FOOD PRODUCT HAVING FLAVOR-ACTIVE SUBSTANCE MADE FROM RAW MATERIALS OF ANIMAL ORIGIN OR FROM EXTRACTS OF SAME

Abstract

The invention relates to a food, especially a meat product, containing a specific taste-active substance, to the use of raw materials of meat, or of extracts of such raw materials of meat, as taste-active substance, and to a method for producing a food containing a taste-active substance, especially a meat product containing taste carriers. Here, the invention relates to those foods, especially meat products, selected from the group consisting of meat preparation, uncooked sausage, scalded sausage, cooked sausage, cooked cured article, uncooked cured article, aspic and jellied meat, which contain (i) at least partially fermented meat, or (ii) an extract of at least partially fermented meat, as taste-active substance in the food.

Claims

1. A food, comprising (i) at least partially fermented meat, or (ii) an extract of at least partially fermented meat, as taste-active substance in the food, wherein (i) the at least partially fermented meat or (ii) the extract of the at least partially meat of animal origin can have reached the other constituents of the food only by addition to the food, wherein the at least partial fermentation is carried out under at least partially aerobic conditions.

2. The food as claimed in claim 1, wherein the fermentation can be or is carried out by means of a microorganism selected from the group consisting of Enterococcus sp., Kocuria sp., Micrococcus sp., Streptomyces sp., Tetragenococcus sp., Candida sp., Citeromyces sp., Cryptococcus sp. (noninfectious), Cystofilobasidium sp., Debaryomyces sp., Galactomyces sp., Geotrichum sp., Hanseniaspora sp., Hansenula sp., Hypopichia sp., Issatchenkia sp., Kluyveromyces sp., Metschnikowia sp., Pichia sp., Rhodosporidium sp., Rhodotorula sp., Saccharomyces sp., Sporobolomyces sp., Sterigmatomyces sp., Torulaspora sp., Trichosporon sp., Torulopsis sp., Yarrowia sp., Acremonium sp., Actinomucor sp., Amylomyces rouxii, Aspergillus sp., Aureobasidium pullulans (Pullularia pullulans), Cystofilobasidium infirmominiatum, Eurotium rubrum, Guehomyces pullulans, Monascus sp., Mucor sp., Neurospora intermedia, Neurospora sitophila, Penicillium sp., Rhizopus sp., Talaromyces sp., Thamnidium sp., Terfezia sp. and Tuber sp.

3. The food as claimed in claim 1, wherein the food is a meat product comprising dry matter of fermented meat, based on the dry matter of the entire meat product, of 0.01% by weight to 15.00% by weight, if the meat product is a finely minced product, or 15.01% by weight to 80.00% by weight, if the meat product is a finely minced product containing coarse inset and the inset substantially consists of fermented meat, or 80.01% by weight to 99.9% by weight, if the meat product is a cooked cured-meat product.

4. The meat product as claimed in claim 3, wherein the nonfermented meat is 50% by weight of the meat, based on the total proportion of meat in the meat product, and originates from at least one animal species and the fermented meat originates from another species.

5. The meat product as claimed in claim 3, wherein the meat used originates from at least one species selected from the group consisting of pig, cattle, turkey, chicken, sheep, especially lamb, ostrich, caribou, moose, deer, rabbit and hare.

6. (canceled)

7. A method for producing a food, comprising the steps of: a) providing a food, especially a meat product, or the ingredients of a food, especially of a meat product, especially selected from the group consisting of meat preparation, uncooked sausage, scalded sausage, cooked sausage, cooked cured article, uncooked cured article, aspic and jellied meat. b) producing and/or providing (i) at least partially fermented fermented meat, or (ii) an extract, a solution or a suspension of at least partially fermented meat, wherein the meat is or was fermented under at least partially aerobic conditions, and under conditions at which the relative air humidity of the ambient atmosphere is below the associated a.sub.w value for the meat to be fermented, and the fermentation takes or took place under addition of a starter culture, c) if the ingredients of a food were provided in step a), producing the food and d)i) admixing the food with (i) the at least partially fermented fermented meat, or (ii) the extract, the solution or the suspension of at least partially fermented meat, or d)ii) if the ingredients of a food were provided in step a), mixing (i) the at least partially fermented meat, or (ii) the extract, the solution or the suspension of at least partially fermented meat, with the ingredients of the food before step c), with the result that a food as claimed in claim 1 is formed.

