component of the meat slurry is increased
as long as the fat:protein ratio does not exceed
2 .8 to 1. As a consequence the salt concentra-
tion is increased. After chopping and stuffing, the
sausages are hot smoked and scalded at 72–78◦C.
At this temperature, coagulation of protein gel,
which holds the water, forms the broken texture
so typical of these sausages.
Typical products are bockwurst, wieners, white
and hunter’s sausage and mortadella. Fig-

Fig. 12.34.Production of boiling sausage (“Brüh-
wurst”)

ure 12.34 schematically shows the production of

boiling sausages.

12.7.2.3 Meat Paste (Pâté)

12.7.2.3.1 Pastes

Meat pastes are delicately cooked meat products

made primarily from meat and fat of calves and

hogs and, often, from poultry (e. g. goose liver

paste) or wild animal meat (hare, deer or boar).

Unlike sausages, pastes contain quality meat and

are free of slaughter scrapings or other inferior

by-products. A portion of meat or the whole meat

used is present as finely comminuted spreadable

paste.

12.7.2.3.2 Pains

Pains usually consist of larger pieces of meat (es-

pecially game and poultry), which are processed

into a cooked sausage-like mass with fat, truffle,

and various spices.

12.7.3 Meat Extracts and Related Products

12.7.3.1 Beef Extract

Meat extract is a concentrate of water-soluble

beef ingredients devoid of fat and proteins.

Its preparation dates back toLiebig’swork in

Munich in 1847. Comminuted beef is counter-

currently extracted with water at 90◦C. After

removal of fat by separators and subsequent

filtration, the extract containing 1.5–5% solids

is concentrated to45–65% solids in a multiple

stage vacuum evaporator which operates in

a decreasing temperature gradient (a range of

92 to 46◦C). The final evaporation to 80–83%

solids is then carried out under atmospheric

pressure at a temperature of 65◦C or higher or

under vacuum on a belt dryer.

In the same way, the cooking water recovered

during the production of corned beef can be pro-

cessed into meat extract. Only this latter source

of meat extract is of economic significance. The

yield is 4% of fresh meat weight.