Raw cured sausage production

Try a little piece of Tyrol. Live like the
Tyrolean!
DP • 24.11.2010
Foss Meat Conference Denmark 2013
Fat standardization in production of
raw cured sausages at HANDL
TRYOL with the FOSS ProFoss NIRinline system
- Short presentation of the company HANDL
TYROL
- Short description of production process
- Fat standardization before introducing ProFoss
- Principles of fat standardization with the
FOSS Meat Conference Denmark 2013
COMPANY HISTORY
1902: Foundation in the village of Pians
1990: the brand HANDL Tyrol was being created
1993: Christanell became a 100% subsidiary of
HANDL Tyrol
1997: The Service-centre in Schönwies was
founded
Supplier of discounters and retailers in over 30
countries
Employees: over 520
Turnover 2012: 117,6 Mio. Euro
THE ORIGINAL TYROLEAN HAM P.G.I.
More than just a protected geographical indication
– The 5 handmade traditional products
We make our Tyrolean Ham P.G.I. by
hand, just as Tyrolean farmers have done
for several centuries and as many still do
today, using traditional Tyrolean recipes
and techniques.
Gently smoked over beechwood and
dried in our Tyrolean mountain air, after
maturing for several months, it acquires its
unique flavour.
THE FARMER‘S ROASTED HAM
Honest taste
and quality without compromise.
The Tyrolean farmer's roast ham is a
unique Tyrolean cooked ham speciality,
which is made by hand according to a
traditional farm recipe. Briefly smoked over
beech wood, the roast develops its unique
aroma through gentle boiling and roasting.
For the lover of Tyrolean specialities:
A unique cooked ham that is second to none
subtle aromatic flavour
From selected pork cuts
dry salted by hand
no mechanical processes
no injection or addition of brine
no phosphate addition
hight weight loss compared to other cooked
hams
THE TYROLEAN RAW CURED SAUSAGES
A Tyrolean success story
- from the inventor of the smoked sausage
For more than a hundred years, Tyrolean raw
cured sausage has been a popular companion for
mountain hikers, the Tyrolean Marend and many
other occasions. At HANDL TYROL, we are not only
proud of having invented this very typical Tyrolean
sausage but are also proud of the fact that it is still
made according to an old house recipe.
The Tyrolean Kaminwurzerl
just right for a snack
The Tyrolean Mountain Sausage
the story begins more than a century ago, with the invention of
the Tyrolean house sausage
The Tyrolean Hunter‘s Sausage
typically Tyrolean square-edged uncooked sausage
The Tyrolean Witches Sausage
long and knobby Tyrolean Sausages
THE TYROLEAN RAW CURED SAUSAGES
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The Tyrolean Mountain sausage
The Tyrolean Kaminwurzerl
Sausage
The Tyrolean Zwergwurzerl
Sausage
The Tyrolean Witches
The Tyrolean Hunter‘s Sausage
FOSS MEAT CONFERNCE DENMARK
2013
Raw cured sausage production – overview
FOSS MEAT CONFERNCE DENMARK
2013
Raw cured sausage production – meat components
(lean/ fat)
FOSS MEAT CONFERNCE DENMARK
2013
Raw cured sausage production – grinding
FOSS MEAT CONFERENCE DENMARK
2013
Raw cured sausage production – mixing of components
FOSS MEAT CONFERENCE DENMARK
2013
Raw cured sausage production – filling in casings
FOSS MEAT CONFERENCE DENMARK
2013
Raw cured sausage production – cold smoking and air
drying
FOSS MEAT CONFERENCE DENMARK
2013
Importance of fat standardization for
raw cured sausage production.
- Minimization of batch differences (weight loss,
product weight)
- Uniform quality of finished product
- Accuracy of nutrional labelling (fat ± 15% of
declared value)
- Compliance with costumer specifications
- Tool for supplier assessment
FOSS MEAT CONFERENCE DENMARK
2013
NIR -spectrometry at HANDL TYROL
- 1995 Start with Infratec-system (off-line)
- 2005 FoodScan (off-line)
- 2012 ProFoss (with Process-Touch
software) (inline)
FOSS MEAT CONFERENCE DENMARK
2013
Off-line determination of fat content in sausage
fillings
FOSS MEAT CONFERENCE DENMARK
2013
Advantages of off-line NIR measurement
- No sample preparation necessary (except for
grinding)
- Results in very short time
- Very good accuracy (because of large calibration
sets)
- No specially trained personnel necessary
- All types of products possible (fresh meat,
finished product)
- Tool for reference measurements
Disadvantages of off-line NIR measurement
FOSS MEAT CONFERENCE DENMARK
2013
Raw cured sausage production with ProFoss
system
FOSS MEAT CONFERENCE DENMARK
2013
Inline fat measurement with ProFoss system
FOSS MEAT CONFERENCE DENMARK
2013
ProFoss at the belt system before mixing
FOSS MEAT CONFERENCE DENMARK
2013
Process-Touch terminal: fat content in a grinder
batch
FOSS MEAT CONFERENCE DENMARK
2013
Fat content of individual recipe components in
one batch:
FOSS MEAT CONFERENCE DENMARK
2013
Target value:
22,0%
Mean value:
22,2%
Standard deviation: 1,0%
301 batches
FOSS MEAT CONFERENCE DENMARK
2013
Control determinations with Foodscan-system
FOSS MEAT CONFERENCE DENMARK
2013
Advantages of inline NIR measurements
- Very high number of individual measurements
- Dynamic standardization of fat content is
possible
- Very uniform fat content in the mixture: ± 1.5%
of target fat value
- Less cost-intensive and space-consuming than
X-Ray-systems.
- Separate determination of fat content of
individual recipe components during the
production process is possible
- All data can be processed via a SAP-interface
FOSS MEEAT CONFERENCE DENMARK
2013
Supplier assessment SAP (1)
FOSS MEAT CONFERENCE DENMARK
2013
Supplier assessment SAP (2)
FOSS MEAT CONFERENCE DENMARK
2013
Supplier assessment (3) Feedback to supplier