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>> Welcome, everyone, to

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Wednesday Nite at the Lab.

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I'm Tom Zinnen.

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I work here at the UW Madison

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Biotechnology Center.

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I also work for UW Extension

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Cooperative Extension, and on

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behalf of those folks and our

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other co-organizers, Wisconsin

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Public Television, the Wisconsin

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Alumni Association, and the UW

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Madison Science Alliance, thanks

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for coming to Wednesday Nite at

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the Lab.

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We do this every Wednesday

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night, 50 times a year, and it's

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another opportunity for you to

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share in the discovery here at

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your public land-grant research

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university.

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Tonight, it's my pleasure to

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introduce to you Jeff Sindelar.

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He's a professor in the

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Department of Animal Sciences,

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and he's also a meat specialist,

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a state meat specialist with UW

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Extension Cooperative Extension.

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One of the great things about

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what Jeff is going to be telling

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us about is specialty meats, and

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one of the other things that I

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hope he tells us a little bit

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about is the new building for

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the Meat and Muscle Lab that

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will be going up soon and will

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finish sometime by 2017.

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And I hope he'll think about

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what that means for the state of

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Wisconsin because every dairy

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operation is also a beef

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operation.

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And the potential for artisanal

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and specialty meats is a great

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opportunity for entrepreneurship

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in Wisconsin, and I think that

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new building on campus will

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continue to help make the campus

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a more welcoming place and an

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even better space for doing

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innovation and entrepreneurship,

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especially in agriculture and

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particularly in meats.

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Jeff got his bachelor's of

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science from the University of

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Nebraska in Lincoln in 1999.

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He got his master's at Michigan

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State in 2002 and his PhD at

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Iowa State in meat science in

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2006.

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His research interests include

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quality and sensory

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characteristics of processed

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meats, non-meat ingredient

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functionality in meat products,

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and investigating intervention

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strategies to control pathogenic

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bacteria in meat products.

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His Extension works includes

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providing assistance to meat

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processors in the area of

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product development, problem

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solving, and regulatory

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compliance, serving as a liaison

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between academia, government,

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and the meat industry,

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coordination of meat science

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workshops and training programs.

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In other words, how do I sign

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up?

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And providing involvement and

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support to youth meat science

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related activities, which is an

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area of interest to a lot of us

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who want to infuse some more

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science into the 4-H field,

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particularly now that 4-H has a

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science, technology,

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engineering, and math

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initiative.

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So tonight we get to hear about

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the discovery, history, and

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science of meat.

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Please join me in welcoming Jeff

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Sindelar back to Wednesday Nite

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at the Lab.

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[APPLAUSE]

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>> Good evening, everyone.

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It's great to be back at

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Wednesday Nite at the Lab.

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I, first and foremost, need to

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thank Tom for inviting me and

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giving me an opportunity to talk

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about a topic that I find near

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and dear to my heart, both

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personally and professionally.

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I hope that by the end of this

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evening, or after this

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presentation, perhaps you might

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find it near and dear to your

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heart in some way, shape, or

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form.

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But, regardless, we're going to

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try to have fun.

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We're going to try to learn a

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couple things about meat

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science, meat products, meat

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processing, and the history of

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it all.

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And I can promise you one thing:

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before the night is over you'll

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all have an opportunity to

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sample and evaluate a number of

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different meat products.

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So, shall we begin?

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Great.

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So, my goal this evening is not

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really to get into a whole ton

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of science.

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We're going to delve into

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science a little bit here and

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there.

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My goal this evening is to take

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you on a journey.

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So I want you to think about the

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presentation now and as we go

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through the presentation with

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that in mind.

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Because we're going to talk

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about discovering the history

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and the science of meat

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products.

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And many of us, I think it's

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safe to say that all of us take

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our food for granted.

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It's certainly no question that

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meat and poultry products are

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included in that food.

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We have numerous types of meat

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and poultry products, many more

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than our earlier generations,

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our ancestors did, and even

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though we have so many different

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meat products, very high quality

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and very safe meat products, we

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continue to develop more.

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We see more in grocery stores.

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We see the demand and the

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interest and the drive to create

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these products and do so in a

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very safe and high quality

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manner.

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So for the next 45 minutes or so

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don't think about all the

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products that you buy on your

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daily or weekly run to the

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grocery store, think about the

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products from a historical

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standpoint, and hopefully

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together we can make a

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connection about the products

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that are in front of us, the

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products that we're going to

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sample a bit later on, the

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products that really created

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what the meat industry is today,

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and hopefully by the end of this

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talk we can tie those back to

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the first products that were

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ever created, the first meat

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products, per se, known to man.

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So, without further ado, I think

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this comment is very, very safe

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to say.

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The meat industry is steeped in

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tradition and has roots dating

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back to ancient history.

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The meat industry has been

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around for a long, long, long

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time.

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A real long time.

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>> Public slaughterhouses date

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back to Roman times.

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In 300 BC, animals were

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butchered in open air at the

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Forum in Rome.

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On special occasions, wealthy

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Romans sometimes ate such exotic

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meat as giraffe and tiny mice

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stuffed with pine nuts.

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The more unusual the food, the

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more the guests of the host were

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impressed.

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In the Middle Ages, butchers

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were restricted to certain

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neighborhoods in which to ply

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their trade.

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This was due to the large amount

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of animal waste and blood.

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They were usually dumped into

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the middle of the street that

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served as an open sewer.

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>> So, here's a real short

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little clip that was taken from

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a Discovery Channel video, and

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this documentary was talking

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about the history and the

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current meat industry.

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The documentary was called The

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Butcher, and it kind of sets the

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stage and puts this vision in

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our minds about ancient times,

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ancient Romans.

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In fact, that's probably not the

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beginning of time for the meat

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industry because there's some

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excerpts from the book The

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Odyssey where Homer, the poet,

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mentioned the production of

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blood sausage and other types of

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meat products.

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So the meat industry has been

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around for an awful long time,

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dating back to the 11th, 12th

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century BC and maybe even

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earlier beyond.

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So there are records for many,

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many decades, many, many

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centuries regarding the meat

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industry.

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If we think about that in

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context, the early meat industry

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was focused on the utilization

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of fresh meats.

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We harvest animals.

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Those animals are composed of

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biological materials.

