Dear colleagues,
I have been reading this forum through translation for a few days now and I am very happy with information I found already. Unfortunately, not everything is understandable through automatic translation and my only hope is to ask all the professional here to switch to English for a few minutes to help a fellow meat products enthusiast. I know that almost everybody in Germany speaks some level of English, so I hope it will not be too much trouble.
My question is regarding shelf stable glass jars with sausages. My ultimate goal is to get at least 3 month shelf life wiener, knacker, frankfurter and so on. By shelf stable I mean +21-+25C and with store lights on. As you can understand from these requirements, my interest is commercial application for these sausages.
I'm in sausage production business for 30 years, but never had any experience with long shelf life or storing sausages in a room temperature. Last few weeks influenced by Meica and other companies I am doing a research in this topic trying to bring similar product to people in my country (where most European products including sausages are prohibited).
I've tested different temperature settings, broth variants and sausage compositions, and already ruined a good amount of sausages to the bacteria, but with every try and new information I get closer to the goal.
Right now I am looking at two variants of preparation - tyndallization and sterilization. At the moment my tyndallization jars are 24 hours and counting in +37C to check if anything will sprout. I will be leaving them at these conditions for a week, checking every day. Tyndallization was done in 3 heating steps up to 85 degrees each time and 24 days apart. Between these heating jars were in +37 for spores to develop. I believe, these are correct measurements for tyndallization, but we will see in a week.
Parallel to tyndallization we are modifying autoclave to try sterilization, but we can not check temperature in the core of product as there is no quick way to modify it for that. We will be eyeballing it for now. Previous takes with sterilization were not successful as sausages exploded. Hopefully autoclave will help with that
My question for my fellow meat enthusiasts is to help me to see mistakes I am making and what information am I missing. Again the goal is regular sausages (german recipes with nitrites) in a transparent glass jar with water (also added nitrites) stable at room temperatures for 2,3,6 months.
I've been to Germany dozens of times in my lifetime and was always fascinated with products like Meica's jarred sausages. I guess it is doable.
Hope to hear from all of you soon! cheers!
p.s. if for some reason you do not feel comfortable writing in English, please feel free to respond in German. Struggling with translations are better that not to have an answer.
I have been reading this forum through translation for a few days now and I am very happy with information I found already. Unfortunately, not everything is understandable through automatic translation and my only hope is to ask all the professional here to switch to English for a few minutes to help a fellow meat products enthusiast. I know that almost everybody in Germany speaks some level of English, so I hope it will not be too much trouble.
My question is regarding shelf stable glass jars with sausages. My ultimate goal is to get at least 3 month shelf life wiener, knacker, frankfurter and so on. By shelf stable I mean +21-+25C and with store lights on. As you can understand from these requirements, my interest is commercial application for these sausages.
I'm in sausage production business for 30 years, but never had any experience with long shelf life or storing sausages in a room temperature. Last few weeks influenced by Meica and other companies I am doing a research in this topic trying to bring similar product to people in my country (where most European products including sausages are prohibited).
I've tested different temperature settings, broth variants and sausage compositions, and already ruined a good amount of sausages to the bacteria, but with every try and new information I get closer to the goal.
Right now I am looking at two variants of preparation - tyndallization and sterilization. At the moment my tyndallization jars are 24 hours and counting in +37C to check if anything will sprout. I will be leaving them at these conditions for a week, checking every day. Tyndallization was done in 3 heating steps up to 85 degrees each time and 24 days apart. Between these heating jars were in +37 for spores to develop. I believe, these are correct measurements for tyndallization, but we will see in a week.
Parallel to tyndallization we are modifying autoclave to try sterilization, but we can not check temperature in the core of product as there is no quick way to modify it for that. We will be eyeballing it for now. Previous takes with sterilization were not successful as sausages exploded. Hopefully autoclave will help with that
My question for my fellow meat enthusiasts is to help me to see mistakes I am making and what information am I missing. Again the goal is regular sausages (german recipes with nitrites) in a transparent glass jar with water (also added nitrites) stable at room temperatures for 2,3,6 months.
I've been to Germany dozens of times in my lifetime and was always fascinated with products like Meica's jarred sausages. I guess it is doable.
Hope to hear from all of you soon! cheers!
p.s. if for some reason you do not feel comfortable writing in English, please feel free to respond in German. Struggling with translations are better that not to have an answer.
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