Defect |
Description |
Cause |
sticking |
Grayish spots on the shell of the loaves, which become mucilaginous during storage |
They are formed due to the contact of the loaves during the roasting or cooking process. |
voids |
The presence of air cavities in minced meat |
Formed with insufficiently dense injection |
Insufficient density of sausages when cutting |
The result of using the meat of tired animals |
Formed due to insufficiently chilled and ripe meat, soft and poorly chilled bacon, overheating of minced meat during grinding |
Foreign taste |
Use of raw materials with signs of deterioration; low temperature during cooking; storage in a warm room; storage of raw or finished sausages together with strongly smelling substances |
The presence of pieces of yellow bacon in the premium sausage, the absence of the shell, broken loaves |
Insufficiently bright color of minced meat |
The color of minced meat depends on many factors. |
They are formed during the use of young meat, with a small amount of nitrites, during long-term storage of sausages in conditions of high humidity. |
Rancidity |
It is the result of the multiplication in the product of microorganisms with lipolytic properties. |
The main cause of rancidity is prolonged exposure of sausages to sunlight and atmospheric oxygen. |
foreign object in minced meat |
Possible hit of various objects in minced meat |
Formed due to fragments of plastic boxes; pieces of the shell and clips from the processing of marriage; labeling sheets for raw materials and ingredients |
Wrinkling of sausages |
Wrinkling of sausages |
Formed when the temperature is too high or the relative humidity of the air is too low during drying |