Questions for Discussion

Appears in

Published 2014

Explain how salt helps preserve meats.
Nitrites and nitrites are both used to cure meats. Explain how their use differs. Against which food-borne disease are they important in protecting cured foods?
Explain why smoked meats are cured before smoking.
Describe the basic differences between fresh, cured, and smoked sausages.
What are the four basic kinds of ingredients in sausage meat? List ways this basic formula can be changed to create different types of sausages.
Why should sausage meat be kept cold when it is being ground and processed?
Describe the procedure for preparing natural sausage casings for stuffing.

Become a Premium Member to access this page

Already a member?

Monthly plan

Annual plan

The licensor does not allow printing of this title