1.
Sausage
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A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, with a skin around it. Typically, a sausage is formed in a traditionally made from intestine. Sausages that are sold uncooked are usually cooked in many ways, some sausages are cooked during processing and the casing may then be removed. Sausage making is a food preservation technique. Sausages may be preserved by curing, drying, smoking, or freezing, some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked, there is a huge range of national and regional varieties of sausages, which differ by their flavouring or spicing ingredients, the meat used in them and their manner of preparation. The word sausage was first used in English in the mid-15th century and this word came. from Old North French saussiche. The French word saussiche came. from Vulgar Latin *salsica sausage, from salsicus seasoned with salt, Sausage making is an outcome of efficient butchery. Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood and they would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked, early humans made the first sausages by stuffing roasted intestines into stomachs. The Greek poet Homer mentioned a kind of sausage in the Odyssey, Epicharmus wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the tribes occupying the larger part of Europe. The most famous sausage in ancient Italy was from Lucania and was called lucanica, during the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival. Early in the 10th century during the Byzantine Empire, Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning, traditionally, sausage casings were made of the cleaned intestines, or stomachs in the case of haggis and other traditional puddings. Today, however, natural casings are often replaced by collagen, cellulose, or even plastic casings, some forms of sausage, such as sliced sausage, are prepared without a casing. Additionally, luncheon meat and sausage meat are now available without casings in tin cans, a sausage consists of meat, cut into pieces or ground, and filled into a casing, with other ingredients. Ingredients may include a cheap starch filler such as breadcrumbs, seasoning and flavourings such as spices, the meat may be from any animal, but is often pork, beef, or veal. The lean meat-to-fat ratio is dependent upon the style and producer, speciality sausages with other ingredients such as apple and leek are also made
2.
Collagen
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Collagen /ˈkɒlədʒᵻn/ is the main structural protein in the extracellular space in the various connective tissues in animal bodies. As the main component of tissue, it is the most abundant protein in mammals. Depending upon the degree of mineralization, collagen tissues may be rigid, compliant, Collagen, in the form of elongated fibrils, is mostly found in fibrous tissues such as tendons, ligaments and skin. It is also abundant in corneas, cartilage, bones, blood vessels, the gut, intervertebral discs, in muscle tissue, it serves as a major component of the endomysium. Collagen constitutes one to two percent of muscle tissue, and accounts for 6% of the weight of strong, tendinous muscles, the fibroblast is the most common cell that creates collagen. Gelatin, which is used in food and industry, is collagen that has been irreversibly hydrolyzed, Collagen also has many medical uses in treating complications of the bones and skin. The name collagen comes from the Greek κόλλα, meaning glue and this refers to the compounds early use in the process of boiling the skin and sinews of horses and other animals to obtain glue. Collagen occurs in places throughout the body. Over 90% of the collagen in the body, however, is type I. So far,28 types of collagen have been identified and described, type IV, forms basal lamina, the epithelium-secreted layer of the basement membrane. Type V, cell surfaces, hair and placenta The collagenous cardiac skeleton which includes the four valve rings, is histologically, elastically and uniquely bound to cardiac muscle. The cardiac skeleton also includes the separating septa of the heart chambers – the interventricular septum, Collagen contribution to the measure of cardiac performance summarily represents a continuous torsional force opposed to the fluid mechanics of blood pressure emitted from the heart. With support from collagen, atrial fibrillation should never deteriorate to ventricular fibrillation, Collagen is layered in variable densities with cardiac muscle mass. The mass, distribution, age and density of collagen all contribute to the required to move blood back. Individual cardiac valvular leaflets are folded into shape by specialized collagen under variable pressure, gradual calcium deposition within collagen occurs as a natural function of aging. Pathology of the underpinning of the heart is understood within the category of connective tissue disease. Collagen has been used in cosmetic surgery, as a healing aid for burn patients for reconstruction of bone and a wide variety of dental, orthopedic. Both human and bovine collagen is used as dermal fillers for treatment of wrinkles
3.
Cellulose
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Cellulose is an organic compound with the formula n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β linked D-glucose units. Cellulose is an important structural component of the cell wall of green plants, many forms of algae. Some species of bacteria secrete it to form biofilms, Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a variety of derivative products such as cellophane. Conversion of cellulose from energy crops into biofuels such as ethanol is under investigation as an alternative fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton, some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In humans, cellulose acts as a bulking agent for feces and is often referred to as a dietary fiber. Cellulose was discovered in 1838 by the French chemist Anselme Payen, Cellulose was used to produce the first successful thermoplastic polymer, celluloid, by Hyatt Manufacturing Company in 1870. Production of rayon from cellulose began in the 1890s and cellophane was invented in 1912, hermann Staudinger determined the polymer structure of cellulose in 1920. The compound was first chemically synthesized in 1992, by Kobayashi, Cellulose has no taste, is odorless, is hydrophilic with the contact angle of 20–30 degrees, is insoluble in water and most organic solvents, is chiral and is biodegradable. It was shown to melt at 467 °C in 2016 and it can be broken down chemically into its glucose units by treating it with concentrated mineral acids at high temperature. Cellulose is derived from D-glucose units, which condense through β-glycosidic bonds and this linkage motif contrasts with that for α-glycosidic bonds present in starch and glycogen. This confers tensile strength in cell walls, where cellulose microfibrils are meshed into a polysaccharide matrix, compared to starch, cellulose is also much more crystalline. Whereas starch undergoes a crystalline to amorphous transition when heated beyond 60–70 °C in water, cellulose requires a temperature of 320 °C, several different crystalline structures of cellulose are known, corresponding to the location of hydrogen bonds between and within strands. Natural cellulose is cellulose I, with structures Iα and Iβ, Cellulose produced by bacteria and algae is enriched in Iα while cellulose of higher plants consists mainly of Iβ. Cellulose in regenerated cellulose fibers is cellulose II, the conversion of cellulose I to cellulose II is irreversible, suggesting that cellulose I is metastable and cellulose II is stable. With various chemical treatments it is possible to produce the structures cellulose III, many properties of cellulose depend on its chain length or degree of polymerization, the number of glucose units that make up one polymer molecule
4.
Plastic
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Plastic is a material consisting of any of a wide range of synthetic or semi-synthetic organic compounds that are malleable and can be molded into solid objects. Plastics are typically organic polymers of high mass, but they often contain other substances. They are usually synthetic, most commonly derived from petrochemicals, due to their relatively low cost, ease of manufacture, versatility, and imperviousness to water, plastics are used in an enormous and expanding range of products, from paper clips to spaceships. They have already displaced many traditional materials, such as wood, stone, horn and bone, leather, paper, metal, glass, and ceramic, in most of their former uses. In developed countries, about a third of plastic is used in packaging, other uses include automobiles, furniture, and toys. In the developing world, the ratios may be different - for example, the worlds first fully synthetic plastic was bakelite, invented in New York in 1907 by Leo Baekeland who coined the term plastics. Toward the end of the century, one approach to this problem was met with wide efforts toward recycling, the word plastic is derived from the Greek πλαστικός meaning capable of being shaped or molded, from πλαστός meaning molded. The common word plastic should not be confused with the technical adjective plastic, used for insulating parts in electrical fixtures, paper laminated products, thermally insulation foams. Problems include the probability of moldings naturally being dark colors, One of the most expensive commercial polymers. It forms the basis of artistic and commercial acrylic paints when suspended in water with the use of other agents, polytetrafluoroethylene – Heat-resistant, low-friction coatings, used in things like non-stick surfaces for frying pans, plumbers tape and water slides. It is more known as Teflon. Urea-formaldehyde – One of the aminoplasts and used as an alternative to phenolics. Used as an adhesive and electrical switch housings. Early plastics were bio-derived materials such as egg and blood proteins, in 1600 BC, Mesoamericans used natural rubber for balls, bands, and figurines. Treated cattle horns were used as windows for lanterns in the Middle Ages, materials that mimicked the properties of horns were developed by treating milk-proteins with lye. In the 1800s, as industrial chemistry developed during the Industrial Revolution, the development of plastics also accelerated with Charles Goodyears discovery of vulcanization to thermoset materials derived from natural rubber. Parkesine is considered the first man-made plastic, the plastic material was patented by Alexander Parkes, In Birmingham, UK in 1856. It was unveiled at the 1862 Great International Exhibition in London, parkesine won a bronze medal at the 1862 Worlds fair in London
5.
Submucosa
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The submucosa is a thin layer of tissue in various organs of the gastrointestinal, respiratory, and genitourinary tracts. It is the layer of dense connective tissue that supports the mucosa and joins it to the muscular layer. The submucosa is to a mucous membrane what the subserosa is to a serous membrane, blood vessels, lymphatic vessels, and nerves will run through here. Histologically, the wall of the alimentary canal shows four distinct layers, mucosa, submucosa, muscularis externa, identification of the submucosa plays an important role in diagnostic and therapeutic endoscopy, where special fibre-optic cameras are used to perform procedures on the gastrointestinal tract. Abnormalities of the submucosa, such as gastrointestinal stromal tumors, usually show integrity of the mucosal surface, the submucosa is also identified in endoscopic ultrasound to identify the depth of tumours and to identify other abnormalities. An injection of dye, saline, or epinephrine into the submucosa is imperative in the removal of certain polyps. Endoscopic mucosal resection involves removal of the layer, and in order to be done safely. Small intestinal submucosa is submucosal tissue in the intestines of vertebrates. SIS is harvested for transplanted structural material in clinical applications. Some uses under investigation include a scaffold for intervertebral disc regeneration, unlike other scaffold materials, the resorbable SIS extracellular matrix scaffold is replaced by well-organized host tissues, including differentiated skeletal muscle
6.
