Home / Dairy / Select factors affecting the shelf life of ultraviolet sausage
What does sausage consist of? What components must it contain, based on current regulations? What else could there be in a truly high-quality sausage? How much should a quality sausage made from natural ingredients cost? What is the difference between cheap sausage and expensive one? What is hidden under the packaging and behind the marketing gimmicks of sausage manufacturers? Is it even possible to find really high-quality sausage in Russia today? Is it worth overpaying for the brand? How much can you trust the price of sausages?
One of the most popular among all types of sausages sold today in stores, markets and supermarkets is traditionally considered “Doctorskaya”.
According to GOST, one kilogram of such sausage must contain the following components: • 250 g of beef, • 700 g of pork, • 1 chicken egg, • 1 glass of milk, • 20 g of salt, • 3 g of sugar and cardamom.
Gradually, meat ingredients from this list began to disappear altogether or be replaced by others. They began to be replaced with soybeans, semolina, minced chicken, bones and cartilage (mechanically separated meat). Today, eggs are replaced with melange, fresh milk - with dry milk, that is, powdered milk. To prevent the consumer from noticing the substitution of natural ingredients, they began to add flavors, dyes, flavor enhancers, and other synthetic food additives to the raw materials. For example, sodium nitrite provides the traditional color to sausages, preservatives significantly extend shelf life, and food phosphates provide characteristic elasticity.
Despite the officially permitted use of food additives in the sausage manufacturing process, according to current regulations, there are restrictions regarding the use of such components. But do manufacturers comply with the norms enshrined in state standards? What other tricks do they use to get around restrictions and regulations?
To understand the discrepancy between the quality of sausages and the criteria stated on the packaging of the product, it is enough to compare the prices of meat, which should be the main ingredient, a component of any sausage, with the cost of sausages sold today in stores, markets, and supermarkets. In this case, it is necessary to add to the cost of meat the cost of additional ingredients used in the sausage production process, the costs of producers for electricity, and other resources necessary in the process of obtaining the final product. No less important factors determining prices for sausage products are personnel labor, rental of premises, cost of equipment used, and taxes. In most cases, the contribution of personnel work to the cost of sausages does not exceed seven percent of the purchase price. As a result of simple calculations, it becomes clear that a kilogram of sausage consisting of fresh meat cannot possibly cost 4 dollars.
Personnel working in sausage production are well aware that almost any sausage contains soy, preservatives, dyes, flavors, thickeners, and other food additives.
Doctors rightly call sausage a dangerous, but not lethal, product. Current regulations allow businesses to produce sausages that may not contain meat at all. To do this, it is enough to apply the “TU” marking to the products. Or the manufacturer can completely openly indicate that the sausage contains plant ingredients. Since very few people read in detail the composition of the purchased product, which is indicated on the back of the package in small print.
Boiled, smoked, dried... Today the market offers a wide range of sausages that can satisfy the needs of absolutely any consumer. But how to choose? And what can you buy without fear for your health, without regretting the money spent?
When purchasing sausage in a supermarket or market, you should definitely check the date of manufacture. Since all retail outlets practice “extending” expiration dates.
Therefore, the labeling on the packaging of sausage and any other product sold in a supermarket may not contain any important and truthful information.
“The product is valid until...”, “production date”, “use before...” and other important markings in modern realities often do not help the consumer at all to make the right choice.
The actual expiration date in most cases is indicated on the “tail” of the sausage. It is punched and pressed onto the product packaging. This happens in the same way as with the production date of the bread, indicated on the plastic clip located on the packaging. But such markings are cut off in advance from expired products. And the product acquires a “second” life.
Stale sausages can be distinguished by a characteristic whitish coating on their surface, which may externally resemble salt crystals or even mold. It is clearly not worth choosing a product that is often sold at a significant discount. Since it may contain salmonella, Proteus, staphylococcus, and other pathogenic microorganisms that cause severe food poisoning.
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Boiled, smoked, dried... Today the market offers a wide range of sausages that can satisfy the needs of absolutely any consumer. But how to choose? And what can you buy without fear for your health, without regretting the money spent?
Sausage is one of the most popular and widely available meat products. The fact that it must be stored in the refrigerator is known to everyone. However, the shelf life of the product and optimal storage conditions are not the same for different types of sausages.
This article will discuss the rules for storing boiled, uncooked and semi-smoked sausage, factors that affect the shelf life and conditions of storage, as well as signs that can identify the deterioration of the product.
- Factors affecting shelf life
- Shell type
- Type of sausage
- Expiration dates
- Boiled product (GOST R 52196-2011)
- Semi-smoked (state standard 31785-2012)
- Raw smoked (GOST R 55456-2013)
- How long can the product be stored in the refrigerator after opening?
