The quality of frankfurter-type sausages. Influence of sausage mixture temperature, knife revolutions and cutter processing time
1994
Brauer, H. (Van Hees und Gewuerzmuehlen GmbH, Walluf (Germany). Technikum)
Technicians often hold very different opinions about the optimum final temperature or optimum temperature pattern of the sausage mixture during frankfurter-type sausage manufacture. The figures vary from about 8 to 16 degrees C or more. In this connection one often hears about an emulsifying point or range which a frankfurter-type sausage mixture must reach or pass through if a good sausage is to be produced. The author discusses the influence of the sausage mixture temperature, the number of knife revolutions or cutter bowl revolutions per minute (knife and bowl speeds are also mentioned) and the cutter processing time on the quality of frankfurter-type sausages. In his own experiments he found that the sausage mixture temperature or final sausage mixture temperature, within the range tested, did not have nearly as great an influence on the quality of the sausages as did the cutter processing time or the number of knife and bowl revolutions per minute.
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