Cold meat products: knacks

The production of thin-cut sausages such as knacks and frankfurters is based on a relatively simple and ancient process, first documented in the early 16th century. Their manufacture relies on mastery of the mechanisms of hydration, coloring of the meat muscle, cold emulsification and physico-chemical and microbiological stabilization. To maximize these properties, unit operations need to be optimized and high-quality raw materials selected. The manufacturing process comprises two major stages: cold emulsification of the ingredients, essentially carried out in a cutter (hence the name "cuttering"), and steaming/cooking. The result of all these operations is an extremely fine, homogeneous blend.