Save Sausage
Lose the sausage, we started back in the 70s, when the Soviet Union became irregular with meat. Then, in the State Standards have introduced some concessions. In particular, the minced meat was allowed to add up to 2% starch or flour. Then, milk and eggs replaced powder forms of these ingredients. By the end of the 70's began experimenting with soy. Then came 'Mechanically separated meat' (MDM) – puree substance of pressed bones, cartilage and meat residues. And yet – 'protein stabilizer 'of milled pork skin. Without them, soy starch sausage meat lost its flavor.
By the way, soybean producers are required to indicate on the label as a vegetable protein, and about MDM and protein stabilizer, as a rule, simply write: 'Meat'. At the turn of the 70's and 80's has entered into use the phrase 'a dog's delight. " So wits dubbed low-grade sausage, made from offal. A better name for such a sausage you can imagine – in Europe MDM only allowed to use in the manufacture of cat and dog food. It is noteworthy that before the revolution 'happy dog' called a cheap sausage, which is sold in Moscow in Khitrovka. Often, to prolong of the product, its fried.
In order to extend the life of the current sausage, it added preservatives. However, surrogate sausage is already well kept. 'The history of sausage the last 40 years – a history of science and technology progress, as they say in Soviet times – says Vladimir Timchenko, chief technologist slaughterhouse 'Outskirts'.
San Jose Time