8. The method as claimed in claim 7, wherein minced fermented meat is used in step d).

9. The method as claimed in claim 7, wherein an aqueous, ethanolic or oily extract or an aqueous suspension of fermented meat is used in step d).

10. The method as claimed in claim 7, wherein the extract, the solution or the suspension of the at least partially fermented meat is injected in step d)i).

11. The method as claimed in claim 7, wherein the starter culture comprises a microorganism selected from the group consisting of Enterococcus sp., Kocuria sp., Micrococcus sp., Streptomyces sp., Tetragenococcus sp., Candida sp., Citeromyces sp., Cryptococcus sp. (noninfectious), Cystofilobasidium sp., Debaryomyces sp., Galactomyces sp., Geotrichum sp., Hanseniaspora sp., Hansenula sp., Hypopichia sp., Issatchenkia sp., Kluyveromyces sp., Metschnikowia sp., Pichia sp., Rhodosporidium sp., Rhodotorula sp., Saccharomyces sp., Sporobolomyces sp Sterigmatomyces sp., Torulaspora sp., Trichosporon sp., Torulopsis sp., Yarrowia sp., Acremonium sp., Actinomucor sp., Amylomyces rouxii, Aspergillus sp., Aureobasidium pullulans (Pullularia pullulans), Cystofilobasidium infirmominiatum, Eurotium rubrum, Guehomyces pullulans, Monascus sp., Mucor sp., Neurospora intermedia, Neurospora sitophila, Penicillium sp., Rhizopus sp., Talaromyces sp., Thamnidium sp., Terfezia sp. and Tuber sp.

12. The food as claimed in claim 1, wherein the food is a meat product.

13. The food as claimed in claim 1, wherein the food is a meat product selected from the group consisting of meat preparation, uncooked sausage, scalded sausage, cooked sausage, cooked cured article, uncooked cured article, aspic and jellied meat.

14. The food as claimed in claim 1, wherein (i) the at least partially fermented meat or (ii) the extract of the at least partially meat of animal origin is distributed across the entire cross-section of the food.

Description

EXAMPLES

Example 1

Production of Fermented Meat (Lachschinken Containing Edible Mold):

[0157] The basis of the production of Lachsschinken is the provision of raw articles, such as back-muscle meat, spices, auxiliaries and process materials as per the product specifications and ingredients list.

[0158] First, the curing brine for the production process is mixed on the basis of the ingredients list. Thereafter, the product is wet-cured for four hours under addition of the brine in the curing container. At 10-minute intervals, the back-muscle meats are automatically restacked in the container by a plunger. After the curing process is completed, the back-muscle meats are taken out of the brine and neatly stacked into a tub. The back-muscle meats reside in the tub for approx. 1-1.5 weeks for after-curing. After-curing involves an equalization of the salt concentration from the edge zones to the core and it additionally serves for intensification of flavor. Moreover, excess brine can already be given off.

[0159] Following after-curing, the back-muscle meats are removed from the tubs and restacked into latticed racks intended therefor. In the following maturation and drying process, the racks pass through different climatic conditions in climatic chambers. The respective conditions and residence times in the chambers are typical of maturation of uncooked cured articles. After approx. 7-8 hours in the climatic chambers, the back-muscle meats are subjected to generous singular spraying (provision of mold as per the ingredients list) with the edible mold culture (maturation cultures) Geotrichum candidum and Penicillium nalgiovensis. The mold cultures are mixed beforehand in a container according to the ingredients list. Spraying is carried out by using an atomizer which generates a fine mist which lies around the product. The mold cultures can develop in the further maturation process in the climatic chambers and form a white surface coating.

TABLE-US-00001 Smoke Air addition/ Core Time Temperature humidity Surrounding Fresh air other temperature Day Step Process [h] [ C.] [%] air [%] [min. 20%] remark [target: C.] 1st 1 C approx. 48 50 100 Until 36 C. 4 is reached in the core 1st 2 C 24 24 96 25 Spraying with edible mold 2nd 2 C 24 24 96 25 3rd 3 C 24 24 88 35 4th 4 C 24 22 82 35 5th 5 C 24 20 78 60 6th 6 C 99 18 75 60 C = climate (no automatic fresh air/surrounding air)

[0160] After the end of the maturation process, the back-muscle meats are placed into cold storage from the climatic chambers for further drying for 1-1.5 weeks. After the maturation process in the climatic chambers, the drying loss is 28-29% (starting weight: weight after after-curing). Once the total drying loss is 31% (starting weight: weight after after-curing), the product is finished as per specification and is made available to the packaging department.