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The natural tendency of those

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materials is for them to

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degrade, decompose, and go back

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to the Earth.

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Meat processing, meat

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preservation, the early meat

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industry all dealt with those

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same issues that we currently

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deal with today.

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They just did it in a different

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light.

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And it was a way to preserve

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perishable foods.

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So there are some very, very

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ancient preservation methods

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which, interestingly, are still

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very commonly used today.

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Drying, many different examples

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of drying fresh meats.

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Centuries ago.

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Here's some examples of some

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fresh pieces of meat that are

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hanging on some lines.

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I can promise you this practice

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is done in certain countries

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around the world still today.

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In the US, it's probably not

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quite so common.

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We have other technologies, and

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we'll talk about those.

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Here's a great picture of an

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Indian tribe drying meats.

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The product biltong, has

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everyone heard of that product?

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Dried meats.

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There's even a few companies

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that will use pictures similar

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to this to kind of describe the

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ancient roots of that.

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So drying was a very primitive

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but very effective way to

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preserve meats, specifically

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fresh meats during that time.

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00:08:57,600 --> 00:09:01,033
Smoking was another very ancient

292
00:09:01,033 --> 00:09:04,666
preservation method.

293
00:09:04,666 --> 00:09:06,533
So, it is clear, and we can talk

294
00:09:06,533 --> 00:09:08,666
science about this topic for an

295
00:09:08,666 --> 00:09:12,300
hour, I suspect you're probably

296
00:09:12,300 --> 00:09:14,500
not interested in that, but

297
00:09:14,500 --> 00:09:17,000
smoking, if you do it long

298
00:09:17,000 --> 00:09:20,900
enough and in the right way, it

299
00:09:20,900 --> 00:09:22,566
alone can be a very effective

300
00:09:22,566 --> 00:09:24,766
preservation method.

301
00:09:24,766 --> 00:09:26,466
There are many compounds and

302
00:09:26,466 --> 00:09:29,200
microbials and antioxidants in

303
00:09:29,200 --> 00:09:31,833
smoke that can very effectively

304
00:09:31,833 --> 00:09:34,133
preserve meat.

305
00:09:34,133 --> 00:09:35,766
You just need to do it for an

306
00:09:35,766 --> 00:09:38,466
awful long time to really see

307
00:09:38,466 --> 00:09:40,966
some significant benefits.

308
00:09:40,966 --> 00:09:42,700
So here's a couple pictures of

309
00:09:42,700 --> 00:09:45,100
just a very simple smokehouse.

310
00:09:45,100 --> 00:09:47,766
Gosh, this is very similar to

311
00:09:47,766 --> 00:09:49,266
what barbeque smokehouses and

312
00:09:49,266 --> 00:09:50,433
barbeque pits look like today,

313
00:09:50,433 --> 00:09:51,733
isn't it?

314
00:09:51,733 --> 00:09:52,866
Anyone barbeque in this

315
00:09:52,866 --> 00:09:54,533
audience?

316
00:09:54,533 --> 00:09:58,333
Do you not have a fire box and

317
00:09:58,333 --> 00:10:00,633
an indirect heat source that

318
00:10:00,633 --> 00:10:03,066
transfers the smoke into the

319
00:10:03,066 --> 00:10:05,400
vesicle where you're slowly

320
00:10:05,400 --> 00:10:08,466
barbequing or smoking meat?

321
00:10:08,466 --> 00:10:10,166
These concepts have been around

322
00:10:10,166 --> 00:10:13,133
for a very long time.

323
00:10:13,133 --> 00:10:16,066
Oh, boy.

324
00:10:16,066 --> 00:10:17,933
Salting, we're all very familiar

325
00:10:17,933 --> 00:10:19,500
with this process.

326
00:10:19,500 --> 00:10:20,933
Perhaps when we think about

327
00:10:20,933 --> 00:10:22,266
ancient meat industry or meat

328
00:10:22,266 --> 00:10:23,800
industry history it's probably

329
00:10:23,800 --> 00:10:24,933
one of the first things we think

330
00:10:24,933 --> 00:10:26,300
about is salting.

331
00:10:26,300 --> 00:10:27,500
Still today we utilize this

332
00:10:27,500 --> 00:10:30,000
technology.

333
00:10:30,000 --> 00:10:33,200
Salting is very effective and

334
00:10:33,200 --> 00:10:36,666
either packed in barrels or

335
00:10:36,666 --> 00:10:39,800
loosely salted, very effective

336
00:10:39,800 --> 00:10:42,033
method for preservation.

337
00:10:42,033 --> 00:10:45,700
Oh, gosh.

338
00:10:45,700 --> 00:10:47,500
So let's move into a little bit

339
00:10:47,500 --> 00:10:49,066
about, a little more into

340
00:10:49,066 --> 00:10:51,466
current times.

341
00:10:51,466 --> 00:10:54,200
And we can talk about the term

342
00:10:54,200 --> 00:10:56,266
the meat packing industry.

343
00:10:56,266 --> 00:10:58,800
So, the meat industry by no

344
00:10:58,800 --> 00:11:00,200
means is a simple and

345
00:11:00,200 --> 00:11:02,166
straightforward industry.

346
00:11:02,166 --> 00:11:04,833
There's a lot of different ways

347
00:11:04,833 --> 00:11:08,233
that we describe ourselves.

348
00:11:08,233 --> 00:11:09,533
There's a lot of different words

349
00:11:09,533 --> 00:11:10,966
that we use.

350
00:11:10,966 --> 00:11:12,366
Believe it or not, the meat

351
00:11:12,366 --> 00:11:15,266
industry has its own vocabulary.

352
00:11:15,266 --> 00:11:16,600
There are words that we use in

353
00:11:16,600 --> 00:11:17,700
the meat industry that no one

354
00:11:17,700 --> 00:11:20,400
else uses anywhere.

355
00:11:20,400 --> 00:11:22,433
Like evisceration,

356
00:11:22,433 --> 00:11:27,166
exsanguination, exudative, these

357
00:11:27,166 --> 00:11:28,666
were all words that were

358
00:11:28,666 --> 00:11:30,000
developed specifically to

359
00:11:30,000 --> 00:11:31,066
describe meat industry

360
00:11:31,066 --> 00:11:32,633
phenomenons.

