Smoked Sausage

Course

Smoked Sausage

Specifications for Evaluating Frankfurters/Smoked Sausage

Description:

Frankfurters (Coarse Ground & Emulsified) and Small Diameter Smoked and Cooked Sausages are generally smoked, and the external appearance should be a golden, mahogany color. The product entry should be judged as a whole, and links should be consistent in length and diameter. For natural and collagen casing products, the ends should not be excessively trimmed and/or there should not be excessive casing twists at the ends of the sausage. Smoke streaks and spots should be downgraded. The internal appearance is evaluated by cutting a link in half lengthwise to expose the interior of the sausage. Internal attributes should include a deep, reddish-pink, cured color with uniform particle size and ingredient distribution.

Evaluation:

Frankfurters and Small Diameter Smoked and Cooked Sausages should be evaluated by the following criteria:

External appearance: The external appearance should be desirable. A golden, mahogany color should exist. The color should be uniform throughout each and all of the links. The links should be very uniform in shape and size (including diameter). If spices (such as a black pepper) or non-meat ingredients (e.g. cheese) are present on the surface, they should be uniformly dispersed throughout. Any noticeable defects (e.g. greasiness, pinholes, wrinkles, touch-marks, etc.) should downgrade the exhibit.

Internal appearance: The internal appearance should be desirable. For beef and/or pork sausages, a deep, reddish-pink cured color should exist. For poultry sausages, a light reddish-pink color is desired. The texture of the sausage should not be too dry or too wet. Too much connective tissue should be downgrade the exhibit. The lean and fat particle size should be uniform throughout the sausage. If spices/non-meat ingredients are visually present, they should be uniform in size and uniformly distributed throughout the sausage. Any air pockets, voids, unidentified objects (such as hard cartilage or bone) should downgrade the exhibit.

Example Class-Smoked Sausage

Required

Incomplete

Example Class-Smoked Sausage

Committee Member: Derek Schroeder and Arica Baer

Official Placing: 3-2-4-1 Cuts: 2-4-7

Practice Questions
1. Which sausage exhibits the least desirable surface color?
2. Between 2 and 4 which exhibited the most desirable particle definition?
3. Between 2 and 3 which exhibited the better lean to fat ratio?
4. Between 2 and 3 which exhibited the more desirable surface color?
5. Which exhibit had the voids?
6. Between 2 and 3 which had a finer textured cut surface?

Practice Questions Answer Key
1. 1
2. 2
3. 3
4. 2
5. 1
6. 3

Official Reasons

3>2 in a close decision due to quality. Finer texture at the cut surface, better bind. Grant 2 exhibits more desirable smoked color.

2>4 more uniform particle definition at the cut surface and more desirable smoke color .

4>2 Easy Quality clearly better bind, firmer texture at cut surface. More desirable smoked color and cured meat color internally.

Additional Questions

1. What are some potential causes for the poor texture and appearance on sample #1?

Insufficient protein extraction
Poor vacuum during stuff
Large ice particles during the start of thermal processing
All of the above

2. What is an appropriate casing option for a process using natural hardwood smoke?

co-extruded collagen
cellulose
plastic
natural hog

3. What is usually the first step in a thermal process for a smoked sausage product?

smoking
chilling
conditioning
drying

4. What is the regulatory fat limit for a beef smoked sausage that is fully cooked?

30%
20%
no limit as long as appropriately declaring fat content
40%

Additional Questions Answer Key

1. D- Insufficient protein extraction can result in poor bind and a mealy sausage texture. Poor vacuum during stuff can result in entrapped air in the batter during stuffing which leaves a hole in the product during and after cooking. Large ice particles that are not melted prior to thermal processing can also disrupt the protein/fat matrix and once melted leave holes behind after cooking. Thus, any of these could be causes for the holes and mealy texture in the smoked sausage.
2. Plastic- In order for the natural hardwood smoke vapors to permeate to the meat, the casing has to be porous. Co-extruded collagen, cellulose, and natural casings are all porous. Plastic casings are non-porous and therefore would not allow the smoke to permeate to the meat.
3. C- Conditioning is usually the first step in a process to help prepare the surface of the product to receive smoke. Ideally the conditioning step creates a slightly tacky and moist surface while not denaturing protein or creating excessive condensation. This results in a surface that smoke condensate can bind to most efficiently and evenly to result in a uniform smoke appearance.
4. A- Cooked sausage falls under 9 CFR Ch III Subpart G - 319.180 which states “the finished products shall not contain more than 30 percent fat”. Additionally, the product can contain no more than 40% of fat + added water. Commonly known as the FAW 40 Rule.

Discussion