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A sausage is a food product that belongs to a whole group of sausages. Usually it is minced meat, usually meat, packed in an oblong casing. Sometimes sausages even contain several types of meat. The very word "sausage" has been known to the Slavs since the 12th century. This word most likely was born from the Türkic words, literally meaning "to press with the hand".

In general, sausage has been known to mankind since ancient times. This product is mentioned in Ancient Greece, Babylon, China. Depending on the cooking method, the following sausages are distinguished: boiled, boiled-smoked, semi-smoked, uncooked smoked and dry-cured. Food additives are used to protect the sausage from multiplying bacteria, to give them the best color and taste.

This, as well as the deteriorating average quality of the product along with the increased variety, has become the cause of a series of myths about sausage. As a result, they simply alienated many consumers from this delicious product.

There is no meat at all in the sausage. In fact, it is there, and there is not so little meat in the sausage. For example, there are usually no complaints about raw smoked sausages in this part. And the situation with boiled sausages is not too bad. After conducting several tests, experts found that cooked sausages and sausages are based on minced meat. It, in turn, is made from raw meat. Naturally, no one starts up expensive top-quality tenderloin for sausage production. But everything that is attributed to this product - bones, tendons, cartilage, is practically not found in boiled sausages in significant quantities (more than 1%). Yes, there is soy, the moisture-retaining ingredient carrageenan, and starchy ingredients. But their number does not exceed the same 1%. All samples also have some voids that inevitably arise when mixing minced meat. But this consistency only benefits sausages, making them more tender. In the end, this is not so bad for the consumer, because we buy meat products not by their volume, but by weight.

All sausages are made from soy. Indeed, soy is often used as a meat substitute. But this does not happen with cooked sausages. Dumplings and cutlets sometimes contain up to 80% of soybeans, while in boiled sausages this figure usually does not exceed 10%. But soy has never been seen in raw smoked sausages. Experts have carried out a number of tests of the popular "Children's" sausages. It turned out that the content of soybeans in them is 1.2 - 6%. Soy meat substitutes have a number of advantages, but also disadvantages should not be forgotten. They still have a specific taste, and the price is not so low. That is why manufacturers do not stop looking for cheaper meat substitutes. Today, on the labels of sausages, you can find truly exotic additives, in particular, bamboo fiber. True, this does not apply to "Children's" sausages. In this case, even wheat fiber looks preferable in sausage.

The whole sausage is solid starch. This statement is also a myth. The starch content of cooked sausages can be determined in a standard way. In the tests already mentioned, the amount of such a substitute did not exceed 6%. And in Children's sausages there is even less starch - no more than 1%. By checking the starch in sausages, the presence of lactose - milk sugar - is also checked. It is found in more or less amounts in all tested sausages for children or milk. But this is not surprising, because in the composition of each presented product the presence of milk or products based on it is declared.

All sausages are made on the basis of GMO products. This misconception is quite deep. So, there are few sausages in general that soy is found in significant quantities. In addition, it turns out to be not transgenic. For example, since 2009, sausages have been tested for GMO content in Ukraine. Since that time, none of the samples of cooked and raw smoked meat products have shown the presence of such harmful components. Manufacturers simply do not risk using GMOs in their products, because there are appropriate laboratories for product testing. Today, many countries generally refuse to use genetically modified soybeans, the market for food additives reacts to this quite quickly. As a result, almost all proposals for the sale of soy protein are supplied with explanations that it is not obtained from GMO products. As a result, fiber or other plant proteins, such as pea, are gaining popularity.

You can often find rat meat in sausage. Any consumer has heard a lot of scary tales about the remains of rats in sausage. They say that the very technological process of its production is not complete without gigantic rodents darting here and there. By their negligence, they fall into meat grinders, replenishing the composition of sausages. It is difficult to say unequivocally whether there are rats in production or not. But in sausages they are definitely absent. At least, experts came to this conclusion during many years of testing this product and identifying its composition. None of the rat ingredients were found among more than fifty samples of sausages and sausages. But the remains of rats in the study of the composition of sausages were immediately found. The experts would easily have seen the fur and remains of animal entrails.

Boiled sausage is generally inedible. It is now accepted that today's sausages are not what they used to be. And it is simply dangerous to eat them. In practice, the picture is not so dire. In the course of anonymous testing, a small number of sausages receive poor marks for taste. Among Children's sausages, the low rating may be associated with an excessively bright pink color. For this variety, pink or light pink minced meat should be present on the cut, evenly mixed. Gray spots and voids are not allowed. Most of the sausages produced today have an elastic consistency, and their taste and smell are quite typical for the boiled variety, taking into account also the aroma of spices. The taste of sausages is usually moderately salty, and foreign smells and tastes may indicate a violation of the production technology.

It is difficult to understand what is in the sausage, because the whole truth will not be written on the labels. During testing, remarks are often presented to the labels. But domestic producers are learning to design their products more and more competently. Although, as before, many sausages do not have "E codes" written for the food additives they contain. Although sometimes sausages contain sugar, the amount of carbohydrates in the nutritional value is not indicated. Manufacturers can "lose" the word sausage altogether, or indicate the composition in small print. Often the date of production is indicated by embossing on the clip, where it is inconvenient to look at it. But the most important point relates to the honesty of the manufacturer regarding the listing of the composition of his products. The next myth is connected with this.

With the help of scientific progress, any product can be decomposed into all its components. As much as we would not like some of the ingredients in food products, including sausages, it is simply impossible to distinguish technically. And in our country, even more so. Experts easily identify the main components - meat, starch, soy. But manufacturers of food additives do not stand still, coming up with more and more new ingredients. This takes into account not only the possibility of maximum substitution of meat in the product, but also minimization of their detection there. Don't be scared, it doesn't have to be scary and chemically dangerous. So, in no food product it is impossible to reliably determine the amount of fiber. But it is useful for the body, it is difficult to argue with that. But after all, the manufacturer can secretly replace meat with fiber, deceiving the consumer and making money at his expense.

Today in the world of sausages, another newfangled trend has appeared - the use of additives based on pork skin. They are called hydrolysates. Although the skin is considered to be a waste, the fact that this raw material is high in protein does not disappear. With a certain processing, it can be used, so the use of mascara will be as rational as possible. Throwing out the skins just like that is not only an unprofitable step, but also harmful to nature. Naturally, no skin is added to sausages in their natural form. This can affect the consistency of the product and its structure. But no one bothers to get a hydrolyzate from the skin. This powder binds water perfectly and can be used perfectly in the food industry. As a result, boiled sausages can contain up to 10% of this additive made from pork skins. Truly, technological progress cannot be stopped.

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