sausagemaker wrote:Dougal
Rusk does not bind fat
Wohoki wrote:Commercially, I believe, a sausage has to be at least 60% pig meat before it can be sold as "pork", otherwise it has to be just "sausage".
The �meat� content amounts for reserved descriptions have changed, e.g. under the old regulations a pork sausage had to contain at least 65% meat. The new rules, using the new �meat� definition, require 42% meat for the name �pork sausage� to be used.
sausagemaker wrote:... this is the main area that I work in.
... One further thing worth a mention is that the 42% etc refers to lean meat only you cannot count any attached fat or skin.
This is rather like saying when you buy a ready to roast chicken it's 100% meat is it it not? ... according to the new rules as we cannot count the bones, skin or fat attached so therefore the chicken is more likely to be 47% meat - strange but true
...
Which I interpret as meaning that Belly Pork, fatty as you like, is "100% meat".�Meat� is now only skeletal muscle with the naturally adherant or included fat and connective tissue.
Ingredients such as the heart, tongue, head muscles, carpus muscles, tarsus, tail or any mechanically recovered meat, do not count towards the �meat� content.
If they are used, they must be declared separately, e.g. pork fat.
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