Liha töötlemine
cooked dried sausages, these include formu- Toldrá et al. (2007). Table 31.7 gives an
lation (water, fat, salt) and water loss during example for a product common in Germany.
Quality Assurance 555
Table 31.6. Examples for critical values for the manufacture of heat-processed sausages (modified
from Lücke and Troeger 2007; Lautenschläger and Troeger 2007; Fischer and Hilmes 2007)
Process step Critical values for
Brühwurst1 Kochwurst2
Selection of raw material (lean pH value between 5.6 and 6.2; temperature below 7°C
meat)
Selection of liver, blood, rinds Temperature below 2°C
and blood (if applicable)
annaabi.ee 
