Sausage Manufacture: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU. Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance. The final chapter reviews recent product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation. Written by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers. Provides a concise and authoritative guide to manufacturing high-quality sausage products for the consumer Discusses issues of definition, market trends, product formulation, and the calculations required for mandatory product labelling in the EU Reviews key stages in sausage production and outlines good practice in safety and quality assurance Content: Front Matter , Page i Copyright , Page ii Foreword , Pages vii-viii , Celia Bennett About the author , Page ix About the book , Page xi Figures , Page xii Tables , Page xiii Introduction , Pages 1-4 , Effiong Essien 1 - Definition of sausages , Pages 5-8 , Effiong Essien 2 - Sausage market trends , Pages 9-13 , Effiong Essien 3 - Product formulation , Pages 15-27 , Effiong Essien 4 - Production stages , Pages 29-40 , Effiong Essien 5 - Sausage quality and safety management , Pages 41-62 , Effiong Essien 6 - Novel products , Pages 63-66 , Effiong Essien Appendix 1 - List of permitted food additives with their serial numbers (EC numbers) , Pages 67-71 Appendix 2 - Supplier information and evaluation form , Pages 72-74 Appendix 3 - Delivery inspection record for meat , Page 75 Appendix 4 - Delivery inspection record for dry goods , Page 76 Appendix 5 - Delivery inspection record for packaging , Page 77 Appendix 6 - HACCP process flow diagram: cooked sausages , Page 78 Appendix 7 - HACCP plan for cooked sausages , Pages 79-82 Bibliography , Pages 83-84 Index , Pages 85-89

Defining and exploring emerging market trends, this book is a concise guide to manufacturing high-quality sausage. Chapters summarize the key stages in production from raw material procurement through chopping, filling, and cooking to storage and distribution. Building on this foundation, it outlines good practice in safety and quality assurance and reviews new product development and novel products which have emerged to meet changing consumer requirements, such as organic, vegetarian, and low fat sausages. Written by an experienced industry professional, it is an authoritative reference to good practices for manufacturers.