361
00:11:32,633 --> 00:11:35,566
So, the meat industry is

362
00:11:35,566 --> 00:11:37,100
sometimes referred to as the

363
00:11:37,100 --> 00:11:38,766
meat packing industry, and today

364
00:11:38,766 --> 00:11:40,833
we kind of associate that with

365
00:11:40,833 --> 00:11:42,966
meat packing plants, plants that

366
00:11:42,966 --> 00:11:46,533
slaughter animals and generate

367
00:11:46,533 --> 00:11:48,533
whole-muscle cuts, steaks and

368
00:11:48,533 --> 00:11:51,600
roasts and chops and so forth,

369
00:11:51,600 --> 00:11:53,233
but the meat packing industry,

370
00:11:53,233 --> 00:11:55,400
looking back historically,

371
00:11:55,400 --> 00:11:57,700
really was to define the way

372
00:11:57,700 --> 00:12:00,300
that animals were slaughtered

373
00:12:00,300 --> 00:12:01,666
and the meat was handled and

374
00:12:01,666 --> 00:12:03,133
processed.

375
00:12:03,133 --> 00:12:06,100
So the meat was packed with salt

376
00:12:06,100 --> 00:12:10,233
in barrels centuries ago, before

377
00:12:10,233 --> 00:12:12,000
today's great invention of

378
00:12:12,000 --> 00:12:13,433
refrigeration.

379
00:12:13,433 --> 00:12:16,400
Meat packing.

380
00:12:16,400 --> 00:12:18,433
And this process, this

381
00:12:18,433 --> 00:12:21,966
technology, salting, stimulated

382
00:12:21,966 --> 00:12:24,366
the formation of large meat

383
00:12:24,366 --> 00:12:25,800
packing plants, the growth of

384
00:12:25,800 --> 00:12:29,066
the industry.

385
00:12:29,066 --> 00:12:30,300
Don't worry, before too long

386
00:12:30,300 --> 00:12:33,233
we'll get into current days-age

387
00:12:33,233 --> 00:12:35,300
technology and so forth, but

388
00:12:35,300 --> 00:12:36,533
work with me for a while.

389
00:12:36,533 --> 00:12:38,400
We're kind of still back in the

390
00:12:38,400 --> 00:12:40,766
older generations.

391
00:12:40,766 --> 00:12:42,166
An interesting story which many

392
00:12:42,166 --> 00:12:44,100
of you have probably heard or

393
00:12:44,100 --> 00:12:46,100
read about.

394
00:12:46,100 --> 00:12:47,300
There's a gentleman by the name

395
00:12:47,300 --> 00:12:48,700
of Sam Wilson.

396
00:12:48,700 --> 00:12:51,633
He owned a meat packing company

397
00:12:51,633 --> 00:12:53,400
called ES Wilson Company in

398
00:12:53,400 --> 00:12:57,133
Troy, New York, in 1800 or in

399
00:12:57,133 --> 00:13:01,266
the 1800 circa range, time.

400
00:13:01,266 --> 00:13:03,466
He was a meat supplier to the

401
00:13:03,466 --> 00:13:06,166
military in the War of 1812, or

402
00:13:06,166 --> 00:13:07,600
one of the meat suppliers.

403
00:13:07,600 --> 00:13:10,833
So he supplied packed meats,

404
00:13:10,833 --> 00:13:12,633
salted meat in barrels to the

405
00:13:12,633 --> 00:13:14,233
military before the time of

406
00:13:14,233 --> 00:13:16,066
refrigeration.

407
00:13:16,066 --> 00:13:17,866
On those barrels it was stamped

408
00:13:17,866 --> 00:13:20,800
US because at that time you had

409
00:13:20,800 --> 00:13:23,200
to put on the barrels where the

410
00:13:23,200 --> 00:13:24,766
meat was coming from and where

411
00:13:24,766 --> 00:13:26,433
it was going to.

412
00:13:26,433 --> 00:13:33,466
So the stamp was ES/US.

413
00:13:33,466 --> 00:13:36,933
Mr. Wilson was also lovingly

414
00:13:36,933 --> 00:13:38,700
referred to or known in his

415
00:13:38,700 --> 00:13:41,700
areas as Uncle Sam.

416
00:13:41,700 --> 00:13:45,900
So as media and discussions and

417
00:13:45,900 --> 00:13:47,900
people and conversation and

418
00:13:47,900 --> 00:13:49,733
conversations took place,

419
00:13:49,733 --> 00:13:53,366
eventually US to many people,

420
00:13:53,366 --> 00:13:55,766
United States, was kind of put

421
00:13:55,766 --> 00:13:57,700
together with Uncle Sam, and

422
00:13:57,700 --> 00:14:00,933
that is really where the term

423
00:14:00,933 --> 00:14:02,466
Uncle Sam in relation to

424
00:14:02,466 --> 00:14:05,233
describing the US government was

425
00:14:05,233 --> 00:14:09,033
established.

426
00:14:09,033 --> 00:14:10,400
So up to this point we've been

427
00:14:10,400 --> 00:14:11,533
talking about the fresh meat

428
00:14:11,533 --> 00:14:12,600
industry.

429
00:14:12,600 --> 00:14:13,700
Let's talk about the processed

430
00:14:13,700 --> 00:14:15,366
meats industry.

431
00:14:15,366 --> 00:14:16,866
So let's talk a little about

432
00:14:16,866 --> 00:14:18,833
processed meats history.

433
00:14:18,833 --> 00:14:21,633
And in order for us to do this,

434
00:14:21,633 --> 00:14:23,233
effectively, we have to think

435
00:14:23,233 --> 00:14:27,233
about what processed meats are.

436
00:14:27,233 --> 00:14:29,133
And this is, in some

437
00:14:29,133 --> 00:14:30,700
conversations, kind of a million

438
00:14:30,700 --> 00:14:32,766
dollar question, maybe a loaded

439
00:14:32,766 --> 00:14:34,066
question.

440
00:14:34,066 --> 00:14:36,233
What is a processed meat?

441
00:14:36,233 --> 00:14:37,666
You could expand that and say,

442
00:14:37,666 --> 00:14:39,600
what's a processed food?

