(6) Improper degree of shriveling. Some sausages, such as frankfurters,
are expected to be plump and their casings well filled. Shriveling in a plump-type
sausage is due to the use of a poor grade of meat, improper grinding, improper stuffing
operation, excessive smokehouse heat, and delay from the smokehouse to the cooking
vats, improper chilling, or age. All sausage, unless frozen, will shrink with age. For this
reason, it should be used as quickly as possible.
(7) Slime and mold. Slime results from a bacterial growth caused by
contamination of the product after it is cooked. When sausages are packed, they
should be dry-packed to prevent the development of this condition. Mold also is caused
by contamination of the product after cooking. Cooking temperatures are usually
sufficient to kill mold organisms and those bacteria responsible for the slimy condition.
External mold in dry-type sausage is to be expected and is not cause for rejection of the
product unless the casing is damaged. The mold must be removed by washing or
(8) Dirty casings. These may be found occasionally, and are the result of
sausage coming in contact with dirty equipment or being dropped on the floor.
b. Internal Defects.
(1) Dark internal color. This is caused by the use of poor meat ingredients
or the presence of blood clots or other darkening materials.
(2) Gray center. This condition is the result of improper tempering prior to
smoking, insufficient heat during processing, or improper curing.
(3) Green internal discoloration. This condition is the result of bacterial
contamination. Green rings are indicative of contamination after heat treatment, while
green cores usually indicate contamination prior to the heat treatment.
(4) Improper consistency. Improper grinding, chopping, or mixing may
result in this condition.
(5) Improper moisture content. This condition may be caused by the
addition of excessive moisture at time of chopping or improper processing methods.
Foreign materials. No foreign materials shall be present in the sausage.
Poor binding qualities. The casing contents must hold together well.
(8) Poor distribution of the ingredients. Poor mixing or improper stuffing
may result in an uneven distribution of the contents of the casing. Air pockets are
sometimes found in sausage. The sausage emulsion is relatively viscous and tends to
retain any entrapped air unless care is taken to prevent the accumulation of air or to
remove it by vacuumizing.