Example 2

[0161] Production of a Scalded Sausage/Lyoner with Addition of Fermented Meat

Meat Recipe:

[0162]

TABLE-US-00002 Quantity Raw material Classification *) (%) Pork SII (LS 1.122) 35 Pork belly SV (LS 1.123) 20 Pork jowls SVI (LS 1.123) 10 Fatback SVIII (LS 1.212) 15 Fill material/ice 20 Total 100 *) Classification according to the Leitstze fr Fleisch und Fleischerzeugnisse (Guidelines for meat and meat products)

Addition Agents:

[0163]

TABLE-US-00003 Quantity Addition agents (ingredient or additives) (%) Nitrite curing salt (0.5% NO2) (NCS) 1.60 Sodium diphosphate (E 450) 0.30 Sodium ascorbate (E 301) 0.05 Fermented meat, minced (from Example 1.) 2.50 NCS = nitrite curing salt

Production:

[0164] Scalded sausage according to the total sausage-meat method (final temperature of cutter 12 C.).

[0165] Mince the prefermented meat in a meat cutter at 5000 blade revolutions per min for 5 minutes (bowl speed: 16 revolutions per min)

[0166] Grind the well-cooled meat and fatty material together through a 3 mm perforated disk and add them to a meat cutter.

[0167] This is followed by adding the nitrite curing salt and the phosphate and ascorbate. Thereafter, cutting is carried out for about 5 rounds at a slow blade speed (1000 rpm). Sausage-meat temperature approx. 5 C.

[0168] The fill material is then added, the sausage-meat temperature thereby dropping to approx. 0 C.

[0169] Thereafter, the sausage meat is cut until it has reached a sausage-meat temperature of approx. 4 C. The preminced and fermented meat from Example 1 is now added.

[0170] The sausage meat is then cut to completion under vacuum to a sausage-meat temperature of approx. 12 C.

[0171] Filling into polyamide casings, diameter 90 mm.

[0172] Cooking program: [0173] 1 hour at 50 C. chamber temperature [0174] 78 C. chamber temperature to 71 C. core temperature [0175] showering at approx. 10 C. water temperature and subsequent cooling in a cold store at approx. 4 C.

Example 3

[0176] Production of Cooked Cured Articles (Reconstituted Ham) with Addition of 3% Fermented Meat

Meat Material:

[0177] 100 kg of pork SI (guideline 1.121), pork top round and pork bottom round.

Brine Composition Calculated for 13% Infusion

[0178]

TABLE-US-00004 Quantity Quantity (% in the (kg of brine product) additive) Water 5.000 Ice 2.236 Nitrite curing salt (0.5% NaNO2) 1.60 1.808 Sodium diphosphate (E 450) and 0.15 0.170 sodium triphosphate (E 451) Sodium ascorbate (E 301) 0.05 5.5 Dextrose 0.30 0.390 Total 13.000

Mincing and Production of the Infusion Brine:

[0179] The fermented meat from Example 1 is preminced in a meat cutter at 5000 blade revolutions per min for 5 minutes.

[0180] This is followed by brine production using a rotor-stator disperser from Kotthoff. Here, the cold water is initially charged, followed by the addition of the diphosphate/triphosphate, the ascorbate and the dextrose. After these components are completely dissolved, the NCS is then added. After the NCS is dissolved, the prior minced fermented meat is added. After these components are uniformly distributed, the ice is added. The brine is then dispersed until the ice is completely dissolved (brine temperature approx. 2 C.).

[0181] Thereafter, the brine produced is then moved across a colloid mill in order to achieve very fine mincing.

Production of the Reconstituted Ham:

[0182] The pork top round and pork bottom round are thoroughly removed of fat and sinews.

[0183] Thereafter, they are ground with the aid of a meat grinder to approx. 20-30 mm in size.

[0184] The ground meat is then added together with the appropriate quantity of the previously produced infusion brine to a tumbler (from Vakona, one-armed stirring tumbler, model ESK 125 STL).

[0185] The tumbling times are 5 hours in continuous operation at 10 rounds per minute and 1 C. tumbling temperature.

[0186] After tumbling, the mass is filled into polyamide casings and placed into a cooking apparatus.

[0187] Cooking program: Cooked for 1 hour at 50 C. chamber temperature and then heated at 78 C. chamber temperature up to 71 C. core temperature.

