Sausage

Sausage

Sausage links in a factory

A food product of ground meat, fillers and spices, often encased in a natural intestine or cellulosic or collagen skin to form a cylindrical casing, but also sold in bulk and as patties.

Sausage meat is commonly made from pork, beef, or poultry, but may come from fish or other animals. Most are cured with salts, smoked or fermented to increase shelf life and follow traditional recipes. The viscosity is very high but depends greatly on the degree to which the meat is ground or minced and the percentage of fats and other liquids which form the emulsion. Minimizing shear is important because it can affect the quality of the emulsion so. The pH varies with the type of sausage, but it rarely a concern for pumping, however salt can be corrosive to some materials. Use of low-shear, easily cleanable hygienic positive displacement pumps is critical to handle the viscosity, maintain hygiene and prevent contamination. Pumps that can be configured vertically with suction side hopper mount often preferred.

Viking in the Process

Viking hygienic pumps are used to transfer ground meats from the grinding operations to the blending tank where salts, fillers and spices are added, then transferring the finished sausage meat to sausage casing filling machines or to other packaging. They are also used in the manufacture of cellulosic sausage casings, pumping the material from storage to spinnerettes.

    Applications

    • Ground or Minced sausage meat
    • Cellulosic casing material

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