b. Group 2. Group 2 consists of product in pieces, layers, or within containers,
the thickness of which exceeds 6 inches but not 27 inches, and product in containers
including barrels, kegs, and cartons having a thickness not exceeding 27 inches.
NOTE:
The product undergoing such refrigeration (quick-freeze), or the containers
thereof, will be so spaced while in the freezer to ensure a free circulation of
air between the pieces of meat, layers, blocks, boxes, and barrels so that the
temperature of the meat throughout will be promptly reduced to the required
temperature.
REQUIRED PERIOD FOR FREEZING
TEMPERATURE
DAYS
Group 1
Group 2
5 F
20
30
-10 F
10
20
-20 F
6
12
Table 6-1. Freezing pork products.
6-21. INGREDIENTS OF SAUSAGE
The principal ingredients of sausage are meat, curing agents, and spices. The
boned carcass or primal cuts of beef and pork, and by-products such as livers and
hearts, comprise the meat portion of sausage. Various spices, chiefly salt and pepper,
form the foundation on which sausage seasonings are built.
a. Binding Qualities of Meat. The binding qualities of meat are the factors that
enable the chopped or finely cut meat fibers to cling together and retain a certain
amount of moisture. These qualities are important in the processing of sausage
because they determine, to a large extent, the appearance and consistency of the
finished product. In general, meats with the best binding qualities, in order of their
preference are: hot bull meat (Armed Forces procurement does not permit the use of
hot meat in the manufacture of sausage), chilled bull meat, hot cow meat, chilled cow
meat, and fresh, lean pork trimmings. Specialty meats, such as lips, snouts, pork
stomachs, tripe, and pork skins have very little binding qualities. In addition to its
binding qualities, beef adds color and improves the texture of sausage by stabilizing the
fat globules. The principle contribution of pork to sausage is flavor. Pork also provides
juiciness and tenderness. The use of pork in excessive quantities produces a light color
in the finished product, and results in fat cookout or separation, and shortens the shelf
life.
MD0710
6-14