Gastrointestinal tract
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Gastrointestinal is an adjective meaning of or pertaining to the stomach and intestines. A tract is a collection of related anatomic structures or a series of connected body organs, the mouth, oesophagus, stomach, and intestines are part of the human alimentary canal. All bilaterians have a gastrointestinal tract, also called a gut or an alimentary canal and this is a tube that transfers food to the organs of digestion. In large bilaterians, the gastrointestinal tract generally also has an exit, some small bilaterians have no anus and dispose of solid wastes by other means. The gastrointestinal tract contains thousands of different bacteria in their gut flora, the human gastrointestinal tract consists of the esophagus, stomach, and intestines, and is divided into the upper and lower gastrointestinal tracts. In contrast, the digestive system comprises the gastrointestinal tract plus the accessory organs of digestion. The tract may also be divided into foregut, midgut, and hindgut, the whole human GI tract is about nine metres long at autopsy. The GI tract releases hormones from enzymes to help regulate the digestive process, the structure and function can be described both as gross anatomy and as microscopic anatomy or histology. The tract itself is divided into upper and lower tracts, the upper gastrointestinal tract consists of the buccal cavity, pharynx, esophagus, stomach, and duodenum. The exact demarcation between the upper and lower tracts is the muscle of the duodenum. Upon dissection, the duodenum may appear to be an organ, but it is divided into four segments based upon function, location. The four segments of the duodenum are as follows, bulb, descending, horizontal, the suspensory muscle attaches the superior border of the ascending duodenum to the diaphragm. The suspensory muscle is an important anatomical landmark which shows the division between the duodenum and the jejunum, the first and second parts of the small intestine. This is a muscle which is derived from the embryonic mesoderm. The lower gastrointestinal tract includes most of the intestine and all of the large intestine. In humans, the intestine is further subdivided into the duodenum, jejunum and ileum while the large intestine is subdivided into the cecum, colon, rectum. The small intestine begins at the duodenum, which receives food from the stomach and it is a tubular structure, usually between 6 and 7 m long. The area of the human, adult small intestinal mucosa is about 30 m2 and its main function is to absorb the products of digestion into the bloodstream
7.
Organic food
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Organic food is food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming in general features practices that strive to cycle resources, promote ecological balance, organizations regulating organic products may restrict the use of certain pesticides and fertilizers in farming. In general, organic foods are usually not processed using irradiation. In the context of regulations, organic food is produced in a way that complies with organic standards set by regional organizations, national governments. There is not sufficient evidence in literature to support claims that organic food is safer or healthier than conventionally grown food. Claims that organic food tastes better are generally not supported by evidence, the organic farming movement arose in the 1940s in response to the industrialization of agriculture. Their respective use affects humus content of soil and this is different from the scientific use of the term organic in chemistry, which refers to a class of molecules that contain carbon, especially those involved in the chemistry of life. Properly used in agricultural science context, organic refers to the methods grown and processed. Early consumers interested in food would look for non-chemically treated, non-use of unapproved pesticides. They mostly had to buy directly from growers, later, Know your farmer, know your food became the motto of a new initiative instituted by the USDA in September 2009. Personal definitions of what constituted organic were developed through experience, by talking to farmers, seeing farm conditions. Small farms grew vegetables using organic farming practices, with or without certification, small specialty health food stores and co-operatives were instrumental to bringing organic food to a wider audience. As demand for organic foods continued to increase, high volume sales through mass outlets such as supermarkets rapidly replaced the direct farmer connection, today, many large corporate farms have an organic division. However, for consumers, food production is not easily observable. Government regulations and third-party inspectors are looked to for assurance, Organic food production is a self-regulated industry with government oversight in some countries, distinct from private gardening. If livestock are involved, the livestock must be reared with regular access to pasture, processed organic food usually contains only organic ingredients. If non-organic ingredients are present, at least a certain percentage of the total plant. Pesticides are allowed as long as they are not synthetic, several groups have called for organic standards to prohibit nanotechnology on the basis of the precautionary principle in light of unknown risks of nanotechnology
8.
Food extrusion
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Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a plate or die with a design specific to the food. The machine which forces the mix through the die is an extruder, the extruder consists of a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die. Extrusion enables mass production of food via a continuous, efficient system that ensures uniformity of the final product, Food products manufactured using extrusion usually have a high starch content. In the extrusion process, raw materials are first ground to the particle size. The dry mix is passed through a pre-conditioner, in which ingredients are added depending on the target product. Steam is injected to start the process, and the preconditioned mix is then passed through an extruder. The extruder consists of a large, rotating screw tightly fitting within a stationary barrel, the extruders rotating screw forces the extrudate toward the die, through which it then passes. The amount of time the extrudate is in the extruder is the residence time, the extruded product usually puffs and changes texture as it is extruded because of the reduction of forces and release of moisture and heat. The extent to which it does so is known as the expansion ratio, the extrudate is cut to the desired length by blades at the output of the extruder, which rotate about the die openings at a specific speed. The product is cooled and dried, becoming rigid while maintaining porosity. The cooking process takes place within the extruder where the product produces its own friction, the process can induce both protein denaturation and starch gelatinization under some conditions. Many food extrusion processes involve a high temperature over a short time, important factors of the extrusion process are the composition of the extrudate, screw length and rotating speed, barrel temperature and moisture, die shape, and rotating speed of the blades. These are controlled based on the product to ensure uniformity of the output. Moisture is the most important of factors, and affects the mix viscosity. Increasing moisture will decrease viscosity, torque, and product temperature and this will also reduce the pressure at the die. Most extrusion processes for food processing maintain a level below 40%. High-moisture extrusion is known as wet extrusion, but it was not used much before the introduction of twin screw extruders, the most important rheological factor in the wet extrusion of high-starch extrudate is temperature
9.
Salami
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Salami is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork. Countries and regions across Europe make their own varieties of salami. The word salami in English comes from the form of the Italian salame. It is a singular or plural word in English for cured meats of a European style. In Romanian, Bulgarian, and Turkish, the word is salam, in Hungarian, it is szalámi, while Spanish, French, German, the name may be derived from the Latin words salsiccia and salumen. The word originates from the sale with a termination that in Italian indicates a collective noun. Thus, it meant all kinds of salted. The concept of fermentation—allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing—especially with meat, has been around for thousands of years and this is evident in the presence of various types of sausages found globally. In Europe, the countries that produce salami are France, Germany, Hungary, Italy, and Spain. Worldwide, there are different versions of sausage, each with its own cultural. Additionally, each sausage has its own type of seasonings and amount of salt, making each flavor and this wide array of fermented sausages, especially in terms of salami, shows its ubiquitous but exclusive nature. For example, due to immigration to North America, European settlers brought many traditions, similar types of sausages are found in the Middle East, where various meats like beef, lamb, and mutton are used, or in China, where lap cheong are usually pork. Likewise, in eastern Europe, Hungarian salami is quite popular, Hungarian salami is intensively smoked, and then its surface is inoculated with mold starters or spontaneous mold growth. A traditional salami, with its typical marbled appearance, is made from beef or pork, beef is usual in halal and kosher salami, which never include pork for religious reasons. Makers also use other meats, including venison and poultry, goose salami is traditional in parts of Northern Italy. Salami has also made from horse meat. Some recipes apply heat to about 40 °C to accelerate fermentation, higher temperatures stop the fermentation when the salami reaches the desired pH, but the product is not fully cooked. Makers often treat the casings with a mold culture
10.
Viscose
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Viscose is both a semi-synthetic fiber, formerly called viscose rayon, or rayon and a solution of cellulose xanthate. The latter is produced by treating dissolving pulp with aqueous sodium hydroxide, byproducts of the production process include sodium thiocarbonate, sodium carbonate, and sodium sulfide. Viscose rayon fiber is a soft fiber commonly used in dresses, linings, shirts, shorts, coats, jackets and it is also used in industrial yarns, upholstery and carpets, and in the casting of Cellophane. When Viscose is made, the cellulose is made of wood pulp, Viscose rayon is a fiber of regenerated cellulose, it is structurally similar to cotton but may be produced from a variety of plants such as soy, bamboo, and sugar cane. Cellulose is a polymer of β-D-glucose units with the empirical formula n. To prepare viscose, dissolving pulp is treated with sodium hydroxide to form alkali cellulose. The alkali cellulose is then treated with carbon disulfide to form sodium cellulose xanthate, N + nCS2 → n The higher the ratio of cellulose to combined sulfur, the lower the solubility of the cellulose xanthate. The xanthate is dissolved in aqueous sodium hydroxide and allowed to depolymerize to a desired extent, the rate of depolymerization depends on temperature and is affected by the presence of various inorganic and organic additives, such as metal oxides and hydroxides. Air also affects the process since oxygen causes depolymerization. Rayon fiber is produced from the solutions by treatment with a mineral acid. The thread made from the cellulose is washed to remove residual acid. The sulfur is removed by the addition of sodium sulfide solution. The use of viscose is declining, in part because of the costs of its production. Carbon disulphide is a neurotoxic to humans, instead, rayon may be manufactured using the Lyocell process, which uses N-Methylmorpholine N-oxide as the solvent and produces little waste product, making it relatively eco-friendly. French scientist and industrialist Hilaire de Chardonnet — who invented the first artificial textile fiber, British scientists Charles Frederick Cross and Edward John Bevan took out British patent no. 8,700, Improvements in Dissolving Cellulose and Allied Compounds in May,1892, in 1893 they formed the Viscose Syndicate to grant licences, and in 1896 formed the British Viscoid Co. Ltd. to exploit the process. Art silk Cellophane Rayon Sausage casings Synthetic velvet Viscose, archived from the original on 2008-06-25
11.
