Sausage_Lab_Report - sausage. In the cured sausage you must...

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Meat Technology Sausage Lab Report Lacey Rabalais In lab last week, we made sausage. We actually made 3 different types too. We started with a fresh pork sausage, then made a cured pork sausage, and last we made a deer sausage. Each of them were made in a similar fashion but with a few different ingredients. They all had a good smell and were flavorful. The fresh pork sausage ended up having a browner color with obvious green specks because of the added jalapenos. The cured sausage ended having a more pink color and a more uniform shape and texture. The deer sausage is even darker brown because of the darker meat. It also has lighter flakes inside because of the mixture of pork meat. This is done to increase the ability to form and the meat to stick together. Besides the difference in looks, there are different methods to making each
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Unformatted text preview: sausage. In the cured sausage you must add curing agents. We also added seasoning, jalapenos, and some water. We mixed the materials with the meat in the tumbler after grinding it. We then re-grinded the meat into a finer size. After the second grinding, we began putting the meat into the casing. The first sausage that we made was the fresh sausage, then the cured sausage, and lastly the deer sausage. We had to make them in that order to not mix ingredients and ruin the next batch of meat. Works Cited: B. C. Breidenstein and Z. L. Carpenter Meat Technology Sausage Lab Report Lacey Rabalais The Red Meat Industry: Product And Consumerism J Anim Sci 1983 57: 119-132. A. M. Pearson and Arlene M. Wolzak SaltIts Use in Animal ProductsA Human Health Dilemma J Anim Sci 1982 54: 1263-1278...
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This note was uploaded on 03/09/2010 for the course MARB 1000 taught by Professor Hayes during the Spring '07 term at Texas A&M University-Galveston.

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Sausage_Lab_Report - sausage. In the cured sausage you must...

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