Ground, Cooked Meat Products

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Ground, Cooked Meat Products

• Mary Kay Folk
• Animal Sciences 555.02
• Ohio State University

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Ground Meat Products

• coarse grind (3/4 plate) raw materials
• use bone-removal
• preblend, with salt, nitrite and water
• analyze for fat content

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For good particle definition

• Keep meat as cold as possible,...
• ...use largest plate size possible (1/8 vs.
  3/16),
• ...use piston stuffer,
• use largest diameter stuffing horn possible,
• final grind before mixing.

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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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For optimal bind

• preblend ?
• optimize blending action and time
• use combination of salt and phosphates
• vacuum mix or stuff

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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.