443
00:14:39,600 --> 00:14:40,966
But a processed meat by a

444
00:14:40,966 --> 00:14:43,666
textbook definition is a product

445
00:14:43,666 --> 00:14:46,666
where a physical, chemical, or

446
00:14:46,666 --> 00:14:48,733
organoleptic transformation of

447
00:14:48,733 --> 00:14:52,000
the fresh meat, the unprocessed

448
00:14:52,000 --> 00:14:55,100
version, occurred which results

449
00:14:55,100 --> 00:14:59,333
in a definable property.

450
00:14:59,333 --> 00:15:01,100
So the texture has changed, the

451
00:15:01,100 --> 00:15:03,133
flavor has changed, or perhaps

452
00:15:03,133 --> 00:15:05,266
the taste has changed, or all

453
00:15:05,266 --> 00:15:06,766
three or maybe some other

454
00:15:06,766 --> 00:15:08,400
changes.

455
00:15:08,400 --> 00:15:10,600
So this begs the question, when

456
00:15:10,600 --> 00:15:12,033
we're thinking about the history

457
00:15:12,033 --> 00:15:15,933
of processed meats, were these

458
00:15:15,933 --> 00:15:19,200
products created by accident,

459
00:15:19,200 --> 00:15:21,433
were they created by intention,

460
00:15:21,433 --> 00:15:22,733
or were they created by

461
00:15:22,733 --> 00:15:24,533
necessity?

462
00:15:24,533 --> 00:15:25,833
So, if we think about the

463
00:15:25,833 --> 00:15:27,133
preservation methods, the

464
00:15:27,133 --> 00:15:28,633
salting, the drying, the

465
00:15:28,633 --> 00:15:30,933
smoking, all methods that we

466
00:15:30,933 --> 00:15:32,833
typically see in some way,

467
00:15:32,833 --> 00:15:34,566
shape, or form in today's

468
00:15:34,566 --> 00:15:39,133
processed meats, were they put

469
00:15:39,133 --> 00:15:41,666
into fresh meats to develop

470
00:15:41,666 --> 00:15:45,433
processed meats by accident?

471
00:15:45,433 --> 00:15:46,633
Did we happen to realize that if

472
00:15:46,633 --> 00:15:48,666
we salt a meat it's a processed

473
00:15:48,666 --> 00:15:50,700
product?

474
00:15:50,700 --> 00:15:52,366
Or did we happen to notice that

475
00:15:52,366 --> 00:15:54,433
we needed to salt a product to

476
00:15:54,433 --> 00:15:56,566
create a safe product to extend

477
00:15:56,566 --> 00:15:58,766
the shelf life of that product,

478
00:15:58,766 --> 00:16:01,333
hence it became a processed

479
00:16:01,333 --> 00:16:02,500
product.

480
00:16:02,500 --> 00:16:03,700
So, that's a great question to

481
00:16:03,700 --> 00:16:04,900
ponder.

482
00:16:04,900 --> 00:16:06,533
But let's talk a little bit more

483
00:16:06,533 --> 00:16:08,133
about what defines a processed

484
00:16:08,133 --> 00:16:09,600
meat product.

485
00:16:09,600 --> 00:16:11,300
Meat processing, of course, is

486
00:16:11,300 --> 00:16:12,933
the obvious answer.

487
00:16:12,933 --> 00:16:14,333
But what exactly is meat

488
00:16:14,333 --> 00:16:15,733
processing?

489
00:16:15,733 --> 00:16:17,233
How do you take a fresh piece of

490
00:16:17,233 --> 00:16:19,900
meat and transform it so that

491
00:16:19,900 --> 00:16:24,366
the texture, flavor, aroma, or

492
00:16:24,366 --> 00:16:27,000
any other organoleptic property

493
00:16:27,000 --> 00:16:28,200
is different than the original

494
00:16:28,200 --> 00:16:29,966
form?

495
00:16:29,966 --> 00:16:31,233
So, there's some very common

496
00:16:31,233 --> 00:16:34,333
technologies that have been used

497
00:16:34,333 --> 00:16:35,633
centuries ago, very common

498
00:16:35,633 --> 00:16:36,933
technologies that are used

499
00:16:36,933 --> 00:16:38,500
today.

500
00:16:38,500 --> 00:16:40,700
One of those is particle

501
00:16:40,700 --> 00:16:42,000
reduction.

502
00:16:42,000 --> 00:16:43,466
Any time that you take a big

503
00:16:43,466 --> 00:16:44,900
piece of meat and you reduce the

504
00:16:44,900 --> 00:16:48,200
size of that one muscle or

505
00:16:48,200 --> 00:16:49,833
bundle of muscles into smaller

506
00:16:49,833 --> 00:16:51,633
pieces, that's a form of

507
00:16:51,633 --> 00:16:53,500
processing.

508
00:16:53,500 --> 00:16:55,000
We could arguably say that

509
00:16:55,000 --> 00:16:57,566
ground beef is a processed meat

510
00:16:57,566 --> 00:16:59,466
product.

511
00:16:59,466 --> 00:17:01,400
The original form is not what

512
00:17:01,400 --> 00:17:03,300
you buy in a package.

513
00:17:03,300 --> 00:17:05,333
The original form was whole cuts

514
00:17:05,333 --> 00:17:06,933
of meat or perhaps smaller

515
00:17:06,933 --> 00:17:09,300
trimmings that were generated

516
00:17:09,300 --> 00:17:10,666
from making steaks and roasts

517
00:17:10,666 --> 00:17:13,233
and so forth from those cuts.

518
00:17:13,233 --> 00:17:16,533
Addition of salt, spices, and

519
00:17:16,533 --> 00:17:19,733
other ingredients all create a

520
00:17:19,733 --> 00:17:21,300
processed product, take a fresh

521
00:17:21,300 --> 00:17:23,766
product to a processed product.

522
00:17:23,766 --> 00:17:27,300
Curing or salting, smoking,

523
00:17:27,300 --> 00:17:31,366
cooking, drying, or any other

524
00:17:31,366 --> 00:17:33,133
change in physical or

525
00:17:33,133 --> 00:17:35,900
organoleptic properties all are

526
00:17:35,900 --> 00:17:38,666
definitions of meat processing.

527
00:17:38,666 --> 00:17:41,300
>> What does that word mean?

