Low temperature sausage product and process

Details Low temperature sausage product and process Low temperature sausage product and process

1977-11-03

1979-05-22

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Adhesion of foods by a base supplied constituent other than...

426284, 426315, 426646, 426105, A22C 1100, A23L 131

Patent

active

041560272

ABSTRACT:
Various meats including beef, pork and poultry are smoked under low temperature smoking conditions in which the temperature of the meat reaches no higher than approximately 100.degree. F., following which the meats are coarse or fine ground, mixed with various additives and binders, and then processed into sausage by utilizing normal procedures.

REFERENCES:
patent: 2893879 (1959-07-01), Huckabee
patent: 2944909 (1960-07-01), Ziegler
patent: 3050400 (1962-08-01), Poarch et al.
patent: 3740235 (1973-06-01), Weiner
patent: 3890451 (1975-06-01), Keszler
patent: 3943263 (1976-03-01), Sato et al.
Komarik, S. L. et al., "Foods Products Formulary", vol. 1, The Avi Publ. , Inc., Westport, Conn., 1974, pp. 37 and 52.

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