1 of the basic steps of sausage making is meat mincing. Why is it important to mince meat at a low temp.4C?!
If the meat gets too warm, the fat starts melting and ruins the texture of your sausage.
You really don't have to worry about food poisoning since you usually add nitrates and nitrites which inhibit bacterial growth. However, if you are making an extremely large batch then the cold temperatures will help inhibit bacterial growth before you can completely stuff the sausage.
Answers: You want the meat to have a nice texture.
If the meat gets too warm, the fat starts melting and ruins the texture of your sausage.
You really don't have to worry about food poisoning since you usually add nitrates and nitrites which inhibit bacterial growth. However, if you are making an extremely large batch then the cold temperatures will help inhibit bacterial growth before you can completely stuff the sausage.
Because mincing or grinding meat can spread bacteria from a cut surface of a whole hunk of meat throughout the ground mass. So keeping it cold just ensures food safety, as meat is a potentially hazardous food if not kept under refrigeration.
to ensure the quality and clean cuts of the meat. if its suishy and soft they will have less clean cuts and it will be a mush of watery meat. also to ensure the meat stay's clean and un spoiled
so the fat will spread evenly so you can pipe into the casing !r
To maintain a safe temperature, but mostly, the meat will change texture, soften if it gets warmer. It gets sort of pasty or gummy when you mince or grind it & compacts too much, which gives you a really tough sausage.