and non emulsion which typically are coarser grinds. There are two methods for preparing the ingredients: emulsion prepared where the meat is finely chopped and the hydrophobic proteins react with fat, the opposite protein, and the hydrophilic will react with water to hold fat in the solution (bologna, Vienna sausages, hot dogs). Sausage manufacturing includes any type of meat that is chopped, seasoned and formed into a symmetrical shape – for example, bologna.

is used to make these which number at over 200 varieties. About 15% of all meat produced in the U.S. Processed meats (sausages) are the majority of what we call cold cuts. It is then cooked to coagulate the proteins which bind the chunks of meat together in its new shape. The meat becomes soft and pliable and is then shaped through the application of force using different molds or casings. Myosin is the major protein that is extracted. Typically they are produced by extracting the meat proteins (by adding salt and massaging or tumbling the meat which brings these 'sticky' proteins to the surface) or by adding non meat proteins. The substances that bind these together are non meat additives, meat emulsions and extracted myofibrillar proteins.

They are prepared from chunks or pieces of meat and are bonded together to form a single piece. Sectioned and formed meat products are restructured meat products – such as multi part turkey breasts or cooked hams. Typically these are the more expensive type of cold cuts. Whole cuts are exactly what they sound like – a section of meat or poultry that has been cooked, possibly flavored with salt, spices or sugars that is then sliced. Whole cuts of meats or poultry that are cooked and then sliced (for examples: roast beef, corned beef, turkey breast), sectioned and formed products and processed products. There are three types of cold cut meat and poultry products If you are unfamiliar with a type of deli meat, ask for a sample – sometimes the flavoring or texture might be a surprise (either good or bad) and in this category it is always wise to try a sample before you buy!ġ. Take a look the next time you are in the dairy department (where you can find these prepackaged and hanging on hooks) or in the ready to slice deli section, and you'll find scores of varieties including: beerwurst, bologna, pepper loaf, olive loaf, capocollo, chicken breast, chicken roll, corned beef, devon sausage, ham, head cheese (which isn't cheese at all, but made from the head parts of a hog which are cooked together with gelatin and spices), liverwurst, pastrami, prosciutto, roast beef, salami, pepperoni, summer sausage, turkey breast and turkey roll. You can buy them already sliced in vacuum packs, or have them sliced to order at a deli counter. Basically, they're just slices of sausages in one form or the other. How many types of cold cut meat and poultry product are there? What are the dangers of cold cuts? How much are you paying for water? how perishable are deli meats? Be sure to read the fine print.Ĭooked, sliced meats, also known as deli, lunch meats or cold cuts, are a boon to brown baggers looking for simple fillings for sandwiches, and easy-to-serve choices for parties and family gatherings.

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