Présentation de l'éditeur
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