What Are Two Physical Properties Of Summer Sausage?

Summer sausage is a popular cured meat that is enjoyed by many around the world. It is made from a combination of lean beef, pork, and pork fat, and is seasoned with a variety of spices and additives.

But have you ever wondered about the physical properties of this delicious sausage?

In this article, we will explore two important physical properties of summer sausage that make it unique and delicious.

So sit back, grab a snack, and let’s dive into the world of summer sausage!

What Are Two Physical Properties Of Summer Sausage?

The first physical property of summer sausage is its particle size. The particles of meat and fat in the finished product have a diameter of around 3-4 mm. This small size allows for a more uniform texture and flavor throughout the sausage.

The second physical property of summer sausage is its fat content. The fat content of the product is around 30%, which contributes to its rich and savory taste. This high fat content also helps to keep the sausage moist and tender.

Texture: The Key Physical Property Of Summer Sausage

Texture is a crucial physical property of summer sausage that can greatly impact the overall eating experience. The texture of summer sausage is affected by various factors such as fermentation, endpoint cooking temperatures, and high pressure processing (HPP) hold times.

Studies have shown that as the endpoint temperature of summer sausage increases, its texture becomes harder. This is due to the denaturation of proteins in the meat, which results in a firmer texture. Conversely, as the endpoint temperature decreases, the sausage becomes softer and more tender.

Furthermore, HPP can also affect the texture of summer sausage. The use of HPP at high pressure and longer hold times can increase the springiness and gumminess of the sausage. However, these changes may not be noticeable to consumers during sensory analysis.

Color: A Visual Indicator Of Quality In Summer Sausage

While color can be a helpful indicator in determining if your summer sausage is cooked, it should not be relied upon as the sole indicator of quality. This is because the color of the sausage can change depending on a variety of factors, such as the degree of fermentation, endpoint cooking temperatures, and high pressure processing (HPP) hold times.

When summer sausage is fully cooked, it will have a light brown color, or even a reddish color for sausage links. However, if you notice that the color of your sausage looks off from what you remember when you cooked it, this may be an indication that the sausage has gone bad. Additionally, if you notice any hints of green or black spots or anything that appears to be growing on the sausage, this is also a clear visual sign that your sausage has gone bad and should not be consumed.

Another important visual inspection piece when evaluating the quality of your summer sausage is related to its texture. If you notice that the meat looks slimy or slippery, this is a sign that it has gone bad and should be thrown away. Sausage that has gone bad may also get too hard, which will not be enjoyable to eat.