Depending on the comminution technique (chopping or grinding) prefreezing either is a must—or can be omitted. If raw material is ground (e.g., in Italy), no prefreezing is needed; chilling is adequate. But if chopping (bowl chopper) is applied (e.g., in Germany, Hungary), prefreezing of fat (—5 to —7°C) and meat cannot be avoided; otherwise, smearing of fat particles during chopping and stuffing causes loss of sensory quality and drying failure and leads to hygienic risk, too. Even if comminution is done properly, adequate stuffing is needed to avoid smearing of sausage batter; in addition to the appropriate temperature, the right choice of stuffing machine is of crucial importance.
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