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Digital Transformation In The Meat Processing Industry

Table 1: Defects and their causes

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
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