Yeast in sausage
Apparently people (esp the British) use rusk in making fresh sausage rather than breadcrumbs because it's a "yeastless bread". The yeast is meant to be bad for the sausage. However:
- When I make bread, I cook it to an internal temp of at least 190F. Doesn't that kill all the yeast?
- Adding (alcoholic) cider, wine etc to sausages seems common. Doesn't that have yeast in it too?
Is yeast actually detrimental to a sausage in any way?
Best Answer
None of those things have significant amounts of live or sporulated yeast. All flour-based baked goods are cooked to a temperature that will kill yeast; wine and cider are filtered and have preservatives added. Moreover, bread yeast is essentially inactive at refrigerator temperature.
Biscuit rusk is quicker and more efficient to make than bread rusk, and is more economical as a filler because it absorbs more water. Yeast is not a factor in the quality or longevity of fresh sausages.
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Quick Answer about "Yeast in sausage"
Yeasts are usually found in high numbers in dry-cured products, especially fermented sausages; even they are not added in methods of production. These high levels suggested that this micro-organism may play an important role in the maturation process (Andrade, Córdoba, Casado, Córdoba, & Rodríguez, 2010).Why do we ferment sausage?
Fermented sausage, or dry sausage, is a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules.Do sausages ferment?
Fermented sausages are cured using the same principles as other cures \u2013 sugar is fermented by bacteria in an anaerobic environment to produce acid, which lowers pH of the sausage to at least 5.3, but more typically between 4.6 and 5.0.Are fermented sausages healthy?
Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic ...Is there yeast in salami?
A total of 108 distinctive yeast strains were isolated and identified during the processing of the salami. Initially, the number of yeasts remained below 103cfu g\u22121but their numbers increased after the 12thday of maturation, reaching a maximum of 2\xb70\xd7105cfu g\u22121at day 20.Gordon's Guide To Sausages
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