b. Ice, Water, and Salt. These ingredients are usually considered in
combination, although each has a specific function. They are normally added during the
chopping process. Ice aids in controlling temperature during the chopping. Added
water and water resulting from the melted ice contribute to proper consistency and
desired moisture content. The addition of water is controlled by a USDA regulation,
which permits up to ten percent before the sausage must be labeled "water added."
The primary function of salt is preservation, since salt inhibits the growth of bacteria. It
may also be considered as a condiment since it accentuates the natural flavors of the
meat and adds flavor to sausage.
c. Other Ingredients. Sugar is primarily a flavoring ingredient. Nitrates and
nitrites are responsible for color fixation. Spices contribute flavor, color, and aroma to
sausage. Most of the meats used in the production of smoked sausage, dry sausage,
and new-conditioned sausage are cured to obtain a desired color and flavor and to
preserve the meat. Extenders or filler materials, such as cereal, flour, starch,
cracklings, and dried milk powder, are added to sausage to increase its bulk. Extenders
are used extensively in commercial sausage production, but they are not permitted in
sausage being manufactured for the Armed Forces, with the exception of luncheon
meat, such as the pickle-and-pimento loaf.
6-22. ABNORMAL CONDITIONS
The following is a list of general sausage defects with which the veterinary food
inspection specialist must be familiar.
a. External Defects.
(1) Dark external color. This may be caused by excessive smoke, poor
quality meat ingredients, or temperatures that are too high in the smokehouse.
(2) Light external color. This condition is caused by under curing, low
temperature in the cooler, touchers, or improper smoke.
(3) Improper size and shape. This is caused by using the wrong casing,
improper filling of the casing, or an improper linking operation.
(4) Split casing. This is caused by overstuffing weak casings, excessive
heat in the smokehouse, a heavy draft, or an uneven smoke (only one side of the
sausage is heated).
(5) Lack of firmness. All sausages are expected to be firm to the touch.
When this is not the case, it may be caused by improper filling of the casing, poor
quality ingredients, or improper processing.