[0188] The cooking process is followed by a 10-minute cooling of the reconstituted ham under cold water. Further cooling is carried out in a cold store at approx. 4 C.

Example 4

Sensory Assessment of Test Specimens by an Expert Panel

[0189] Test specimens were produced as described below and subjected to a sensory assessment by an expert panel: [0190] I.) Production of cooked cured articles (reconstituted ham) with addition of 3% and 1.5% prefermented meat [0191] II.) Production of a scalded sausage/Lyoner containing mold-covered Lachsschinken portions, from Kemper [0192] III.) Addition of mold-covered Lachsschinken (fermented meat, whole back-muscle meats) on top on the basis of a meat recipe

[0193] NCS means nitrite curing salt hereinbelow.

Task:

[0194] It is important here that the taste profiles are described as accurately as possible without making a ranking according to popularity. The goal here is to make it clear that the method can achieve taste profiles in cooked meat products that would not be possible without use of the method. For the sensory analysis, 4 different products were produced in each case for reconstituted ham and scalded sausage at the DIL (German institute for food technology). The tests and recipes are listed below. The sample designation is yellow, red, blue and green and is assigned to the recipes.

Example 4.1

[0195] I.) Production of Cooked Cured Articles (Reconstituted Ham) with Addition of 3% and 1.5% Fermented Meat

Meat Material:

[0196] 10 kg of pork SI (guideline 1.121), pork top round (meat provided by Kemper).

TABLE-US-00005 Test 1: Brine composition calculated for 10% Infusion, yellow Quantity Quantity (% in the (kg of brine product) additive) Water 580.00 Ice 200.00 Nitrite curing salt (0.5% NaNO2) 1.80 198.00 Sodium diphosphate (E 450) 0.15 16.50 Sodium ascorbate (E 301) 0.05 5.5 Total 1000.00

TABLE-US-00006 Test 2: Brine composition calculated for 10% infusion - Kemper test, red Quantity Quantity (% in the (kg of brine product) additive) Water 500.00 Ice 175.50 Nitrite curing salt (0.5% NaNO2) 1.85 203.50 TKPP, liquid (E 450) - Kemper sample 0.38 41.80 Sodium ascorbate (E 301) 0.04 4.4 Dextrose 0.68 74.80 Total 1000.00

TABLE-US-00007 Test 3: Brine composition calculated for 10% infusion + 1.5% fermented meat, blue Quantity Quantity (% in the (kg of brine product) additive) Water 580.00 Ice 200.00 Nitrite curing salt (0.5% NaNO.sub.2) 1.60 198.00 Sodium diphosphate (E 450) 0.15 16.50 Sodium ascorbate (E 301) 0.05 5.5 Fermented meat (minced, see below) 1.50 165.00 Total 1165.00

TABLE-US-00008 Test 4: Brine composition calculated for 10% infusion + 3.0% fermented meat, green Quantity Quantity (% in the (kg of brine product) additive) Water 580.00 Ice 200.00 Nitrite curing salt (0.5% NaNO.sub.2) 1.60 198.00 Sodium diphosphate (E 450) 0.15 16.50 Sodium ascorbate (E 301) 0.05 5.5 Fermented meat (minced, see below) 3.00 330.00 Total 1330.00

Mincing and Production of the Infusion Brine:

[0197] The fermented meat is preminced in a meat cutter at 5000 blade revolutions per min for 5 minutes.

[0198] This is followed by brine production using a rotor-stator disperser from Kotthoff. Here, the cold water is initially charged, followed by the addition of the diphosphate/triphosphate, the ascorbate and the dextrose. After these components are completely dissolved, the NCS is then added. After the NCS is dissolved, the prior minced prefermented meat is added. After these components are uniformly distributed, the ice is added. The brine is then dispersed until the ice is completely dissolved (brine temperature approx. 2 C.).

[0199] Thereafter, the brine produced is then moved across a colloid mill in order to achieve very fine mincing.

