Important role in accelerating the formation and stability of the color of the product plays a salty environment in which the ambassador is, and lactic acid, which is formed in meat during post-mortem maturation. Increased acidity of the medium is achieved by adding glyukonodeltalaktona, ascorbic acid and its derivatives.
Binding of water in meat and fat emulsification are the main problems encountered in the production of sausages and meat loaves. In addition to the main components - fat and water to form heat-resistant emulsion requires an emulsifier. One of the main emulsifier is animal protein and especially vodosolerastvorimaya fraction of muscle protein. Salt-soluble protein fraction of the liver is also used as an emulsifier.
The book gives patent on the use of smoking the drug, which makes sausages, intense flavor, aroma and color when applied to the products.
An important issue is to keep the color of the inherent sausages. In this regard, the influence on the color of the different color additives (dry pigment salty blood, be-tannin, etc.).
Tenderness, flavor and color are parameters that determine the suitability of meat products for consumption. The basis of most methods to assess tenderness is the definition of the force required to cut or compression of the sample. Tenderness sausages affect occurring in it physical, physico-chemical and biochemical processes (post mortem maturation, Ambassador and maturation of meat, crushing, processing various enzyme preparations). Softening of hard meat in the production of sausages is a complex problem. A number of processes that will ensure optimum tenderness of the meat. They are based on the mechanical action on the action of proteolytic enzymes.
In the production of sausages basic step is the preparation of an emulsion (meat). To stabilize its non-meat ingredients are often added, called binders, stabilizers, fillers, they are: skimmed milk powder, sodium caseinate, soy protein isolate, carbohydrate foods, corn syrup, flour, mustard flour, starch.