TERMINOLOGY Here's some terminology to help you understand and choose the right products for your specific needs. COOKED SAUSAGE Cooked sausage may be prepared from one or more kinds of animal species and seasoned with any type of spice. Finished products shall contain no more than 30% fat. Water may be added to facilitate mixing, but the sausage shall contain no more than 10% added water. ITALIAN SAUSAGE Italian sausage must consist of at least 85% meat with a total fat content of not more than 35% in the finished product. “Italian” products are seasoned with pepper and either fennel, anise or a combination of both. Up to 3% water may be added to facilitate mixing. BREAKFAST SAUSAGE & PORK SAUSAGE Both breakfast sausages and pork sausages permit a total fat content of no more than 50% in the finished product. Spices to achieve a typical pork sausage flavor may contain any combination of black and red pepper, sage and/or thyme. Water may be added to facilitate mixing, but no more than 3%. INDIVIDUALLY QUICK FROZEN (IQF) Individually Quick Frozen technology, also known as IQF, uses liquid nitrogen to naturally freeze and rapidly cool proteins, locking in fresh flavors without the use of preservatives. This extends the shelf life, lends to easier prep and increases efficiencies while offering consistent quality and flavor.
Select definitions above based on USDA guidelines.
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