Ground, Cooked Meat Products

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Ground, Cooked Meat Products

• Lynn Knipe
• Animal Sciences 555.02
• Ohio State University

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Ground Meat Products

• coarse grind (1/2-3/8 plate) raw materials
• use bone-removal
• preblend, with salt, nitrite and water
• mix and final grind

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For good particle definition

• Keep meat as cold as possible (lt40ºF),...
• ...use largest grinder plate size possible
• 3/16 for 28-32 mm hog casings
• 1/8 for sheep casings
• mix properly
• too long (fat accumulates on mixer paddles).

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• ...use piston or vein stuffer,
• use largest diameter stuffing horn possible,
• final grind before mixing.

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For Optimal Bind

• Preblend ?
• Optimize blending action and time.
• Mix before final grinding.
• Use combination of salt and phosphates.
• Vacuum mix or stuff.

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Final Grind Before Mixing

• Large diameter products, where particle
  definition is important
• Cotto Salami
• Products which contain cheese, peppercorns,
  etc.

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Mix Before Final Grinding

• Smaller diameter products, where bind is
  important
• Smoked sausage
• Could also add 10 emulsion
• Vacuum mix stuff

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Co-Extruded Products

• Collagen or alginate layer applied to surface
  of meat.
• Treated to solidify surface.

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To reach fat targets

• Use Pearson Square
• Combine one ingredient that is higher in fat,
  and one lower in fat than your target.

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Cross-section of bone removal/elimination system
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Bone removal/elimination system
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Ground, Cooked Sausage Lab

• Compare cooked sausage made from preblended
  meat to sausage made from non-preblended meat.

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Ground Sausage Lab

• Team 1 Use preblended mixture
• Marshall, Grace, Amber, Richard, Kellie,
  Lizanel,
• Team 2 Use non-preblended meats mix
  before final grind
• Greg, Cody, Jeremy, Ashley, Terri, Anna
• Team 3 Use non-preblended meats, mix after
  final grind
• Emily, Eric, Min, Heath, Josh, Khyati