Hot dog
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A hot dog, or frankfurter, frank, or wiener, is a cooked sausage, traditionally grilled or steamed and served in a partially sliced bun as a sandwich. Typical garnishes include mustard, ketchup, onions, mayonnaise, relish, coleslaw, cheese, chili, olives, Hot dog variants include the corn dog and pig in a blanket. The hot dogs cultural traditions include the Nathans Hot Dog Eating Contest and this type of sausage was culturally imported from Germany and popularized in the United States, where it became a working-class street food sold at hot dog stands and carts. The hot dog became closely associated with baseball and American culture, Hot dog preparation and condiments vary regionally in the US. The word frankfurter comes from Frankfurt, Germany, where pork sausages similar to hot dogs originated, Wiener refers to Vienna, Austria, whose German name is Wien, home to a sausage made of a mixture of pork and beef. Nowadays, in German-speaking countries, except Austria, hot dog sausages are called Wiener or Wiener Würstchen, in Swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used. Around 1870, on Coney Island, German immigrant Charles Feltman began selling sausages in rolls, others are credited with first serving hot dogs on rolls. A Bavarian immigrant named Feuchtwanger allegedly pioneered the practice in the American midwest, losing money when customers did not return the gloves, Feuchtwangers wife suggested serving the food in a roll instead. The association between hot dogs and baseball began as early as 1893 with Chris von der Ahe, a German immigrant who owned not only the St. Louis Browns, but also an amusement park. He called them Dachshund sandwiches, but a New York Post cartoonist couldnt spell dachshund, so when he drew the cartoon, Handwerker undercut Feltmans by charging five cents for a hot dog when his former employer was charging ten. At an earlier time in regulation, when the hot dog was suspect. The term dog has used as a synonym for sausage since the 1800s, with one thought being that it came from accusations that sausage makers used dog meat. In the early 20th century, consumption of dog meat in Germany was common, the suspicion that sausages contained dog meat was occasionally justified. In addition, no copy of the cartoon has ever been found. Early uses of hot dog in reference to sausage appeared in the New Brunswick Daily Times, the New York World, less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry. Hot dogs often have high sodium, fat and nitrite content, changes in meat technology and dietary preferences have led manufacturers to use turkey, chicken, vegetarian meat substitutes, and to lower the salt content. If a manufacturer produces two types of hot dogs, wieners tend to contain pork and are blander, while franks tend to be all beef, Hot dogs are prepared commercially by mixing the ingredients in vats where rapidly moving blades grind and mix the ingredients in the same operation. This mixture is forced through tubes into casings for cooking, most hot dogs sold in the US are skinless as opposed to more expensive natural casing hot dogs
12.
Lamination
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A laminate is a permanently assembled object by heat, pressure, welding, or adhesives. There are different lamination processes, depending on the type of materials to be laminated, the materials used in laminates can be the same or different, depending on the processes and the object to be laminated. An example of the type of laminate using different materials would be the application of a layer of plastic film—the laminate—on either side of a sheet of glass—the laminated subject, vehicle windshields are commonly made by laminating a tough plastic film between two layers of glass. This is to prevent shards of glass detaching from the windshield in case it breaks, plywood is a common example of a laminate using the same material in each layer. Glued and laminated dimensioned timber is used in the industry to make wooden beams, Glulam. Another reason to laminate wooden strips into beams is quality control, as with this method each, examples of laminate materials include melamine adhesive countertop surfacing and plywood. A new type of HPDL is produced using wood veneer or multilaminar veneer as top surface. High-pressure laminates consists of laminates molded and cured at pressures not lower than 1,000 lb per sq in. meanwhile, low pressure laminate is defined as a plastic laminate molded and cured at pressures in general of 400 pounds per square inch. Corrugated fiberboard boxes are examples of laminated structures, where an inner core provides rigidity and strength, and the outer layers provide a smooth surface. Laminating paper products, such as photographs, can prevent them from becoming creased, faded, water damaged, wrinkled, stained, smudged, abraded, photo identification cards and credit cards are almost always laminated with plastic film. Boxes and other containers are also laminated using a UV coating, lamination is also used in sculpture using wood or resin. An example of an artist who used lamination in his work is the American Floyd Shaman, further, laminates can be used to add properties to a surface, usually printed paper, that would not have them otherwise. Sheets of vinyl impregnated with ferro-magnetic material can allow portable printed images to bond to magnets, specially surfaced plastic sheets can be laminated over a printed image to allow them to be safely written upon, such as with dry erase markers or chalk. Multiple translucent printed images may be laminated in layers to achieve certain visual effects or to hold holographic images, many printing businesses that do commercial lamination keep a variety of laminates on hand, as the process for bonding many types is generally similar when working with arbitrarily thin material
13.
Polyamide
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A polyamide is a macromolecule with repeating units linked by amide bonds. Polyamides occur both naturally and artificially, examples of naturally occurring polyamides are proteins, such as wool and silk. Artificially made polyamides can be made through step-growth polymerization or solid-phase synthesis yielding materials such as nylons, aramids, synthetic polyamides are commonly used in textiles, automotive applications, carpets and sportswear due to their high durability and strength. The transportation manufacturing industry is the consumer, accounting for 35% of polyamide consumption. Polymers of amino acids are known as polypeptides or proteins, the monomers can be amides themselves, α, ω-amino acids or a stoichiometric mixture of a diamine and a diacid. Both these kinds of precursors give a homopolymer, Polyamides are easily copolymerized, and thus many mixtures of monomers are possible which can in turn lead to many copolymers. Additionally many nylon polymers are miscible with one another allowing the creation of blends, production of polymers requires the repeated joining of two groups to form an amide linkage. In this case this specifically involves amide bonds, and the two involved are an amine group, and a terminal carbonyl component of a functional group. These react to produce a bond, creating a singular amide linkage. This process involves the elimination of other atoms previously part of the functional groups, the carbonyl-component may be part of either a carboxylic acid group or the more reactive acyl halide derivative. The condensation reaction is used to produce nylon polymers in industry. Nylons must specifically include an straight chain monomer, the amide link is produced from an amine group, and a carboxylic acid group. The hydroxyl from the carboxylic acid combines with a hydrogen from the amine, and gives rise to water, as an example of condensation reactions, consider that in living organisms, Amino acids are condensed with one another by an enzyme to form amide linkages. The resulting polyamides are known as proteins or polypeptides, in the diagram below, consider the amino-acids as single aliphatic monomers reacting with identical molecules to form a polyamide, focusing on solely the amine and acid groups. The polymerization reaction with the amine group eliminates hydrogen chloride, the acid chloride route can be used as a laboratory synthesis to avoid heating and obtain an almost instantaneous reaction. The aromatic moiety itself does not participate in reaction, but it does increase the rigidity. In the diagram below, Aramid is made from two different monomers which continuously alternate to form the polymer, Aramid is an aromatic polyamide, Polyamides can also be synthesized from dinitriles using acid catalysis via an application of the Ritter reaction. This method is applicable for preparation of nylon 1,6 from adiponitrile, formaldehyde, additionally, polyamides can be synthesized from glycols and dinitriles using this method as well
14.
Polypropylene
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An addition polymer made from the monomer propylene, it is rugged and unusually resistant to many chemical solvents, bases and acids. Polypropylene has a relatively low energy surface that means that many common glues will not form adequate joints. Joining of polypropylene is often done using welding processes, in 2013, the global market for polypropylene was about 55 million tonnes. Polypropylene is the worlds second-most widely produced synthetic plastic, after polyethylene, Polypropylene is in many aspects similar to polyethylene, especially in solution behaviour and electrical properties. The additionally present methyl group improves mechanical properties and thermal resistance, the properties of polypropylene depend on the molecular weight and molecular weight distribution, crystallinity, type and proportion of comonomer and the isotacticity. In isotactic polypropylene, for example, the CH3 groups are oriented on one side of the carbon backbone and this creates a greater degree of crystallinity and results in a stiffer material that is more resistant to creep than both atactic polypropylene and polyethylene. The density of PP is between 0.895 and 0.92 g/cm³, therefore, PP is the commodity plastic with the lowest density. With lower density, moldings parts with lower weight and more parts of a mass of plastic can be produced. Unlike polyethylene, crystalline and amorphous regions differ only slightly in their density, however, the density of polyethylene can significantly change with fillers. The Youngs modulus of PP is between 1300 and 1800 N/mm², Polypropylene is normally tough and flexible, especially when copolymerized with ethylene. This allows polypropylene to be used as a plastic, competing with materials such as acrylonitrile butadiene styrene. Polypropylene has good resistance to fatigue, the melting point of polypropylene occurs at a range, so a melting point is determined by finding the highest temperature of a differential scanning calorimetry chart. Perfectly isotactic PP has a point of 171 °C. Commercial isotactic PP has a point that ranges from 160 to 166 °C, depending on atactic material. Syndiotactic PP with a crystallinity of 30% has a point of 130 °C. Below 0 °C, PP becomes brittle, the thermal expansion of polypropylene is very large, but somewhat less than that of polyethylene. Polypropylene is at room temperature resistant to fats and almost all organic solvents, non-oxidizing acids and bases can be stored in containers made of PP. At elevated temperature, PP can be dissolved in nonpolarity solvents such as xylene, due to the tertiary carbon atom PP is chemically less resistant than PE
15.
