FRANKFURTER-TYPE SAUSAGE QUALITY - INFLUE NCE OF MIXTURE TEMPERATURE,KNIFE REVOLUTIONS AND CUTTER PROCESSING TIME

Experts in the various firms often have very different opinions about the optimum final temperature of the sausage mixture or the optimum te mperature pattern for this mixture. The temperatures suggested vary fr om about 8 to 16-degrees-C or more. We also often hear mentioned an em ulsifying point or range which a frankfurter-type sausage mixture shou ld reach or pass through if a good sausage is to be produced. The auth or reports on the influence of the sausage mixture temperature, the nu mber of knife revolutions or cutter bowl revolutions per minute, also expressed as knife speed or bowl speed, and the cutter processing time on the quality of frankfurter-type sausage. It was found that the tem perature or final temperature of the sausage mixture within the ranges tested has not nearly such a great influence on the quality of a fran kfurter-type sausage as the number of knife or bowl revolutions per mi nute and the cutter processing time.