Sausage

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Since environmental exposure is a major source of Listeria monocytogenes contamination on fully cooked ready-to-eat products, cook-in-the-bag processing has become very important. By not exposing the product to the environment between cooking and packaging, the chance of Lm contamination is eliminated, which reduces the need for some of the antimicrobial agents and the post-packaging pasteurization process to eliminate Lm on ready-to-eat meat products.

The National Provisioner surveys sausage processors on a variety of topics linked to sausage R&D and operations.

Isernio’s Sausage Co. has always been more of a leader than a follower. While other companies experiment with trendy flavor profiles and inclusions, the company has favored classic varieties and proven formulations.

From its initial announcement 10 months ago, the merger of Pierre Foods, Advance Food Co. and Advance Brands was touted as a perfect fit — a unification of “wonderfully complementary” companies under one corporate umbrella.

The term “time-tested” may not properly describe the processes of grinding and stuffing meat, simply because it may not infer enough distance in time. To be certain, grinding protein is an art and skill that dates forever, and stuffing of meat into casings is just as longstanding a tradition as far as protein-processing goes.

Jimmy Dean® is expanding its Jimmy D’s breakfasts to include the new Pancake Griddlers.

Sausage may have the dollar menu at McDonald’s to thank for its resilience last year. Savvy breakfast eaters could find sausage biscuits, burritos and McMuffins at their local drive-throughs, and other fast-food and quick-serve restaurants (QSR) — including a surprising rebound from pizza restaurants — offered more low-priced options.

When manufacturing sausage products we essentially do four things; comminute meat (comminute is a fancy word for reduction in particle size i.e. grinding, flaking, dicing or chopping), season the product, manipulate proteins and shape the product. How we perform these four activities produces the wide variety of sausage products available.

There is no doubt that Chicago still is very much a meat-processing town, as dozens of companies make their home in the Windy City. Those processors carry on a tradition

Anyone who makes jokes about sausages being of questionable origin hasn’t looked at a grocery store or restaurant lately. There’s no mystery meat to be found in in the current generation of sausages.