Halal
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Halāl, also spelled hallal or halaal, is any object or action which is permissible to use or engage in, according to Islamic law. The term covers and designates food and drink as well as matters of daily life and it is one of five Ahkam—fard, mustahabb, halal, makruh, haram —that define the morality of human action in Islam. Mubah is also used to mean permissible or allowed in Islam, growth regions include Indonesia and Turkey. The European Union market for food has an estimated annual growth of around 15 percent and is worth an estimated US$30 billion. Several food companies offer halal processed foods and products, including foie gras, spring rolls, chicken nuggets, ravioli, lasagna, pizza. Halal ready meals are a consumer market for Muslims in Britain. The most common example of food is pork. While pork is the meat that categorically may not be consumed by Muslims. The criteria for non-pork items include their source, the cause of the animals death and it also depends on the Muslims madhab. Muslims must also ensure that all foods, as well as items like cosmetics. Frequently, these products contain animal by-products or other ingredients that are not permissible for Muslims to eat or use on their bodies, foods that are not considered halal for Muslims to consume include blood and intoxicants such as alcoholic beverages. If there is no food available and a Muslim is forced by necessity. Globally, halal certification has been criticized by anti-Halal lobby groups. The critics argue that the results in added costs, a requirement to officially certify intrinsically-halal foods, leads to consumers subsidising a particular religious belief. Australian Federation of Islamic Councils spokesman Keysar Trad told a journalist in July 2014 that this was an attempt to exploit anti-Muslim sentiments, the food must come from a supplier that uses halal practices. Dhabīḥah is the method of slaughter for all meat sources, excluding fish and other sea-life. This method of slaughtering animals consists of using a knife to make a swift, deep incision that cuts the front of the throat, the carotid artery, trachea. The head of an animal that is slaughtered using halal methods is aligned with the qiblah, in addition to the direction, permitted animals should be slaughtered upon utterance of the Islamic prayer Bismillah in the name of God
16.
Kashrut
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Kashrut is a set of Jewish religious dietary laws. Food that may be consumed according to halakha is termed kosher /ˈkoʊʃər/ in English, from the Ashkenazi pronunciation of the Hebrew term kashér, there are also laws regarding agricultural produce that might impact the suitability of food for consumption. Most of the laws of kashrut are derived from the Torahs Books of Leviticus. Their details and practical application, however, are set down in the oral law, while the Torah does not state the rationale for most kashrut laws, many reasons have been suggested, including philosophical, practical and hygienic. Over the past century, there have developed numerous rabbinical organizations that certify products, manufacturers, currently, about a sixth of American Jews or 0. 3% of the American population fully keep kosher, and many more abstain from some non-kosher foods, especially pork. Some Jewish scholars say that kashrut should be categorized as laws for which there is no particular explanation, in this line of thinking, the dietary laws were given as a demonstration of Gods authority, and man must obey without asking why. However, Maimonides believed that Jews were permitted to seek out reasons for the laws of the Torah, some theologians have said that the laws of kashrut are symbolic in character, Kosher animals represent virtues, while non-kosher animals represent vices. The 1st century BCE Letter of Aristeas argues that the laws have been given, to awake pious thoughts and to form the character. This view reappears in the work of the 19th century Rabbi Samson Raphael Hirsch, the Torah prohibits seething the kid in its mothers milk. While the Bible does not provide a reason, it has suggested that the practice was perceived as cruel. These sparks of Holiness are released whenever a Jew manipulates any object for a reason, however. The Hasidic argument is that animals are imbued with signs that reveal the release of these sparks, in 1953, David Macht, an Orthodox Jew and proponent of the theory of biblical scientific foresight, conducted toxicity experiments on many kinds of animals and fish. At the same time, these explanations are controversial, scholar Lester L. Grabbe, writing in the Oxford Bible Commentary on Leviticus, says n explanation now almost universally rejected is that the laws in this section have hygiene as their basis. Although some of the laws of ritual purity roughly correspond to ideas of physical cleanliness. For example, there is no evidence that the animals are intrinsically bad to eat or to be avoided in a Mediterranean climate. The laws of kashrut can be classified according to the origin of the prohibition, biblically prohibited foods include, Non-kosher animals and birds, mammals require certain identifying characteristics, while birds require a tradition that they can be consumed. All invertebrates are non-kosher apart from certain types of locust, on which most communities lack a clear tradition, no reptiles or amphibians are kosher. Carrion, meat from an animal that has not been slaughtered according to the laws of shechita
17.
Wayback Machine
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The Internet Archive launched the Wayback Machine in October 2001. It was set up by Brewster Kahle and Bruce Gilliat, and is maintained with content from Alexa Internet, the service enables users to see archived versions of web pages across time, which the archive calls a three dimensional index. Since 1996, the Wayback Machine has been archiving cached pages of websites onto its large cluster of Linux nodes and it revisits sites every few weeks or months and archives a new version. Sites can also be captured on the fly by visitors who enter the sites URL into a search box, the intent is to capture and archive content that otherwise would be lost whenever a site is changed or closed down. The overall vision of the machines creators is to archive the entire Internet, the name Wayback Machine was chosen as a reference to the WABAC machine, a time-traveling device used by the characters Mr. Peabody and Sherman in The Rocky and Bullwinkle Show, an animated cartoon. These crawlers also respect the robots exclusion standard for websites whose owners opt for them not to appear in search results or be cached, to overcome inconsistencies in partially cached websites, Archive-It. Information had been kept on digital tape for five years, with Kahle occasionally allowing researchers, when the archive reached its fifth anniversary, it was unveiled and opened to the public in a ceremony at the University of California, Berkeley. Snapshots usually become more than six months after they are archived or, in some cases, even later. The frequency of snapshots is variable, so not all tracked website updates are recorded, Sometimes there are intervals of several weeks or years between snapshots. After August 2008 sites had to be listed on the Open Directory in order to be included. As of 2009, the Wayback Machine contained approximately three petabytes of data and was growing at a rate of 100 terabytes each month, the growth rate reported in 2003 was 12 terabytes/month, the data is stored on PetaBox rack systems manufactured by Capricorn Technologies. In 2009, the Internet Archive migrated its customized storage architecture to Sun Open Storage, in 2011 a new, improved version of the Wayback Machine, with an updated interface and fresher index of archived content, was made available for public testing. The index driving the classic Wayback Machine only has a bit of material past 2008. In January 2013, the company announced a ground-breaking milestone of 240 billion URLs, in October 2013, the company announced the Save a Page feature which allows any Internet user to archive the contents of a URL. This became a threat of abuse by the service for hosting malicious binaries, as of December 2014, the Wayback Machine contained almost nine petabytes of data and was growing at a rate of about 20 terabytes each week. Between October 2013 and March 2015 the websites global Alexa rank changed from 162 to 208, in a 2009 case, Netbula, LLC v. Chordiant Software Inc. defendant Chordiant filed a motion to compel Netbula to disable the robots. Netbula objected to the motion on the ground that defendants were asking to alter Netbulas website, in an October 2004 case, Telewizja Polska USA, Inc. v. Echostar Satellite, No.02 C3293,65 Fed. 673, a litigant attempted to use the Wayback Machine archives as a source of admissible evidence, Telewizja Polska is the provider of TVP Polonia and EchoStar operates the Dish Network
18.
Casing (sausage)
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Casing, sausage casing, or sausage skin is the material that encloses the filling of a sausage. Casings are divided into two categories, natural and artificial and it is often assumed that sausages were invented by the Sumerians in the region that is Iraq today, around 4000 BC. Reference to a meat product stuffed in a goat stomach like a sausage was known in Babylon. The Chinese sausage làcháng, which consists of goat and lamb meat, was first mentioned in 589 BC, the Greek poet Homer mentioned a kind of blood sausage in his Odyssey, Epicharmus wrote a comedy entitled The Sausage. Numerous books report that sausages were already popular among the ancient Greeks, natural sausage casings are made from the sub-mucosa, a layer of the intestine that consists mainly of naturally occurring collagen. This should not be confused with collagen casings, which are processed from collagen derived from the skins of cattle. Natural casings are derived from the tract of farmed animals, are edible. The outer fat and the mucosa lining are removed during processing. Natural casings are traditional products that have used in the production of meat specialties for centuries and have remained virtually unchanged in function, appearance. Salt and water are all that is used for cleaning and preservation, natural casings are the only casings that can be used in organic sausage production. A large variety of sausage is produced world-wide using intestines of pigs, sheep, goats, cattle, although the intestines were previously flushed, scraped and cleaned by hand, more recently, machinery has been used for large scale production. Natural casings breathe, allowing smoking and cooking flavors to permeate the casing and infuse the meat, giving the sausage a rich, natural casings have unique natural curves and sheen, with rounded ends where the sausage is linked giving the sausage visual appeal. Due to their appearance, sausages stuffed in natural casings are clearly distinguishable from mass-produced products and are therefore acceptable as a higher quality. However, newer machinery has enabled sausage producers to develop mass production scales of efficiencies in their processing plants, processors of natural casings have developed long-stranded casings with uniformity and strength to support this new technology, as well as new tubing systems that speed up the stuffing process. This has revolutionized the sausage manufacturing world and kept natural casings preferred by manufacturers and consumers. Artificial casings are made of collagen, cellulose, or even plastic, artificial casings from animal collagen can be edible, depending on the origin of the raw material. Collagen casings are mainly produced from the collagen in beef or pig hides, and it can also be derived from poultry and fish. They have been made for more than 50 years and their share of the market has been increasing, usually the cost to produce sausages in collagen is significantly lower than making sausages in gut because of higher production speeds and lower labor requirements
19.
