Fermented sausage
Product development is a risky business; many products never yield profit, but it is also ne-cessary for a company’s survival in a competitive business where the costumers change their requests constantly. Consumer-led product development is developed from the wish to fill the consumer’s needs and e...
| Autor principal: | |
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| Formato: | Second cycle, A2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2011
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| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/2269/ |
| _version_ | 1855570410625564672 |
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| author | Mogren, Nina |
| author_browse | Mogren, Nina |
| author_facet | Mogren, Nina |
| author_sort | Mogren, Nina |
| collection | Epsilon Archive for Student Projects |
| description | Product development is a risky business; many products never yield profit, but it is also ne-cessary for a company’s survival in a competitive business where the costumers change their requests constantly. Consumer-led product development is developed from the wish to fill the consumer’s needs and expectations and thereby be more likely to succeed. Lindell’s Gårdsslakteri AB is a local slaughter and meat processor in Västergötland. They wish to ex-pand their meat product assortment with a new product that fits into their otherwise traditional and quality oriented supply. A market survey led into the idea of developing a fermented sausage. The manufacturing of fermented sausage is complex with many parameters to consider producing a tasteful, visually attractive and safe sausage. Typical for all fermented sausages are the combination of lactic acid, salting and drying. A "medvurst" is a type of fast fermented sausage that is produced and ready to be sold within a few days. The manufacturing process started with the mixing of pork and beef meat with seasonings, starter culture and curing salt. When a paste was formed frozen pork fat was mixed in. After filling into semipermeable casings the sausage was left for tempering. The fermentation started in the smoke chamber followed by smoking and heat treatment to 47°C. The sausage was then left in the chilling room to mature for 2 days. After two test trials the desired sausage was created. Following was the labeling and part of a risk analysis concerning EHEC. After the end of the project Lindell´s continued with the risk analysis, durability tests and launching. The resulting product is a locally produced "medvurst". Consumer’s interest in extrinsic factors has created a whole new market with many new possibilities for product development. Meat product in-gredients have gained an extra interest from the consumers in the last couple of years, espe-cially the additives. Lindell´s like many other companies are getting more questions and phone calls about this and a deepened knowledge is desired to be able to fill the consumer needs. |
| format | Second cycle, A2E |
| id | RepoSLU2269 |
| institution | Swedish University of Agricultural Sciences |
| language | swe Inglés |
| publishDate | 2011 |
| publishDateSort | 2011 |
| record_format | eprints |
| spelling | RepoSLU22692025-12-06T01:36:03Z https://stud.epsilon.slu.se/2269/ Fermented sausage Mogren, Nina Food science and technology Food processing and preservation Food additives Product development is a risky business; many products never yield profit, but it is also ne-cessary for a company’s survival in a competitive business where the costumers change their requests constantly. Consumer-led product development is developed from the wish to fill the consumer’s needs and expectations and thereby be more likely to succeed. Lindell’s Gårdsslakteri AB is a local slaughter and meat processor in Västergötland. They wish to ex-pand their meat product assortment with a new product that fits into their otherwise traditional and quality oriented supply. A market survey led into the idea of developing a fermented sausage. The manufacturing of fermented sausage is complex with many parameters to consider producing a tasteful, visually attractive and safe sausage. Typical for all fermented sausages are the combination of lactic acid, salting and drying. A "medvurst" is a type of fast fermented sausage that is produced and ready to be sold within a few days. The manufacturing process started with the mixing of pork and beef meat with seasonings, starter culture and curing salt. When a paste was formed frozen pork fat was mixed in. After filling into semipermeable casings the sausage was left for tempering. The fermentation started in the smoke chamber followed by smoking and heat treatment to 47°C. The sausage was then left in the chilling room to mature for 2 days. After two test trials the desired sausage was created. Following was the labeling and part of a risk analysis concerning EHEC. After the end of the project Lindell´s continued with the risk analysis, durability tests and launching. The resulting product is a locally produced "medvurst". Consumer’s interest in extrinsic factors has created a whole new market with many new possibilities for product development. Meat product in-gredients have gained an extra interest from the consumers in the last couple of years, espe-cially the additives. Lindell´s like many other companies are getting more questions and phone calls about this and a deepened knowledge is desired to be able to fill the consumer needs. 2011-02-13 Second cycle, A2E NonPeerReviewed application/pdf swe https://stud.epsilon.slu.se/2269/1/mogren_n_110214.pdf Mogren, Nina, 2011. Fermented sausage : product development at Lindell's Gårdsslakteri. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science <https://stud.epsilon.slu.se/view/divisions/OID-550.html> urn:nbn:se:slu:epsilon-8-965 eng |
| spellingShingle | Food science and technology Food processing and preservation Food additives Mogren, Nina Fermented sausage |
| title | Fermented sausage |
| title_full | Fermented sausage |
| title_fullStr | Fermented sausage |
| title_full_unstemmed | Fermented sausage |
| title_short | Fermented sausage |
| title_sort | fermented sausage |
| topic | Food science and technology Food processing and preservation Food additives |
| url | https://stud.epsilon.slu.se/2269/ https://stud.epsilon.slu.se/2269/ |