528
00:17:41,300 --> 00:17:42,500
>> Organoleptic, what does it

529
00:17:42,500 --> 00:17:43,633
mean?

530
00:17:43,633 --> 00:17:44,766
>> Your senses.

531
00:17:44,766 --> 00:17:45,666
Your sight, your smell, your

532
00:17:45,666 --> 00:17:47,766
touch.

533
00:17:47,766 --> 00:17:50,066
Great question.

534
00:17:50,066 --> 00:17:51,666
So, let's talk about some of the

535
00:17:51,666 --> 00:17:53,733
advancements, really important

536
00:17:53,733 --> 00:17:56,000
advancements that took us out of

537
00:17:56,000 --> 00:17:58,733
the Ice Age, for lack of a

538
00:17:58,733 --> 00:18:01,600
better word, to current meat

539
00:18:01,600 --> 00:18:03,966
industry and the convenience

540
00:18:03,966 --> 00:18:06,633
that we have today.

541
00:18:06,633 --> 00:18:08,100
And there are a couple really,

542
00:18:08,100 --> 00:18:10,666
really important advancements.

543
00:18:10,666 --> 00:18:14,200
One of those, both of them are

544
00:18:14,200 --> 00:18:16,100
related to preservation.

545
00:18:16,100 --> 00:18:18,133
One of those is related to the

546
00:18:18,133 --> 00:18:21,400
discovery of meat curing.

547
00:18:21,400 --> 00:18:22,833
And meat curing was first

548
00:18:22,833 --> 00:18:25,666
discovered by an ingredient

549
00:18:25,666 --> 00:18:27,433
called saltpetre, spelled

550
00:18:27,433 --> 00:18:31,200
P-E-T-R-E or P-E-T-E-R, which is

551
00:18:31,200 --> 00:18:33,966
potassium nitrate.

552
00:18:33,966 --> 00:18:36,433
Here's a picture when you could

553
00:18:36,433 --> 00:18:38,133
buy, you can still buy saltpetre

554
00:18:38,133 --> 00:18:40,066
today but here's an old picture

555
00:18:40,066 --> 00:18:41,666
in an old cardboard container of

556
00:18:41,666 --> 00:18:43,000
saltpetre.

557
00:18:43,000 --> 00:18:44,266
It says certified quality

558
00:18:44,266 --> 00:18:46,400
saltpetre granular.

559
00:18:46,400 --> 00:18:47,733
And this was product was

560
00:18:47,733 --> 00:18:49,133
produced out in Denver,

561
00:18:49,133 --> 00:18:50,866
Colorado.

562
00:18:50,866 --> 00:18:53,366
This ingredient resulted in meat

563
00:18:53,366 --> 00:18:54,833
products with improved quality

564
00:18:54,833 --> 00:18:56,500
and safety.

565
00:18:56,500 --> 00:19:00,233
This ingredient allowed for more

566
00:19:00,233 --> 00:19:03,100
palatable products.

567
00:19:03,100 --> 00:19:04,700
So, we're still

568
00:19:04,700 --> 00:19:08,233
pre-refrigeration.

569
00:19:08,233 --> 00:19:10,033
And we're still extending the

570
00:19:10,033 --> 00:19:12,233
shelf life of those products,

571
00:19:12,233 --> 00:19:14,600
taking perishable foods and

572
00:19:14,600 --> 00:19:17,200
keeping them safe and keeping

573
00:19:17,200 --> 00:19:19,566
them from spoiling very quickly.

574
00:19:19,566 --> 00:19:21,733
So, if you don't mind eating 10%

575
00:19:21,733 --> 00:19:26,566
or 12% salt in a piece of meat,

576
00:19:26,566 --> 00:19:29,033
no problems.

577
00:19:29,033 --> 00:19:30,933
But no one in this room, I

578
00:19:30,933 --> 00:19:34,733
suspect, even the little bit

579
00:19:34,733 --> 00:19:36,200
older generation in this room

580
00:19:36,200 --> 00:19:37,833
probably wouldn't be able to

581
00:19:37,833 --> 00:19:39,700
tolerate 10% or 12% salt.

582
00:19:39,700 --> 00:19:41,500
I suspect you could probably

583
00:19:41,500 --> 00:19:42,933
handle 5% or 6% salt pretty

584
00:19:42,933 --> 00:19:44,400
easily, maybe even a 7% or 8% in

585
00:19:44,400 --> 00:19:45,800
this room.

586
00:19:45,800 --> 00:19:49,233
But this ingredient allowed us

587
00:19:49,233 --> 00:19:54,466
to reduce the amount of salt to

588
00:19:54,466 --> 00:19:57,366
make a product more palatable

589
00:19:57,366 --> 00:19:59,800
and enhance the safety of that

590
00:19:59,800 --> 00:20:02,400
product by controlling bacteria,

591
00:20:02,400 --> 00:20:04,866
especially pathogenic bacteria.

592
00:20:04,866 --> 00:20:06,433
And this discovery was by

593
00:20:06,433 --> 00:20:07,833
accident.

594
00:20:07,833 --> 00:20:09,466
It dated back to the 10th

595
00:20:09,466 --> 00:20:12,300
century with the ancient Romans

596
00:20:12,300 --> 00:20:14,300
and probably before then.

597
00:20:14,300 --> 00:20:15,600
But at that time it was an

598
00:20:15,600 --> 00:20:16,866
ingredient that worked.

599
00:20:16,866 --> 00:20:18,133
They didn't know why it worked,

600
00:20:18,133 --> 00:20:19,400
what it was.

601
00:20:19,400 --> 00:20:20,566
It just made a product that was

602
00:20:20,566 --> 00:20:22,433
higher quality and, as time

603
00:20:22,433 --> 00:20:26,533
would pass, safer and having a

604
00:20:26,533 --> 00:20:28,766
longer shelf life.

605
00:20:28,766 --> 00:20:30,900
This is the modern version of

606
00:20:30,900 --> 00:20:33,166
that ingredient which is a

607
00:20:33,166 --> 00:20:38,433
sodium nitrite.

608
00:20:38,433 --> 00:20:41,900
So, potassium nitrate is an

609
00:20:41,900 --> 00:20:43,833
inner compound.

