Sausage Manufacture : Principles and Practice

Defining and exploring emerging market trends, Sausage Manufacture: Principles and Practice is a concise guide to manufacturing high-quality.

The book summarizes the key stages in production from raw material procurement through chopping, filling, and cooking to storage and distribution.

Building on this foundation, it outlines good practice in safety and quality assurance and reviews new product development and novel products such as organic, vegetarian, and low fat sausages which have emerged to meet changing consumer requirements.

Written by an experienced industry professional, it is an authoritative reference to good practices for manufacturers.