Example 4.2

[0200] II.) Production of a Scalded Sausage/Lyoner Containing Fermented Meat (Mold-Covered Lachsschinken) Portions, from Kemper

Inset Material:

[0201] Mold-covered Lachsschinken (whole pieces) were provided by Kemper

Meat Recipe:

[0202]

TABLE-US-00009 Quantity Quantity Raw material Classification *.sup.) (%) (kg) Pork SII-SIII 35 3.5 Pork belly SV 20 2 Pork jowls SVI 10 1 Fatback SVIII 15 1.5 Fill material/ice 20 2 Total 100 10 *.sup.) Classification according to the Leitstze fr Fleisch und Fleischerzeugnisse (Guidelines for meat and meat products)

Addition Agents:

[0203]

TABLE-US-00010 Quantity Quantity Product Test (%) (g/10 kg) NCS (0.5% NO2) 1 1.80 180 2 1.80 180 3 1.67 167 4 1.75 175 Sodium diphosphate 0.30 30 T1, T3, T4 Ascorbate 0.05 5 T2 Lyoner spice from Kemper 0.71 71 including ascorbate

Example 4.3

III) Addition of Mold-Covered Lachsschinken Containing Fermented Meat (Whole Back-Muscle Meats) on Top on the Basis of a Meat Recipe:

[0204]

TABLE-US-00011 Quantity on Quantity top to 10 kg (%) (kg) 1 yellow Without additive 2 red Without additive 3 blue Mold-covered Lachsschinken 2.5 0.25 4 green Mold-covered Lachsschinken 1 0.10

Production:

[0205] Mold-covered Lachsschinken portions were minced in a ratio of 50:50 (end cuts and cold cuts) in a cutter at 5000 blade revolutions per min for 3 minutes.

[0206] Production of the scalded sausage according to the all-in method (final temperature of cutter 12 C.)

[0207] Addition of the precut Lachsschinken portions at a sausage-meat temperature of approx. 4 C.

[0208] Filling into sterile castings, diameter 90 mm (plunger filler).

Cooking Program:

[0209] 1 hour at 50 C. chamber temperature [0210] 78 C. chamber temperature to 71 C. core temperature

Example 4.4

IV.) Description of the Method for the Taste and Consistency Profiles

Example 4.4.1. Cooked Ham

[0211] The present quality test is a sensory assessment (sensory test) for scalded and cooked articles, especially cooked ham. The samples are tested neutrally by a group of testers (panel), i.e., without knowledge of the production conditions, seasoning, etc. A panel leader directs the proper and appropriate testing within the panel group. The established product properties and the results from the testers are to be respectively documented in test documents. This test was explicitly developed for the cooked ham product group. The product was assessed according to taste and consistency properties specified beforehand (Annex 1). The group result of the defined test represents an individual taste and consistency profile for the product examined.

Method: Simple Descriptive Test

[0212] A panel performs a sensory assessment and provides a simple description of the product. The individual results from all test participants are pooled to give a group result (feature profile). The goal of the descriptive test is the neutral description of sensory product properties and product impressions. The test method is based on the Simple Descriptive Test, which is defined as DIN standard 10964 and is contained under paragraph 64 in the LFGB (L 00.90-6).

Goal

[0213] The products are described by individual attributes. The goal of the test is to describe an exact sensory profile of the products. In particular, the testers describe a profile using qualitative properties defining the value of the product. The feature profiles are divided into appearance/color, odor, taste and texture, defined according to sensory perception.

Use

[0214] This method is used inter alia in profile description, in product development and optimization, and when comparing multiple products.

Procedure

[0215] To create a qualitative feature profile (e.g., appearance/color, odor, taste or texture), it is first necessary to collect descriptive terms. Thereafter, the lists of terms must be structured, this involving combining similar terms and eliminating hedonic attributes (popularity terms). The final number of property descriptions should not exceed a maximum of 12 terms per test feature. After the number of terms has been appropriately reduced, what follows in the second step in the context of individual testing is the description of the products on the basis of the feature properties developed (lists of terms). The test persons employed here must have a comprehensive basic sensory knowledge and be capable of appropriately describing the product properties registered.

[0216] The minimum number of testers is generally guided by the goal of the test plan; however, it is generally six persons in order to obtain an interpretable result. The specimens were tested at the DIL (German institute for food technology) by a trained panel consisting of 12 persons. The sensory tests concerned taste and consistency only.

Example 4.4.2. Scalded Sausage

[0217] The present quality test is a sensory assessment (sensory test) for scalded sausage that is scalded and cooked. The test is carried out analogously as described under 4.4.1. The samples are tested neutrally by a group of testers (panel), i.e., without knowledge of the production conditions, seasoning, etc. A panel leader directs the proper and appropriate testing within the panel group. The established product properties and the results from the testers are to be respectively documented in test documents.

