Table 30.1. Product defi nition and intended use for fresh pork sausages and cooked ham in pieces
Product names Fresh sausage, Toulouse sausage,
barbecue sausage, longanissa, merguez
pork, chipolata, white wine sausageCooked HamProduct composition
(depends on the recipes
of different countries)Pork lean meat and fat trimmings,
water, salt, sugar, dextrose, lactose,
condiments (pepper, nutmeg, ginger,
garlic, coriander, other spices),
additives (sulphite, ascorbic or citric
acid, carminic acid (cochineal) or
Ponceau 4R, polyphosphates,
monosodium L - glutamate), casingsPork leg or shoulder, water, sugar,
salt, nitrite, ascorbate, phosphates,
fl avours, vegetable protein
hydrolyzed, yeast extracts,
lactose, starches, hydrocolloids
(carrageenans), dry blood powder,
smoke extracts
Product characteristics Size and weight: 10 - 15 cm, 1.5 – 2 cm Ø ,
pH: 5 – 6.5
aw ≥ 0.98Size and weight: 4 – 6 kg
pH: 6.0
aw ≥ 0.98
How it is to be used After culinary operation T ≥ 68 ° C:
cooked, fried, grilledReady to eat
Packaging Aerobic package or under modifi ed
atmosphere packageVacuum package
Shelf life 7 days 6 months
Places/premises of
commercialization or
marketingHypermarkets and butcher ’ s shops, but
also in restaurants, retail dealersHypermarkets, and butcher ’ s shops,
but also in restaurants, retail
dealers
Storage conditions Under refrigeration Under refrigeration
Labeling instructions According to legal labeling
requirementsAccording to legal labeling
requirements
Commercialisation or
marketing conditionsKeep in a refrigerated place Keep in a refrigerated placeReception of raw material, condiments and other ingredients,
casings, package materialsPork trimmingsStorageUnfreezingGrindingMixingStuffingStorageMAP packagingDistributionSalted casingsStorageCasing
preparation
(removing salt)Condiments/additivesStorageWeighingPackage
materialStorageFigure 30.1. General fl ow diagram of a fresh sausage.
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