610
00:20:43,833 --> 00:20:45,366
It must first be converted to

611
00:20:45,366 --> 00:20:47,866
this ingredient, potassium

612
00:20:47,866 --> 00:20:49,166
nitrite or sodium nitrite in

613
00:20:49,166 --> 00:20:50,866
this case.

614
00:20:50,866 --> 00:20:53,066
In those times it was discovered

615
00:20:53,066 --> 00:20:54,600
occurred by the conversion of

616
00:20:54,600 --> 00:20:57,000
nitrate to nitrite by natural

617
00:20:57,000 --> 00:20:58,866
microflora, bacteria that was on

618
00:20:58,866 --> 00:21:02,200
the meat, spoilage bacteria.

619
00:21:02,200 --> 00:21:04,033
And when that occurred, it

620
00:21:04,033 --> 00:21:09,033
resulted in curing, meat curing,

621
00:21:09,033 --> 00:21:11,966
which was absolutely significant

622
00:21:11,966 --> 00:21:14,633
in the meat industry.

623
00:21:14,633 --> 00:21:17,133
The other change in addition to

624
00:21:17,133 --> 00:21:19,100
curing was the advent of

625
00:21:19,100 --> 00:21:21,300
refrigeration.

626
00:21:21,300 --> 00:21:22,633
And although today it's just a

627
00:21:22,633 --> 00:21:25,333
modern, it's not even a

628
00:21:25,333 --> 00:21:27,066
convenience, it's really an

629
00:21:27,066 --> 00:21:30,466
expectation, this technology has

630
00:21:30,466 --> 00:21:32,666
allowed us to have all the

631
00:21:32,666 --> 00:21:34,100
different products that we have

632
00:21:34,100 --> 00:21:36,300
today in the marketplace.

633
00:21:36,300 --> 00:21:38,866
Without refrigeration, we would

634
00:21:38,866 --> 00:21:42,133
have far, far fewer meat and

635
00:21:42,133 --> 00:21:43,633
poultry products to choose from.

636
00:21:43,633 --> 00:21:45,033
Of course, we would have a whole

637
00:21:45,033 --> 00:21:46,166
lot fewer other products as

638
00:21:46,166 --> 00:21:47,933
well.

639
00:21:47,933 --> 00:21:49,600
But it alone has had a greater

640
00:21:49,600 --> 00:21:51,433
impact than probably any other

641
00:21:51,433 --> 00:21:56,600
technology just in allowing the

642
00:21:56,600 --> 00:21:59,000
industry to grow.

643
00:21:59,000 --> 00:22:01,266
So, how did refrigeration and

644
00:22:01,266 --> 00:22:02,766
the advent of sodium nitrite and

645
00:22:02,766 --> 00:22:04,433
curing, how did it effect

646
00:22:04,433 --> 00:22:06,533
processed meats?

647
00:22:06,533 --> 00:22:07,733
We're clearly now in the

648
00:22:07,733 --> 00:22:10,466
processed meats side of thing.

649
00:22:10,466 --> 00:22:11,800
One, we've touched on an

650
00:22:11,800 --> 00:22:13,600
improved shelf life.

651
00:22:13,600 --> 00:22:15,866
So without refrigeration, we can

652
00:22:15,866 --> 00:22:17,766
make products that last a very,

653
00:22:17,766 --> 00:22:20,033
very long time.

654
00:22:20,033 --> 00:22:21,366
Here's an example of one of

655
00:22:21,366 --> 00:22:23,533
those.

656
00:22:23,533 --> 00:22:27,100
Prosciutto, high in salt, this

657
00:22:27,100 --> 00:22:29,966
stuff will last years, and it

658
00:22:29,966 --> 00:22:31,633
will do so because of the salt

659
00:22:31,633 --> 00:22:34,200
that's in this product.

660
00:22:34,200 --> 00:22:36,066
But we typically don't want to

661
00:22:36,066 --> 00:22:38,300
be eating summer sausage that

662
00:22:38,300 --> 00:22:41,100
has the same amount of salt as a

663
00:22:41,100 --> 00:22:43,400
prosciutto, or we may not be

664
00:22:43,400 --> 00:22:45,933
wanting to eat hotdogs that have

665
00:22:45,933 --> 00:22:47,800
the same amount of salt as

666
00:22:47,800 --> 00:22:49,700
prosciutto.

667
00:22:49,700 --> 00:22:51,566
So, we must do something, and

668
00:22:51,566 --> 00:22:54,633
refrigeration is the answer.

669
00:22:54,633 --> 00:22:56,466
So, we can get improved shelf

670
00:22:56,466 --> 00:22:58,400
life.

671
00:22:58,400 --> 00:23:00,533
Rather than days before products

672
00:23:00,533 --> 00:23:02,433
spoil, we can get weeks and, in

673
00:23:02,433 --> 00:23:03,733
some cases, months.

674
00:23:03,733 --> 00:23:06,433
Improved palatability.

675
00:23:06,433 --> 00:23:08,033
By reducing the salt, using salt

676
00:23:08,033 --> 00:23:10,800
as an example here a lot, we can

677
00:23:10,800 --> 00:23:12,966
make products that are much more

678
00:23:12,966 --> 00:23:15,666
enjoyable.

679
00:23:15,666 --> 00:23:18,366
You don't have to run right away

680
00:23:18,366 --> 00:23:20,466
to a water fountain after you

681
00:23:20,466 --> 00:23:22,533
get done eating a meat product.

682
00:23:22,533 --> 00:23:24,466
There's a few that still give

683
00:23:24,466 --> 00:23:26,466
you that need.

684
00:23:26,466 --> 00:23:29,000
Improved safety, absolutely.

685
00:23:29,000 --> 00:23:30,833
It goes without saying.

686
00:23:30,833 --> 00:23:32,766
Improved retail costs.

687
00:23:32,766 --> 00:23:34,700
Sometimes we, as consumers,

688
00:23:34,700 --> 00:23:36,533
don't think about this a whole

689
00:23:36,533 --> 00:23:38,533
lot.

690
00:23:38,533 --> 00:23:40,433
If products don't have to be

691
00:23:40,433 --> 00:23:42,366
thrown away or discarded because

692
00:23:42,366 --> 00:23:44,433
they have a longer shelf life,

693
00:23:44,433 --> 00:23:46,433
the cost, overall, of products

694
00:23:46,433 --> 00:23:48,966
goes down.