Sausage making
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The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt. Sausage making originally developed as a means to preserve and transport meat, primitive societies learned that dried berries and spices could be added to dried meat. By 600-500 BC there is mention of sausages from China, Rome, the procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected culinary art. Sausages come in two types, fresh and cured. Cured sausages may be cooked or dried. Most cured sausages are smoked, but this is not mandatory, the curing process itself changes the meat and imparts its own flavors. An example is the difference in taste between a pork roast and a ham, the reason is the threat of botulism. Thus, for safety reasons, sausages are cured before smoking, fresh sausages are simply seasoned ground meats that are cooked before serving. Fresh sausages normally do not use cure although cure can be used if desired, in addition fresh sausages typically do not use smoke flavors, although liquid smoke can be used. Fresh sausages are never smoked in a cold smoker because of the danger of botulism, the primary seasoning agents in fresh sausages are salt and sugar along with various savory herbs and spices, and often vegetables, including onion and garlic. A British fresh sausage typically contains around 10% butchers rusk, 10% water,2. 5% seasoning, at the point of sale, British sausages will often be labelled as actual meat content X%. As meat can be fatty or lean, the X% is calculated using reference tables with the intention to give a representation of the visual lean meat content. Cured sausages differ from fresh sausages by including 2 teaspoons of cure per 10 pounds of finished product and this is usually interpreted per 10 pounds of meat. This works out to 4 ounces of cure for 100 pounds of sausage, next the product is typically hot smoked. However, similar effects can be achieved by incorporating liquid smoke in the recipe, smoking temperatures vary and are typically less than 155 °F. At a temperature of 152 °F these sausages are fully cooked, in some cases cold smoke is used. If so, then the sausage may be cooked in a water bath held at the proper temperature. An example of this process is the preparation of Braunschweiger, in this style of sausage, after stuffing into 70 mm to 76 mm hog buns or fiberous casings, the sausage is submerged in 70 °C water for 2 to 2½ hours until the internal temperature reaches 67 °C
20.
Kielbasa
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Kiełbasa is a type of sausage from Central Europe. The word entered English directly from Polish kiełbasa, meaning sausage, the terms entered English simultaneously from different sources, which accounts for the different spellings. Usage varies between groups and countries, but overall there is a distinction between American and Canadian usage. In New Jersey, Pennsylvania and most areas of Greater New York City, canadians also use the word kubasa, a corruption of the Russian kolbasa, and Albertans even abbreviate it as kubie to refer to the sausage eaten on a hot dog bun. Sausage is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, lamb, of these, the kiełbasa lisiecka, produced in Małopolskie, has, since late 2010 had PGI protection. There are official Polish government guides and classifications of sausages based on size, originally made at home in rural areas, there are a wide variety of recipes for kielbasa preparation at home and for holidays. Kielbasa is also one of the most traditional foods served at Polish weddings, popular varieties include, kabanosy, a thin, air-dried sausage flavoured with caraway seed, originally made of pork kiełbasa wędzona, polish smoked sausage, used often in soups. Weselna, wedding sausage, medium thick, u-shaped smoked sausage, often eaten during parties, myśliwska is a smoked, dried pork sausage. Kiełbasa biała, a white sausage sold uncooked and often used in soups, the most popular kiełbasa is also called Kiełbasa Polska or Kiełbasa Starowiejska. This one comes closest to what is known in America as kiełbasa. Nowadays, many major meat packers across America offer a product called kiełbasa, in Poland, kiełbasa is often served garnished with fried onions, and – in the form of cut pieces – smoked kiełbasa can be served cold, hot, boiled, baked or grilled. It can be cooked in soups such as żurek, kapuśniak, or grochówka, baked or cooked with sauerkraut, or added to dishes, stews. Kiełbasa is also popular served cold as cold cuts on a platter. It is also a snack served with beer or plain vodka. A less widely encountered but equally popular variety of kiełbasa is the White Fresh and it is mainly used as a soup meat, and is therefore sold uncooked and unsmoked. When used, it is prepared by boiling, frying or boiling in soup in place of raw meat and this kiełbasas taste is similar to a white Thuringian sausage. In the United States, kielbasa which may also be referred to as Polish sausage in some areas, is available in grocery stores. While the smoked variety is commonly found, the uncured variety is often available
21.
Boerewors
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Boerewors is a type of sausage which originated in South Africa, is an important part of South African cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words boer and wors, Boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients, not more than 30% of the meat content may be fat. Boerewors may not contain any mechanically recovered meat, Boerewors is thought to derive from a form of sausage made south of the Ardour River in France. It is made from minced beef and spices. Like many other forms of sausage, boerewors contains a proportion of fat, and is preserved with salt and vinegar. Traditional boerewors is usually formed into a continuous spiral and it is often served with pap. On 3 May 2014, the Guinness World Record for braaing the longest boerewors in the world was broken in South Africa and it measured 1,557.15 m in length. The boerewors was distributed freely to old-age homes and the Abraham Kriel Orphanage, Boerewors is usually braaied, but may be grilled in an electric griller. Alternatively it can also be baked in an oven, or fried in a pan, in the latter case, no additional fat is required. Simply pricking the sausage with a several times will produce a sufficient quantity of its own fat to fry in. A local variant of the hotdog is the boerewors, or boerie, roll which is a piece of boerewors in a bun, often served with a tomato, chili. The many varieties of boerewors include specialties such as garlic wors, kameeldoring, Karoowors, other ingredients include cheese and chilli peppers. A similar sausage may also be made from the meat of different animal species, such as kudu, and springbok, instead, it is named after the predominant meat species, but only if it contains at least 75% meat from that specific species. When a sausage is made from different types of game, it is called game sausage, Boerewors does not keep well unrefrigerated. A similar dried or cured sausage called droëwors is prepared instead in a similar to the preparation of biltong. Droëwors has become popular in its own right as a snack, the preparation and grilling of boerewors has become a fine art with many local, regional and national competitions taking place. Shoprite, South Africas largest supermarket chain, hosts a competition to determine the best new preparations
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Boudin
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Boudin are various kinds of sausage in French, Belgian, German, Quebec, Acadian, Creole, Austrian and Cajun cuisine. The Anglo-Norman word boudin meant sausage, blood sausage or entrails in general and it has been traced both to Romance and to Germanic roots, but there is not good evidence for either. The English word pudding probably comes from boudin, Boudin ball, A Cajun variation on boudin blanc. Instead of the fillings being stuffed into pork casings, it is rolled into a ball, battered, Boudin blanc, A white sausage made of pork without the blood. Pork liver and heart meat are typically included, in Cajun versions, the sausage is made from a pork rice dressing, which is stuffed into pork casings. Rice is always used in Cajun cuisine, whereas the French/Belgian version typically uses milk, in French/Belgian cuisine, the sausage is sauteed or grilled. Boudin blanc de Rethel (pronounced, a traditional French boudin, which may contain pork meat, fresh whole eggs and milk. It is protected under EU law with a PGI status, Boudin noir, A dark-hued blood sausage, containing pork, pig blood, and other ingredients. Variants of the boudin noir occur in French, Belgian, Cajun, the Catalan version of the boudin noir is called botifarra negra. In the French Caribbean, it is known as boudin Créole, in Britain it is called black pudding, the word pudding being an anglicized pronunciation of boudin, and probably introduced after the Norman invasion. Boudin rouge, In Louisiana cuisine, a similar to boudin blanc. This originated from the French boudin noir, brown Rice Boudin, Brown-rice boudin is a less common variation made from brown rice with taste similar to traditional pork boudin. Crawfish boudin, Popular in Cajun cuisine, crawfish boudin is made with the meat of crawfish tails added to rice and it is often served with cracklins and saltine crackers, hot sauce, and ice-cold beer. Gator boudin, Made from alligator, gator boudin can be found sporadically in Louisiana, shrimp Boudin, Similar to crawfish boudin, shrimp boudin is made by adding the shrimp to rice. It is great for appetizers or party food served in thin slices, the term boudin in the Acadiana cultural region of Louisiana is commonly understood to refer only to boudin blanc and not to other variants. Boudin blanc is the staple boudin of this region and is the one most widely consumed, also popular is seafood boudin consisting of crab, shrimp, and rice. There are restaurants devoted to the speciality, though boudin is also sold from rice cookers in convenience stores along Interstate 10, since boudin freezes well, it is shipped to specialty stores and even some large retailers outside the region. Boudin is fast approaching the status of the stars of Cajun cuisine and has fanatic devotees who travel across Louisiana comparing the numerous homemade varieties, Boudin Noir is available in Illinois in the Iroquois County towns of Papineau and Beaverville
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Verse Worst