- Is it possible to freeze at home?
- How to store a home product?
- Signs of corruption
- Return of expired goods
Smell
Most of the samples have an odor that is unusual for a benign product. It is likely that they lay on the shelves of the Karusel, OK, Myasnov and Perekrestok for too long. In addition, the last two test participants also had a grayish tint. Meanwhile, no matter who the minced meat producer is, it is the responsibility of the retail chain to create all the conditions for preserving the product throughout its entire shelf life.
Irina Arkatova, chief specialist of the expert center of the Union of Consumers, R.O.S.Control: High-quality fresh minced meat has a characteristic smell of meat; foreign odors are not acceptable. Depending on the ratio of meat ingredients - muscle and fat tissue, it has a pink or red color. If we are talking about minced meat without additional additives, the smell of pepper, garlic or other spices should alert you: stale meat can often be masked in this way. It is also worth paying attention to the liquid that is released from the minced meat; in fresh minced meat it is present in a small amount and pink in color, in a product that has been defrosted - in a larger quantity.
How to choose the right minced meat
- Minced meat should be pink
- Minced meat should not be chapped
- Minced meat should not be brownish - even if it is from veal, which itself is darker. Brown minced meat is “stuffed” with pathogenic bacteria. He ate it and ended up in the hospital - that's how buying such minced meat will end, poisoning.
- You can’t buy frozen minced meat.
- Do not buy minced meat in open pavilions under any circumstances.
- The minced meat should smell nice
At what degrees should whipped cream be stored?
Home / Meat, fish, poultry / At what degrees should whipped cream be stored?
Cakes and pastries with cream should be stored at a temperature of +2 to + 6 °C, and the shelf life depends on the ingredients from which they are made. At higher temperatures, their shelf life will be significantly reduced.
The least you can store at temperatures from +2 to + 6 °C are cakes and pastries with whipped cream and whipped sour cream; their shelf life is only 6 hours. If the cake or pastries contain custard, butter, curd cream or a mixture of these creams, then the shelf life of such products is 18 hours from the date of manufacture. Cakes and pastries with yoghurt filling, sweet cream cheese filling, candied fruits and poppy seeds have a shelf life of 36 hours, like the Potato cake. Products filled with fruits and berries, jelly, souffle or whipped protein filling can be stored for up to 72 hours, provided that there is no butter or other perishable cream on them. If there is cream, then the shelf life of such cakes or pastries is reduced to 18 hours, and if the cake is covered with whipped cream - to 6 hours.
Cakes and pastries with vegetable whipped cream can be stored for up to 5 days.
The shelf life of cakes and pastries may be somewhat longer if the cream contains preservatives. For example, a cake with butter cream containing sorbic acid can be stored for 36 hours at temperatures up to +20 degrees and as much as 120 hours in the refrigerator or in a pastry case. Dry cakes based on waffles and chocolate, sponge cakes and meringues can be stored at room temperature, but keep in mind that these products are preserved better in cool conditions. The shelf life and storage conditions are influenced by the degree of fat content of the chocolate used for glazing or filling: the richer the chocolate, the shorter the product can be stored with it. Cakes and pastries decorated with rich chocolate, even if they do not have a perishable filling, are best placed in a refrigerator or display case in hot weather, as the chocolate may melt and then the products will lose their attractive appearance.
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Cakes and pastries can be stored together with other confectionery products and desserts, but they should not be stored with meat products, cheeses, fish and other products, especially those with a strong odor.
Since cakes and pastries are often bought by their appetizing appearance, or they are purchased as a gift, often choosing the most beautiful products, the design of the display case is important. Retail equipment should emphasize and demonstrate as best as possible the external advantages of cakes and pastries, which is why display cases are often used for them, with all four walls made of glass, and which can be placed in the center of the trading floor - in such products cakes and pastries can be viewed from all sides. Compact tabletop display cases are also well suited for displaying pastries and small cakes.
Illuminating a display case with “cold” light can make cakes and pastries less attractive , so it is preferable to store them in a display case with pure white or yellowish lighting.
Since cakes and pastries are often bought by their appetizing appearance, or they are purchased as a gift, often choosing the most beautiful products, the design of the display case is important. Retail equipment should emphasize and demonstrate as best as possible the external advantages of cakes and pastries, which is why display cases are often used for them, with all four walls made of glass, and which can be placed in the center of the trading floor - in such products cakes and pastries can be viewed from all sides. Compact tabletop display cases are also well suited for displaying pastries and small cakes.
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30 Jun 2021 foodhranenie 4519
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How to store in the refrigerator
The length of time a product retains its freshness and taste depends on compliance with the rules of its selection and storage conditions. Pay attention to the following characteristics when purchasing:
- Color.
