17. Cooked Sausages

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Eero Puolanne

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch17

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Puolanne, E. (2010) Cooked Sausages, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch17

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. Department of Food Technology, Viikki EE, P.O. Box 66, 00014 Helsinki, Finland

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897



  • cooked sausages;
  • ready-to-eat food - that can be eaten cold or heated;
  • Frankfurters - typically made of beef and pork;
  • vacuum-packaged cooked sausages;
  • breakfast sausage - not cured or smoked;
  • liver Sausage – Liverwurst, anglicization of German Leberwurst;
  • unit operations in preparation of cooked sausage;
  • sausage preparation starting in carcass cutting line, meat assortments purchased from market;
  • main determinant of structure in sausages - extent of comminution;
  • connective tissue proteins (collagens), denature when sausage is cooked


This chapter contains sections titled:

  • Introduction

  • Main Types of Products Worldwide

  • Processing Stages

  • Quality Aspects of the Finished Product

  • Safety Aspects

  • Recent and Future Trends

  • References