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A braadworst or verse worst is a large Dutch sausage, most often composed of pork for its meat to fat ratio, although beef or veal can be used too. The meat is spiced with pepper and nutmeg, but other spices and herbs such as cloves, sage, fennel seed, coriander seed, or juniper berries can be used in addition. Along with rookworst it is the most common sausage served along most varieties of stamppot but is eaten with other dishes as well and can be throughout the Netherlands. The name braadworst means roast sausage in Dutch, whereas verse worst simply means fresh sausage, typically the sausage is pan fried with a large complement of butter, though during the summertime it is not uncommon to see the sausage on a barbecue. In the Dutch language the name braadworst is occasionally used for the German Bratwurst as well, bratwursts are also referred to by their native name or are called Duitse braadworst which means German braadworst. The Dutch verse worst or braadworst is the ancestor of the internationally more known Afrikaner boerewors
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Bratwurst
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Bratwurst is a type of German sausage made from veal, beef, or most commonly pork. How the sausages are served is also different, but most commonly they are regarded as a snack served with or in a white bread roll made from wheat flour. As a pub dish, it is accompanied by sauerkraut or potato salad and sometimes served with dark, crusty country bread made predominantly from rye flour. It is a popular form of fast food in German-speaking countries, often cooked. The Franconian sausage is a long, thick, coarse sausage. With marjoram as an ingredient, it is close in taste to the Nürnberger Bratwurst but juicier, due to its size. The Fränkische Bratwurst is traditionally served with sauerkraut or potato salad, Bratwurst originating in the city of Coburg in Franconia was first documented there in 1498. It is made from a minimum of 15% veal or beef, and its seasonings include salt, pepper, nutmeg. It is coarse in texture and measures about 25 cm in length, traditionally, it is grilled over pinecones and served in a bread roll. The Kulmbacher Bratwurst is a fine-grained Rohwurst from the city of Kulmbach in Upper Franconia, long and thin, it is made mostly from very finely ground veal, with very little pork. This sausage may be seasoned with salt, white pepper, nutmeg, lemon peel, marjoram, caraway, the exact mixture is a closely guarded trade secret of each butcher. Kulmbacher bratwursts are usually pan fried or grilled over a wood fire and they are sold and served freshly grilled from vendors stands in the Marktplatz, in pairs, with or without mustard, on crusty rolls sprinkled with anise. The small, thin bratwurst from Franconias largest city, Nuremberg, was first documented in 1567, it is small, being only 7 to 9 cm in length. Pork-based and typically seasoned with fresh marjoram which gives them their distinctive flavour, these sausages are traditionally grilled over a beechwood fire. As a main dish, they are served in sets of six, eight,10 or 12 on a plate with either sauerkraut or potato salad. They are also sold as a snack by street vendors as Drei im Weckla, a particular way of preparing Nuremberg sausages without grilling them is to cook them in a spiced vinegar and onion stock, this variety is called Blaue Zipfel. The Würzburger Bratwurst, also known as the Winzerbratwurst, comes from the city of Würzburg in Franconia and its size is similar to the Thüringer Rostbratwurst, but its ingredients include white Franken-Wine. The Thüringer Rostbratwurst is a sausage from Thuringia
25.
Breakfast sausage
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Breakfast sausage is a type of fresh pork sausage usually served at breakfast in the United States. It is a common breakfast item in traditional American farmer or country breakfasts, scraps and trimmings were ground, seasoned and later consumed by the farmer as an inexpensive, high-protein morning meal. It is perhaps most popular for home consumption in rural areas, particularly in the southern states, the cased link variety is most similar to English-style sausages and has been produced in the United States since colonial days. It is essentially a highly seasoned meat, so it does not keep. Newer variations made from pork and beef mixtures as well as poultry can also be found, there are also vegetarian varieties that use textured vegetable protein in place of meat. In the United States, the predominant flavorings used for seasoning are black pepper or white pepper and sage, although there are also seasoned with cayenne pepper. Some breakfast sausage is flavored with cured bacon, breakfast sausage is most commonly served as patties, with retail packaging in plastic-wrapped rolls, slices packed in a plastic covered foam tray and links, both skinless and in casings. It is normally fried in a pan or could be microwaved, some people like to put maple syrup onto their breakfast sausages. Cooked breakfast sausage is also mixed into egg casseroles before baking, crumbled and added to white gravy, it is a central component of sausage gravy. Some common US brands include, P. G Molinari & Sons Bob Evans, Jimmy Dean, Swaggertys Farm, Owens Sausage, Purnells Old Folks Country Sausage, Tennessee Pride, Johnsonville, Farmland, and Jones
26.
Carniolan sausage
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The Carniolan sausage is a Slovenian sausage most similar to what is known as kielbasa or Polish sausage in North America. In January 2015, Slovenia successfully entered it into the register of protected geographical indications, despite objections by Austria, Croatia, the noun klobasa refers to a small sausage generally served whole in Slovene. The adjective kranjska derives from the region of Carniola, which used to be a duchy of the Austrian Empire, the earliest mention of the Carniolan sausage in German is found in Katharina Pratos renowned cookbook Süddeutsche Küche. The Slovene term kranjska klobasa was first mentioned in the edition of Slovenska kuharica by Felicita Kalinšek in 1912. The Carniolan sausage contains at least 75 to 80% pork, and it may contain as much as 5% water, the sea salt from Sečovlje salt pans, little garlic, saltpetre and black pepper. The meat must be cut in small pieces 10 to 13 mm, the filling is stuffed into pork intestine with a diameter of 32 to 36 mm. They are formed in pairs of 12 to 16 cm lengths, pairs are linked together with a wooden skewer. The sausages are hot smoked and heat-cured at about 70 °C, the Käsekrainer is a variation of this sausage made with small chunks of cheese. Käsekrainer contains 10% to 20% cheese cut in small cubes, Käsekrainer were first made on a large scale in Austria in the early 1980s. Today they are a standard offering at sausage stands, Käsekrainer can be boiled, baked or grilled. It is essential to them on low to medium heat, otherwise the outside is burned. Care should be taken when preparing them, because the cheese can become quite hot, the sausage can be served with curry on top, mustard, ketchup, and a piece of dark bread or in the most common form in Austria as a Käsekrainer-Hot-Dog. The bread used is similar to a French baguette. The bun is cut open at one end and a hole is poked into it with a warm 1-inch-diameter metal rod, the next step is to put sauce in the hole. Austrians usually select from the three, sharp mustard, sweet mustard, and ketchup. Often the choice is ketchup and one – or even both – of the mustards, Kranjska klobasa is known as Kransky in Australia, to where it was introduced by post-war immigrants from Slovenia in the late 1940s and the 1950s. The Kransky is very popular in Australia and New Zealand, Slovenian cuisine Kranjska klobasa with photo
27.
Falukorv
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Falukorv /ˈfɑːluˈkɔːrv/, Swedish pronunciation, is a Swedish sausage made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and mild spices. Falukorv is a sausage, so it can be eaten without any further preparation. Some Swedes use it as an ingredient, much like ham or turkey. The sausage was based on the Lyoner sausage, the recipe, a popular sausage, Falukorv has TSG status. According to EU guidelines, restrictions apply to what may be labeled Falukorv since 2001, only potato flour may be used as a binding agent, and the amount of meat may not fall short of 45%, though most brands of falukorv significantly higher meat percentage. Substitute for beef in Beef Stroganoff Leberkäse EC PDO/PGI/TSG Food List
28.
Knackwurst
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Knackwurst refers to a sausage type of northern German origin from the mid-16th century. The manifold available varieties depend on the region of their production. In North America, a knockwurst refers to a short, plump sausage originating from northern Germany and it contains ground veal, ground pork, and fresh garlic stuffed into hog casings. As part of the process, the sausages are aged for two to five days, then smoked over oak wood. Knockwurst is often prepared highly seasoned, knockwurst is sometimes cut in half lengthwise before serving, for example, when served on a sailor sandwich. Numerous varieties of knackwurst exist in Germany, all differ from Austrian knackwurst, as a specialty in Hamburg, brewed Knackwurst served with mustard and half a slice of unroasted toast bread is a popular snack for lunch. It is also sold at the Hamburger Dom, the largest Volksfest in northern Germany, under names like Domknacker, Hamburger Knacker. The German noun Knackwurst—which, in English, is sometimes corrupted as knockwurst—comes from the German verb knacken or the adjective knackig. This refers to the swelling of the sausage during the process of cooking, so that the skin becomes pressurized and balloon-like, and tends to pop, often exploding the juices, the term ″Knackwurst″ came up in Germany the middle of the 16th century. In Germany, all different kinds of Knackwürste are abbreviated Knacker, List of sausages List of smoked foods
29.
Kohlwurst
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Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage made of lights, pork and fat, which is mostly eaten cooked with kale dishes such as Knieperkohl. It is mainly used in Northeast and Northwest German and Silesian cuisine, to make Kohlwurst, pork and fat are minced, then a similar amount of raw, cleaned lights is also minced. It is then all mixed together and, depending on the recipe, seasoned with onions, salt, pepper, marjoram, thyme, mustard seeds. Finally the sausage meat is loosely filled in casings of natural intestine, Kohlwurst is not fried or boiled, but is gently poached with cooked vegetables. Comparable sausage types are Bregenwurst and Pinkel, list of smoked foods Food portal
30.