It should be bright (red or pink). The gray tint of the meat pulp indicates the initial stage of deterioration of the product. - Consistency.
The presence of hard pieces indicates the presence of cartilage in the mass. This will reduce the shelf life and taste of the dish. - Juice.
Should be bright red. If it is missing, then there is a high risk of bread crumbs and tendons in the product. Dark juice indicates that the product has lost its freshness. - Smell.
The spicy aroma of fresh meat indicates the good quality of the product. The presence of notes of herbs and spices indicates the seller’s desire to hide the time of its manufacture. A sour smell is a clear sign of spoilage.
To maintain the freshness of the refrigerated product, it is recommended not to open the original packaging. In this form, it will not lose its taste within 24 hours. The storage period for minced meat twisted directly in a store or catering outlet is reduced to 12 hours, so you will have to cook it on the day of purchase.
If the mass is in a plastic bag, then it is better to place it on the bottom shelf so that the flowing water does not fall on the food. You can leave the chopped meat or fish pulp in an enamel or glass container.
How does vacuum packaging for sausage affect shelf life?
Features of vacuum packaging
Others, on the contrary, choose this option, since vacuum packaging allows the sausage to be preserved for a long time. Today, vacuum packaging is used not only for sausages, but also for fish, meat, and even vegetables.
In this case, no preservatives are used; the products are simply placed in an airless environment. In it, almost all harmful microorganisms that lead to damage to the contents of the package do not have the opportunity to multiply and soon die. This method of storing food products has a lot of positive aspects, including:
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You can significantly extend the shelf life of sausages and other food products.
The organoleptic qualities of the food remain unchanged - the sausage is still tasty and aromatic.
During transportation and storage, as well as on the store shelf, the product does not become dirty or gather dust.
If the package is equipped with a zip fastener, after opening it is possible not to overload the contents, but leave them in the same container.
Vacuum packaging is a great convenience for consumers.
There are practically no negative aspects to this packaging option. It can only be noted that if the bag contains sliced sausage, the pieces may begin to stick together, as the product releases moisture. This does not in any way affect the quality.
What determines the expiration date?
Vacuum packaging is an excellent option to significantly increase the shelf life of sausage, as well as protect it from negative external influences. The shelf life of such a sausage is three or even five times longer than that of a similar product, but in regular containers. This parameter may be different even for one product. It is influenced by many factors:
How fresh the product fits in the bag.
The number of aerobic and anaerobic bacteria in the sausage during packaging.
Temperature during the procedure.
How quickly was the packaging carried out?
Sanitary and hygienic conditions - the better they are, the longer the sausage will be stored.
Therefore, when cutting food, it is necessary to use only clean knives, cutting boards and packaging devices. Storage conditions are also important - what will be the temperature in the room, will the packaged goods be exposed to sunlight, etc. Only high-quality vacuum bags should be used.
Purchasing sausage in vacuum packaging allows consumers to save money, primarily by extending the shelf life. This indicator must be indicated on the label. Therefore, you should review it carefully before purchasing. In addition, it is recommended to visually inspect the packaged sausage. This will help you buy a good quality product.
How long can you store?
This is an important question because it is necessary for preparing many dishes. Opinions differ, some claim that at the right temperature the shelf life is unlimited, others insist that the minced meat should be treated with caution. In fact, this product has a certain temperature and shelf life that cannot be violated.
Rules to take into account:
- Carefully inspect the minced meat you are about to buy. It should have a beautiful bright color and uniform consistency. There should be no blood streaks, visible cartilage or slippery surface. Compare it with the minced meat you make at home. It holds its shape well and does not spread on the plate. Pay attention to the smell. Do not trust the seller who will say that all minced meat has an unpleasant aroma. You should also be alert to the presence of other odors: onion, garlic or vinegar.
- Stick to fresh minced meat. It is much healthier than frozen.
- It is better to buy one type of minced meat than to purchase a mixture. This reduces shelf life.
- Minced meat without factory packaging can be produced in unsanitary conditions. In addition, minced meat quickly ventilates in the air, and you will never be able to determine the shelf life.
- It is recommended to use frozen minced meat immediately after defrosting. Leaving it in the refrigerator or on the table is prohibited.
- After adding salt, spices or other products to the minced meat, it should not be placed back in the refrigerator. This will affect the taste of the finished product. Either cook what you planned right away or initially add the ingredients before cooking. How long can I store minced meat and onions in the refrigerator? A few hours maximum.
- Is it possible to store minced meat in the refrigerator if it contains soy? Minced meat with added soy is not allowed to be stored in the refrigerator.
- The best minced meat comes from the freshest meat. A long stay in the cold does not have the best effect on the product.