695
00:23:48,966 --> 00:23:50,900
And improved variety for

696
00:23:50,900 --> 00:23:52,800
consumers.

697
00:23:52,800 --> 00:23:55,400
Because of refrigeration,

698
00:23:55,400 --> 00:23:58,000
because of longer shelf life,

699
00:23:58,000 --> 00:24:00,066
because we can transport

700
00:24:00,066 --> 00:24:02,100
products from across a country

701
00:24:02,100 --> 00:24:05,500
and around the world, we now can

702
00:24:05,500 --> 00:24:07,466
get products, and this is a bad

703
00:24:07,466 --> 00:24:09,733
example because this is made in

704
00:24:09,733 --> 00:24:11,933
Italy, but we can get products

705
00:24:11,933 --> 00:24:14,233
from other countries very, very

706
00:24:14,233 --> 00:24:17,500
readily.

707
00:24:17,500 --> 00:24:20,800
So we do need to talk about the

708
00:24:20,800 --> 00:24:22,766
scientific component of meat

709
00:24:22,766 --> 00:24:24,766
processing.

710
00:24:24,766 --> 00:24:27,200
And there's a whole ton of

711
00:24:27,200 --> 00:24:29,833
science that goes into quality,

712
00:24:29,833 --> 00:24:32,500
safety, shelf life,

713
00:24:32,500 --> 00:24:34,833
palatability, organoleptic

714
00:24:34,833 --> 00:24:36,766
traits.

715
00:24:36,766 --> 00:24:38,800
I'll quit using that word.

716
00:24:38,800 --> 00:24:40,800
But there are some very

717
00:24:40,800 --> 00:24:42,800
fundamental concepts, very

718
00:24:42,800 --> 00:24:45,033
fundamental scientific concepts

719
00:24:45,033 --> 00:24:47,166
about meat processing which are

720
00:24:47,166 --> 00:24:49,266
very, very important and we

721
00:24:49,266 --> 00:24:51,366
utilize to allow the products

722
00:24:51,366 --> 00:24:53,300
that we have in the marketplace

723
00:24:53,300 --> 00:24:55,133
today.

724
00:24:55,133 --> 00:24:57,433
One is a concept called protein

725
00:24:57,433 --> 00:24:59,933
solubilization and extraction.

726
00:24:59,933 --> 00:25:06,233
So, we have ground beef.

727
00:25:06,233 --> 00:25:10,533
We cook that ground beef.

728
00:25:10,533 --> 00:25:12,466
We eat that ground beef.

729
00:25:12,466 --> 00:25:14,500
Perhaps we make hamburgers.

730
00:25:14,500 --> 00:25:16,233
It crumbles.

731
00:25:16,233 --> 00:25:18,200
It has loose texture.

732
00:25:18,200 --> 00:25:20,133
Typically no salt or maybe just

733
00:25:20,133 --> 00:25:22,000
a few shakes with a salt shaker.

734
00:25:22,000 --> 00:25:23,966
We take that ground beef, we add

735
00:25:23,966 --> 00:25:26,300
2% or 3% salt, some other spices

736
00:25:26,300 --> 00:25:30,400
to make it not ground beef.

737
00:25:30,400 --> 00:25:32,400
We do some mixing, some

738
00:25:32,400 --> 00:25:34,200
mechanical action.

739
00:25:34,200 --> 00:25:36,200
We allow the salt to act on the

740
00:25:36,200 --> 00:25:38,200
protein, the meat batter becomes

741
00:25:38,200 --> 00:25:40,033
sticky because of extraction and

742
00:25:40,033 --> 00:25:43,266
solubilization of the proteins,

743
00:25:43,266 --> 00:25:45,533
and we result in a product that

744
00:25:45,533 --> 00:25:47,433
has a very unique texture.

745
00:25:47,433 --> 00:25:49,533
And we're going to sample this

746
00:25:49,533 --> 00:25:51,433
product here in a couple

747
00:25:51,433 --> 00:25:53,300
minutes.

748
00:25:53,300 --> 00:25:55,400
A second very important

749
00:25:55,400 --> 00:25:57,600
scientific concept is pH.

750
00:25:57,600 --> 00:25:59,900
The meat industry, on a daily

751
00:25:59,900 --> 00:26:01,966
basis, controls and utilizes the

752
00:26:01,966 --> 00:26:04,000
adjustment of pH of a meat

753
00:26:04,000 --> 00:26:05,866
system.

754
00:26:05,866 --> 00:26:08,466
So, as living animals and

755
00:26:08,466 --> 00:26:11,133
humans, the pH of us is about

756
00:26:11,133 --> 00:26:13,800
neutral.

757
00:26:13,800 --> 00:26:16,800
We're around 7.0 pH.

758
00:26:16,800 --> 00:26:19,166
After animals are slaughtered,

759
00:26:19,166 --> 00:26:21,166
that pH declines, and some

760
00:26:21,166 --> 00:26:23,633
biochemical changes occur during

761
00:26:23,633 --> 00:26:25,566
this process.

762
00:26:25,566 --> 00:26:27,566
And for those of you that were

763
00:26:27,566 --> 00:26:29,566
in the summer sausage and

764
00:26:29,566 --> 00:26:31,500
bratwurst Wednesday Nite at the

765
00:26:31,500 --> 00:26:33,400
Lab I did about a year and a

766
00:26:33,400 --> 00:26:35,166
half ago, we talked about that

767
00:26:35,166 --> 00:26:36,966
very extensively.

768
00:26:36,966 --> 00:26:39,000
But we can control the pH and

769
00:26:39,000 --> 00:26:40,866
utilize the pH for a number of

770
00:26:40,866 --> 00:26:42,633
reasons.

771
00:26:42,633 --> 00:26:45,066
We can improve the texture of a

772
00:26:45,066 --> 00:26:47,466
sausage or a meat product.

773
00:26:47,466 --> 00:26:49,533
We can improve the safety of a

774
00:26:49,533 --> 00:26:52,366
meat product.

775
00:26:52,366 --> 00:26:55,033
We can change many, many things.

