Meat Processing FAQ

In this blog, we will go over a few of Walton's frequently asked meat processing questions. For any questions, you might have that don't get answered in this post check out our Meatgistics Trouble Shooting Document for more issues and solutions. If you have a suggestion or comment let us know so we can make changes and additions to our FAQ document.In this blog, we will go over a few of Walton's frequently asked meat processing questions. For any questions, you might have that don't get answered in this post check out our Meatgistics Trouble Shooting Document for more issues and solutions. If you have a suggestion or comment let us know so we can make changes and additions to our FAQ document

In this blog, we will go over a few of Walton's frequently asked meat processing questions. For any questions, you might have that don't get answered in this post check out our Meatgistics Trouble Shooting Document for more issues and solutions. If you have a suggestion or comment let us know so we can make changes and additions to our FAQ document.

When making cured sausage using either a natural or collagen casing has your meat ever come out dry and crumbly? This could be one of a few reasons. Your fat could be out during smoking or cooking, you could have low-fat content, or your protein could be denatured. If you have fat out during smoking or cooking you need to achieve better protein extraction. If you have low-fat content you need to make sure you have a 70/30 lean-to-fat ratio. Lastly, if your protein is denatured and you used encapsulated citric acid make sure you do not rupture the encasulation or hold the product overnight after stuffing, it needs to go right into the smokehouse.  

When making summer sausage and using either a Fibrous or Inedible Collagen Casing you might have run into the issue of casings not stiking. This could be one of three reasons. Your casings were not prepared properly: fibrous casings must be soaked for 30 minutes in hot water before being used, and inedible collagen must soaked in a 15° C 15% salt solution for 15 minutes. You put the sausage in the cooler too quickly: summer sausage must be left out to air dry for at least an hour after they are taken out of the ice bath to allow them to dry, otherwise, moisture will build up. Not enough protein extraction: when mixing you need to achieve the proper level of protein extraction or the fat will render out and become stuck between the casing and the meat.

If you are not getting protein extraction when making any type of casing this is because of 1 of 3 reasons. Your meat has not been mixed enough, your proteins have been denatured or your meat is too warm. Mixing by hand will require a long time to achieve proper protein extraction. If you are using a mechanical mixer you will still have to mix for about 8 minutes. Something has happened to the proteins of your meat to denature them. It could be that they were exposed to an acidic environment or were previously exposed to too much heat, but once they have been denatured you will not be able to get protein extraction.

If your pork products are giving flat, acidic or sour flavor this could be because there is bacterial growth or poor quality pork was used. Some bacteria can leave no visual cues that they have been at work in your meat, and will only leave flavor indicators. If your meat smells sour before processing get rid of it. Use meat that is fresh. PSE (Pale Soft Exudative) is often sold at discount, though it can at times slip through the QA at even the best facilities. Your sausage is only going to be as good as the meat you work with. If you find yourself with PSE know that your end product will suffer.

If you have questions about how to make various meat products, or need help troubleshooting a process visit our Meatgistics site to ask questions and find answers to anything related to meat. Use the Meatgistics Community section to ask questions and get help, or visit the Meatgistics University section to learn about how to make different meat products and troubleshoot your process.