THE QUALITY OF FRANKFURTER-TYPE SAUSAGES - INFLUENCE OF SAUSAGE MIXTURE TEMPERATURE, KNIFE REVOLUTIONS AND CUTTER PROCESSING TIME

Technicians often hold very different opinions about the optimum final temperature or optimum temperature pattern of the sausage mixture dur ing 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 m ust reach or pass through if a good sausage is to be produced. The aut hor discusses the influence of the sausage mixture temperature, the nu mber 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 f ound that the sausage mixture temperature or final sausage mixture tem perature, within the range tested, did not have nearly as great an inf luence on the quality of the sausages as did the cutter processing tim e or the number of knife and bowl revolutions per minute.