Causes of defects in sausages

Lack of consistency

• Excess fat and water, dough resting longer than 12 hours;
• Dough handled while still hot;
• Low pressure when embedding;
• Meat from fatigued or sick animals;
• Mass with very high initial contamination.

Darkening

• Lots of red meat in the dough;
• Lack of curing salt (white then dark mass);
• Very cold meat;
• The curing salt does not react;
• Contamination in the product.

Green coloring

• Use of contaminated and spoiled meat;
• Contaminated casing, green stains on the product only on the parts exposed to air is an excess of curing salt.

Discoloration/Paleness

• Excessive fat in the dough, little red meat;
• Very firm dough due to lack of moisture, too much chlorine in the water used to prepare the dough;
• Excessive acidity in the dough (with condiments, casings washed with vinegar or lemon).

luscious surface

• Contaminated casings;
• Excess water and fat in the formula;
• Use of fat with a low melting point;
• Cooking failure.