Merguez
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Merguez /mɛərˈɡɛz/ is a red, spicy mutton- or beef-based fresh sausage from North African cuisine. It is also popular in the Middle East and Europe, having become popular in France by the closing decades of the twentieth century. Merguez is a made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa as well as spices such as sumac, fennel. Dried merguez is used to add flavor to tagines and it is also eaten in sandwiches and with french fries. Merguez, for there are several spellings even in Arabic (mirkas, pl. marākis, mirkās, markas. It is first attested in Andalusian Arabic in the 12th century, one author connects the word to the Spanish morcilla or morcon. List of African dishes Berber cuisine Davidson, Alan, Merguez, Oxford Companion to Food, ISBN 0-19-211579-0 Ch. Pellat, Mirkās, Encyclopaedia of Islam, 2nd edition
31.
Thuringian sausage
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Thüringer can also refer to a breed of rabbit. Thuringian sausage, or in German Thüringer Rostbratwurst, is a sausage from the German state of Thuringia which has PGI status under EU law. Thuringian sausage has been produced for hundreds of years, the oldest known reference to a Thuringian sausage is located in the Thuringian State Archive in Rudolstadt in a transcript of a bill from an Arnstadt convent from the year 1404. The oldest known recipe dates from 1613 and is kept in the State Archive in Weimar, only finely minced pork, beef, or sometimes veal, is used in production. Most of the meat comes from the part from around the shoulder. In addition to salt and pepper, caraway, marjoram, the specific spice mixtures can vary according to traditional recipes or regional tastes. At least 51% of the ingredients must come from the state of Thuringia and these ingredients are blended together and filled into a pig or sheep intestine. Thuringian sausages are distinguished from the dozens of types of German wursts by the distinctive spices. According to German minced meat law, the Hackfleischverordnung, raw sausages must be sold on the day of their creation or until the closing of a late-night establishment. Previously grilled sausages have a shelf-life of 15 days, and sausages immediately frozen after their creation may be stored for 6 months, the preferred preparation method for Thuringian sausage is roasted over charcoal or on a grill rubbed with bacon. The fire shouldnt be so hot that the skin breaks, the sausages are sometimes sprinkled with beer during the grilling process. Usually, a Thuringian sausage is presented in a cut-open roll, for the people of Thuringia, grilled Thuringian sausage is not merely the local cuisine. The grill is at the core of Thuringian culture. Mostly beer instead of water is used to cool the grill, mustard, preferably local, is the traditional condiment. Most commonly used is Born mustard from a food company in Erfurt. In some regions the usage of any relish - even mustard - is a strict taboo, in 2006, the Deutsches Bratwurstmuseum, opened in Holzhausen, part of the Wachsenburggemeinde near Arnstadt, the first museum devoted exclusively to the Thuringian sausage. In North America, the term Thuringer refers to Thuringer cervelat and it is made from a medium grind of beef, blended with salt, cure ingredients, spices, and a lactic acid starter culture. After stuffing into a casing, it is smoked and dried
32.
Cacciatore
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In cuisine, alla cacciatora refers to a meal prepared hunter-style with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore was named for the Italian poet Antonio Cacciatore, Cacciatore is popularly made with braised chicken or rabbit. The salamino cacciatore is a small salami that is seasoned with only garlic, a basic cacciatore recipe usually begins with a couple of tablespoons of olive oil heated in a large frying pan. Chicken parts, dusted with salt and pepper, are seared in the oil for three to four minutes on each side, the chicken is removed from the pan, and most of the fat poured off. The remaining fat is used to fry the onions, peppers or other vegetables for several minutes, a small can of peeled tomatoes is typically added to the pan along with rosemary and a half cup of dry red wine. Bay leaf may be used, along with chopped carrot to give extra sweetness, the seared chicken parts are returned to the pan which is then covered. The dish is done after about an hour at a low simmer. Cacciatore is often served with a bread or pasta on the side. Chicken cacciatore typically, but not always, includes base ingredients of onion, garlic, there are many different variations of this entree based upon ingredients available in specific regions. For example, in southern Italy, cacciatore often includes red wine, some versions of the dish may use mushrooms. In the United States, cacciatore dishes may be prepared with marinara sauce, chasseur Coq au vin Hunters chicken Italian cuisine List of Italian dishes Chicken Cacciatore at Wikibook Cookbooks Media related to Cacciatore at Wikimedia Commons
33.
Ciauscolo
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Ciauscolo is a variety of Italian salame, typical of the Marche region, although it is also widely used in nearby Umbria. Ciauscolo is a smoked and dry-cured sausage, made from meat and fat cut from the shoulder. It is spiced with pepper and garlic, and in some rare cases vincotto. The meat is ground, mixed with the spices and cure, stuffed into wide hog middles. Once the surface has become tacky, the sausage is cold-smoked over juniper branches for two days, then hung to cure, although it can be aged for a month or more, it is typically eaten after only a brief two weeks. The result is a soft, moist sausage which can be spread on bread. Ciauscolo gained Protected Geographical Indication status in 2009, a variant in some parts of Marche is called ciauscolo di fegato, mazzafegato or fegatino, in which pork liver is substituted for a certain portion of the fat. This naturally causes the color of the sausage to become darker, in this case, orange zest and fennel fronds or flowers are included in the spices. The word ciauscolo is related to the local dialectal word ciausculu, a possible origin for ciauscolo is the Mediaeval Latin word cibusculum, meaning small food. List of smoked foods Ciauscolo recipe Ciauscolo recipe at Sonoma Mountain Sausages
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Genoa salami
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Genoa salami is an American variety of salami commonly believed to have originated in the area of Genoa. It is normally made from pork, but may contain beef or be all beef. It is seasoned with garlic, salt, black and white peppercorns, like many Italian sausages, it has a characteristic fermented flavor. List of dried foods Marchello, Martin, Garden-Robinson, Julie, The Art and Practice of Sausage Making, Fargo, North Dakota, North Dakota State University
35.
Soppressata
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Soppressata is an Italian dry salami. Even if there are variations, two principal types are made, a cured dry sausage typical of Basilicata, Apulia, and Calabria. Soppressata can be made of fresh hams, as well as other cuts, pork is the traditional meat used, though it is sometimes made using beef. The meat is either pressed or ground as with other salami. Pressing gives it an uneven, rustic appearance when sliced, Soppressata is a specialty of southern Italy, and often includes hot pepper. The sausage is hung up to dry for 3 to 12 weeks, depending on the diameter, cured soppressata is often stored in jars of olive oil. It is commonly sliced thin and eaten by itself or with bread, Soppressata preparation Soppressata di Basilicata is mainly produced in Rivello, Cancellara, Vaglio, and Lagonegro. Soppressata di Calabria enjoys Protected designation of origin status, the one produced in Acri, Soppressata di Puglia of Martina Franca is especially famed. Soppressata Toscana, Tuscan soppressata, is made from the parts of the pig. First, the head is boiled for a few hours, when it is done, it is picked of meat and skin. All of the meat and skin, including the tongue, are chopped, seasoned, the cooking liquid is poured in to cover the mixture and it is then hung and the cooking liquid thickens to bind everything together. It is similar to the English brawn and the German Presskopf, sopressa Veneta got its name from the practice of pressing the salami between planks of wood resulting in a straight, flattened shape. The northern Italian version from Vicenza, in the Veneto region, media related to Soppressata at Wikimedia Commons
36.
Chinese sausage
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Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is known by its Cantonese name lap ceung. There is a choice of fatty or lean sausages, there are different kinds ranging from those made using fresh pork to those made using pig livers, duck livers and even turkey livers. Usually a sausage made with liver will be darker in color than one made without liver, recently, there have even been countries producing chicken Chinese sausages. Traditionally they are classified into two main types and it is sometimes rolled and steamed in dim sum. Lap cheong is a dried, hard sausage usually made from pork and it is normally smoked, sweetened, and seasoned with rose water, rice wine and soy sauce. Yun chang is made using duck liver, xiang chang is a fresh and plump sausage consisting of coarsely chopped pieces of pork and un-rendered pork fat. The sausage is rather sweet in taste, nuomi chang is a white-colored sausage consisting of glutinous rice and flavoring stuffed into a casing and then steamed or boiled until cooked. The nuomi chang of some Chinese cultures have blood as an agent similar to Korean sundae. Xue chang are Chinese sausages that have blood as the primary ingredient, bairouxue chang is a type of sausage popular in northeast China that includes chopped meat in the blood mixture. Chinese sausage is used as an ingredient in quite a number of dishes in the southern Chinese provinces of Guangdong, Fujian, Jiangxi, Sichuan, and Hunan, and also Hong Kong. Sichuan sausage also contains red chili powder, Sichuan pepper powder, two common examples of such dishes include fried rice and lo mai gai. The traditional unpackaged forms are found in street markets or wet markets. Wing Wah is a famous Hong Kong company that produces Chinese sausages and it was first manufactured in March 1909 by Lithuanian staff in a Russian-capitalized factory named Churin Sausage Factory, located in Harbins Daoli District. Harbin-style sausage subsequently became popular in China, especially in northern regions, a sweeter dried version similar to southern Chinese sausages is also produced. In Vietnamese, Chinese sausage is called lạp xưởng or lạp xường and it has been incorporated into a variety of dishes from simple omelets to more complex main courses. Due to the salty taste of the sausages, they are used in moderation with other ingredients to balance the flavor, the sausages are made from pork or chicken, the latter of which yields a leaner taste. In Burmese, the sausage is called either kyet u gyaung or wet u gyaung, the sausages made in Myanmar are more meaty and compact compared to those in Singapore or China
37.