Example 4.5. Sensory Analysis Results

Example 4.5.1. Cooked Ham

Taste and Consistency Profiles:

Sample Yellow

[0218] In the test, the panel perceived a mild salty and sour taste. The cooked ham had very slight seasoning. The inherent meat taste was distinctly perceived. There was no foreign taste present. Furthermore, the sample had a characteristic firmness with a slightly dry consistency. In conclusion, the panel perceived unpronounced seasoning with expression of typical consistency.

Sample Red

[0219] In the test, the panel perceived a mild salty and sour taste. The cooked ham had slight seasoning. A fresh inherent meat taste was distinctly perceived. There was no foreign taste present. Furthermore, the sample had a characteristic firmness with a slightly dry consistency. In conclusion, the panel perceived slightly pronounced seasoning with expression of typical consistency.

Sample Blue

[0220] In the test, the panel perceived a mild salty and sour taste. The cooked ham had slight to well-balanced seasoning. An inherent meat taste was perceived. Signs of a foreign taste were present, but it could not be defined. Furthermore, the sample had a characteristic firmness with a slightly dry consistency. In conclusion, the panel perceived slight to well-balanced seasoning with expression of typical consistency. Furthermore, an atypical taste which could not be exactly described was perceived in the cooked ham sample. Moreover, the sample had nutty, yeasty and cheesy taste notes.

Sample Green

[0221] In the test, the panel perceived a mild salty and sour taste. The cooked ham had strong intense seasoning. An inherent meat taste was distinctly perceived. Signs of a foreign taste were present, but it could not be defined. Furthermore, the sample had a soft meat structure with a slightly watery consistency. In conclusion, the panel perceived strong intense seasoning with expression of soft consistency. Furthermore, an atypical taste which could not be exactly described was perceived in the cooked ham sample. Moreover, the sample had slight nutty, yeasty and cheesy taste notes.

Table 1A and 1B: For the Sensory Analysis Profiles

[0222]

TABLE-US-00012 A. Taste profile Feature properties Expression Salty Mild or strong Sour Mild or strong Seasoning Seasoning weak to strong, or just right (well-balanced) Meat flavor Present, yes or no Fresh Present, yes or no Old taste Present, yes or no Bitter Present, yes or no Metallic Present, yes or no

TABLE-US-00013 B. Consistency profile Feature properties Expression Firmness (biting behavior) Soft or firm Chewing behavior in oral cavity Characteristic or too dry Chewing behavior in oral cavity Characteristic or tough

Example 4.5.2. Scalded Sausage

Taste and Consistency Profile

Sample Yellow

[0223] In the test, the panel perceived a mild salty taste. The scalded sausage had very slight seasoning. The inherent meat taste was very slightly pronounced. Furthermore, there was no foreign taste present. Furthermore, the sample had a characteristic firmness with a characteristic consistency. In conclusion, the panel perceived bland and unpronounced seasoning (low-taste) with expression of typical consistency.

Sample Red

[0224] In the test, the panel perceived a salty taste. The scalded sausage had strong seasoning. The inherent meat taste was very slightly pronounced. Furthermore, there was a foreign taste present. Furthermore, the sample had a characteristic firmness with a characteristic consistency. In conclusion, the panel perceived intense and highly pronounced seasoning with expression of typical consistency. The perceived foreign taste might have been caused by the seasoning.

Sample Blue

[0225] In the test, the panel perceived a salty taste. The scalded sausage had strong intense seasoning. An inherent meat taste was perceived. There was a tendency for some testers to perceive nutty and yeasty taste notes and also a distinctly cheesy note. A foreign taste was present, but it could not be defined. It was described as atypical for a scalded sausage. Furthermore, the sample had a soft meat structure with a slightly watery consistency. In conclusion, the panel perceived strong intense seasoning with expression of soft consistency. Furthermore, an atypical taste which could not be exactly described was perceived in the scalded sausage sample. Moreover, the sample had nutty, yeasty and cheesy taste notes.

Sample Green

[0226] In the test, the panel perceived a mild salty taste. The scalded sausage had weak to well-balanced seasoning. An inherent meat taste was perceived. There was a tendency for some testers to perceive slight nutty, yeasty and cheesy taste notes. A slight foreign taste was present, but it could not be defined. Furthermore, the sample had a firm meat structure with a slightly watery consistency. In conclusion, the panel perceived weak to well-balanced seasoning with expression of characteristic consistency. Furthermore, an atypical taste which could not be exactly described was perceived in the scalded sausage sample. Moreover, the sample had slight nutty, yeasty and cheesy taste notes.