Chorizo
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Chorizo or chouriço is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times, in Europe Chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere some sausages sold as Chorizo may not be fermented and cured, in Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers. Spanish-American cuisine adds vinegar instead of the wine usually used in Spain. Chorizo can be sliced in a sandwich, grilled, fried, or simmered in liquid. It also can be used as a replacement for ground beef or pork. Several different names and spellings are used, Asturian, chorizu Basque, txorizo Catalan, xoriço Galician, chourizo Portuguese, chouriço Spanish and it was formerly thought to derive from the Latin salsicium, meaning salted. In English, chorizo is usually pronounced /tʃəˈriːzoʊ, -soʊ/, non-English pronunciations are sometimes heard, including /tʃəˈriːθoʊ/, mimicking Castilian Spanish pronunciation. Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with pimentón – a smoked paprika – and it is generally classed as either picante or dulce, depending upon the type of pimentón used. Hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked, may contain garlic, herbs, and other ingredients, for example, Chorizo de Pamplona is a thicker sausage with the meat more finely ground. Among the varieties is chorizo Riojano from the La Rioja region, a rule of thumb is that long, thin chorizos are sweet, and short chorizos are spicy, although this is not always the case. Spain produces many other specialties as well, such as lomo embuchado or salchichón. Lomo is a lean, cured meat to slice, made from the loin of the pig, salchichón is another cured sausage without the pimentón seasoning of chorizo, but flavoured with black peppercorns instead. The version of these dishes con todos los sacramentos adds to chorizo other preserved meats such as tocino, Portuguese chouriço is made with pork, fat, wine, paprika, garlic, and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke, the many different varieties differ in color, shape, seasoning, and taste. Many dishes of Portuguese cuisine and Brazilian cuisine make use of chouriço – cozido à portuguesa, a popular way to prepare chouriço is partially sliced and flame-cooked over alcohol at the table. Special glazed earthenware dishes with a lattice top are used for this purpose, in the heavily Portuguese counties in Rhode Island and southeastern Massachusetts, chouriço is often served with little neck clams and white beans. Chouriço sandwiches on grinder rolls, with sautéed green peppers and onions, are available at local delis
38.
Fuet
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Fuet is a Catalan thin, dry cured, sausage of pork meat in a pork gut. The most famous is made in the comarca of Osona and is known as Vic fuet. It is flavored with pepper and garlic, and sometimes aniseed. Other places that have long tradition of making it are the city of Olot and the surrounding zones
39.
Longaniza
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Longaniza is a Spanish sausage similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region and it is popular in the cuisines of several regions of Spain, Puerto Rico, Dominican Republic, El Salvador, Mexico, Chile, Argentina, Uruguay and the Philippines. In Spain, longaniza are long thin salchichón that differ from chorizo in that they substitute black pepper for paprika, in Argentina and Uruguay, longaniza is a very long, cured and dried pork sausage that gets its particular flavour from ground anise seeds. This results in a particular aroma, and a mildly sweet flavour that contrasts with the strong salty taste of the stuffing. It is used mainly as an appetizer or in sandwiches, in Chile, longaniza may be eaten during a barbecue with bread as a choripan. The city of Chillán is known for its longanizas, chilláns football team Ñublense are nicknamed The Clockwork Longaniza. During the festivities of the 18th of September, longaniza is prepared in great quantities, Mexican longaniza tends to be longer than Mexican chorizo and is spicier. Puerto Rican style longaniza is made of pork, but also is made with chicken or turkey, the red orange color is from the addition of annatto seeds. Rice with longaniza is a popular dish, since colonial times, Dominican style longaniza has been prepared with the juice of bitter oranges, garlic, oregano and salt. For the casing, pork intestines are used, then the longaniza is left to cure in the sun for some days. It is eaten fried in its own fats or in vegetable oil, quality varies considerably because it is generally home-made. Best quality longaniza usually has a 70% lean fat content, longganisa refers to sausages flavoured with indigenous spices, with each region or province having its own variation. Among others, Lucban is known for its garlic-laden longanizas, Guagua for its salty, almost sour, longganisang hamonado, by contrast, is known for its distinctively sweet taste. Unlike Spanish chorizo, Filipino longganisa can also be made of chicken, beef, commercial varieties are made into links, but homemade sausages may be simple patties
40.
Lukanka
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Lukanka is a Bulgarian salami unique to Bulgarian cuisine. It is similar to sujuk, but often stronger flavored, Lukanka is semi-dried, has a flattened cylindrical shape, and brownish-red interior in a skin that is normally covered with a white fungus. The mix of pieces of meat and fat give the interior a grainy structure. Traditionally, lukanka salami is made of pork, veal, and spices, minced together, after stuffing, the cylindrical salami is hung to dry for about 40 to 50 days in a well-ventilated location. In the process of drying, the salami is pressed to acquire its typical flat form, Lukanka is usually finely sliced and served cold as an appetizer or starter. The taste qualities of lukanka depend on characteristics of the region it is produced in. There are several regions in Bulgaria well known for lukanka production, most of these are located in central Bulgaria, at the foot of the Balkan mountain range, notably the Smyadovo, Panagyurishte, and Karlovo regions. Karlovska lukanka is a name protected on a level by the Patent office of the Republic of Bulgaria for lukanka from the Karlovo region. The Lukanka panagyurska of Panagyurishte has obtained a EU-wide Traditional specialities guaranteed denomination
41.
Metworst
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Metworst or droge worst is a type of traditional Dutch sausage. The sausages have a strong flavour and are made from raw minced pork which is then air dried. Droge worst simply means dry sausage, referring to drying process, the name metworst is similar to the German Mettwurst, though only in name, as the taste and preparation of both sausage types is very different. Metworst is traditionally found throughout the Netherlands and Flanders, most of the production is the northern provinces of the Netherlands, Groningen, Friesland and Drenthe, where wind conditions there are most suitable for quickly drying the sausages in open air. Finnish meetvursti resembles the Dutch metworst or salami, it is dry, hard, strong-flavored, dense, usually made of pork, originally metworst, thanks to its preservability, served as an emergency meat supply to poor farmers in times of need or lack of fresh meat. As meat production rose, the sausage began to be used as lunch for field laborers. The sausage is the ancestor of the better known South African droë wors which is near identical in its way of production, though the meat used is beef. List of sausages Media related to Droge worst at Wikimedia Commons
42.
Pepperoni
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Pepperoni, is an American variety of salami, usually made from cured pork and beef mixed together. Pepperoni is characteristically soft, slightly smoky, and bright red in color, thinly sliced pepperoni is a popular pizza topping in American-style pizzerias and is used as filling in the West Virginia pepperoni roll. It is also used to some varieties of submarine sandwiches. The term pepperoni is a borrowing of peperoni, the plural of peperone, the first use of pepperoni to refer to a sausage dates to 1919. Even if in Italian the word is plural, the English word pepperoni is used as an uncountable noun. In Italian, the word peperoncino only refers to hot and spicy peppers, or sometimes to small, sweet kinds, while peperoni refers only to sweet peppers, such as bell peppers. Pepperoni is a dry sausage similar to the spicy salamis of southern Italy, such as salsiccia Napoletana piccante. The main differences are that pepperoni has a grain, is usually softer. Pepperoni is mass-produced to meet the demand for the sausage, Pepperoni is usually made from a mixture of pork and beef, halāl pepperoni is all beef. Turkey meat is commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States. In the Caribbean Islands and other parts of the world, donkey, curing, with nitrates and/or nitrites also contributes to pepperonis reddish colour, by reacting with heme in the myoglobin of the proteinaceous components of the meat. Pepperoni sausages are commonly sold in two sizes, an inch or so in diameter for pizza and two to three inches in diameter for sandwiches, Pepperoni is sold whole, chopped, or in slices, and is commonly found in American deli counters. Ingredients such as peppers, garlic, fennel, or mustard seeds can be included in the production of pepperoni to provide different flavors, likewise, the type of meat used to produce pepperoni can vary. Pepperoni may be substituted by similar cured meats like Genoa salami, soppressata, Pepperoni has a tendency to curl up from the edges in the heat of a pizza oven. Some pepperoni is produced in thicker slices, so that the edges curl intentionally, according to Convenience Store Decisions, Americans annually consume 251.7 million pounds of pepperoni on 36% of all pizzas produced nationally. Pepperoni can also be found accompanying different types of cheeses as a snack food in Canadian. Linguiça List of dried foods List of sausages Smith, Andrew F, the Oxford Companion to American Food and Drink. Microbiology and Technology of the Pepperoni Process, media related to Pepperoni at Wikimedia Commons The dictionary definition of pepperoni at Wiktionary
43.
Saucisson
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Saucisson, or saucisson sec, is a variety of thick, dry cured sausage that originates in France. Typically made of pork, or a mixture of pork and other meats, Saucisson comes from the Latin salsus meaning salted. It is sometimes called saucisse sèche, there are saucisson recipes dating from Roman times, and Gaulish recipes for dried pork. The word saucisson first appeared in France in 1546 in the Tiers Livre of Rabelais, Saucisson stuffing is generally made of two-thirds to three-quarters lean meat and the rest fat. The mixture is ground to different fineness depending on the type of saucisson and mixed with salt, sugar, spices, nitrites and/or saltpeter, and with fermenting bacteria. For instance antilisterial strains of Lactobacillus sakei are used in Europe for the production of saucisson, some versions of saucisson also contain pepper seeds, garlic, bits of dried fruits or nuts, cheeses such as Roquefort, Laguiole, or alcohols such as wines or Génépi liquor. List of sausages Saucisson de Lyon Salchichón, a sausage from Spain