776
00:26:55,033 --> 00:26:57,833
And there's also a whole myriad

777
00:26:57,833 --> 00:27:00,766
of biological and biochemical

778
00:27:00,766 --> 00:27:03,266
changes that we scientifically

779
00:27:03,266 --> 00:27:05,300
research and understand.

780
00:27:05,300 --> 00:27:07,366
Those that are specifically

781
00:27:07,366 --> 00:27:09,233
related to very important meat

782
00:27:09,233 --> 00:27:11,233
biochemistry and meat chemistry

783
00:27:11,233 --> 00:27:13,300
concepts.

784
00:27:13,300 --> 00:27:15,466
Whether it be the rancidity of

785
00:27:15,466 --> 00:27:18,033
fat, lipid oxidation, change in

786
00:27:18,033 --> 00:27:20,933
color, change in protein,

787
00:27:20,933 --> 00:27:23,266
lipolysis, protein degradation,

788
00:27:23,266 --> 00:27:25,666
a number of different

789
00:27:25,666 --> 00:27:27,700
phenomenons that are all

790
00:27:27,700 --> 00:27:29,500
centered around the basic

791
00:27:29,500 --> 00:27:31,533
sciences, especially

792
00:27:31,533 --> 00:27:33,333
biochemistry as well as

793
00:27:33,333 --> 00:27:35,133
chemistry.

794
00:27:35,133 --> 00:27:37,033
So let's go back to this thought

795
00:27:37,033 --> 00:27:38,733
about defining processed meats

796
00:27:38,733 --> 00:27:40,600
because it think it's really,

797
00:27:40,600 --> 00:27:42,433
really important to kind of

798
00:27:42,433 --> 00:27:44,200
think about a little more.

799
00:27:44,200 --> 00:27:45,900
Here are two very, very

800
00:27:45,900 --> 00:27:47,866
generalized ways of categorizing

801
00:27:47,866 --> 00:27:49,700
and defining processed meats.

802
00:27:49,700 --> 00:27:51,600
Earlier I mentioned meat

803
00:27:51,600 --> 00:27:53,366
processing is defined as taking

804
00:27:53,366 --> 00:27:55,200
a whole muscle, perhaps a native

805
00:27:55,200 --> 00:27:56,933
product muscle or group of

806
00:27:56,933 --> 00:27:58,566
products, and doing something to

807
00:27:58,566 --> 00:28:00,300
it.

808
00:28:00,300 --> 00:28:02,033
Whether you're grinding it or

809
00:28:02,033 --> 00:28:03,700
adding salt or a spice.

810
00:28:03,700 --> 00:28:05,466
Whether you're cooking it or

811
00:28:05,466 --> 00:28:07,166
drying it.

812
00:28:07,166 --> 00:28:08,966
For today's discussion, we're

813
00:28:08,966 --> 00:28:10,866
going to define processed meats

814
00:28:10,866 --> 00:28:13,300
as cured, whole muscle meats or

815
00:28:13,300 --> 00:28:15,900
sausages, and this by no means

816
00:28:15,900 --> 00:28:18,033
encompasses all of processed

817
00:28:18,033 --> 00:28:20,400
meats.

818
00:28:20,400 --> 00:28:22,366
Processed meats are sometimes

819
00:28:22,366 --> 00:28:24,166
really, really difficult to

820
00:28:24,166 --> 00:28:26,100
define because there's so many

821
00:28:26,100 --> 00:28:27,800
different variations and there's

822
00:28:27,800 --> 00:28:29,433
so many different names of

823
00:28:29,433 --> 00:28:31,333
products and there's so many

824
00:28:31,333 --> 00:28:33,066
instances where if you do

825
00:28:33,066 --> 00:28:34,700
something to a product, change

826
00:28:34,700 --> 00:28:36,500
it slightly, it makes a

827
00:28:36,500 --> 00:28:37,833
completely different product.

828
00:28:37,833 --> 00:28:38,833
So, unfortunately, consumers

829
00:28:38,833 --> 00:28:39,833
kind of get the brunt of that

830
00:28:39,833 --> 00:28:40,833
because you don't necessarily

831
00:28:40,833 --> 00:28:41,933
have a meat product labeling

832
00:28:41,933 --> 00:28:43,366
book, which you can get access

833
00:28:43,366 --> 00:28:45,733
to if you'd like to.

834
00:28:45,733 --> 00:28:49,133
So you're kind of at the helm of

835
00:28:49,133 --> 00:28:50,966
what's on the label.

836
00:28:50,966 --> 00:28:52,733
Today we're going to try to

837
00:28:52,733 --> 00:28:56,366
learn a little bit more about

838
00:28:56,366 --> 00:28:58,100
that so you guys can have some

839
00:28:58,100 --> 00:29:00,733
tools to understand.

840
00:29:00,733 --> 00:29:02,066
So, defining processed meats.

841
00:29:02,066 --> 00:29:03,133
Cured, whole muscle meats, these

842
00:29:03,133 --> 00:29:04,366
are typically whole muscle or

843
00:29:04,366 --> 00:29:06,966
larger muscle pieces that

844
00:29:06,966 --> 00:29:09,166
contain salt and sometimes

845
00:29:09,166 --> 00:29:11,000
sodium nitrate.

846
00:29:11,000 --> 00:29:13,266
The other category is sausages,

847
00:29:13,266 --> 00:29:15,800
and these are products that

848
00:29:15,800 --> 00:29:17,700
typically have significant

849
00:29:17,700 --> 00:29:19,333
particle reduction.

850
00:29:19,333 --> 00:29:20,433
So they're ground.

851
00:29:20,433 --> 00:29:21,566
Big pieces or small pieces,

852
00:29:21,566 --> 00:29:22,966
muscles are ground into smaller

853
00:29:22,966 --> 00:29:25,333
pieces.

854
00:29:25,333 --> 00:29:28,066
And they utilize meat trimmings

855
00:29:28,066 --> 00:29:29,833
that are generated from the

856
00:29:29,833 --> 00:29:30,900
fabrication of whole muscle

857
00:29:30,900 --> 00:29:32,366
cuts.

858
00:29:32,366 --> 00:29:34,233
Going back a couple centuries

859
00:29:34,233 --> 00:29:38,866
from this point.

860
00:29:38,866 --> 00:29:40,066
Meat trimmings were generated

861
00:29:40,066 --> 00:29:42,500
from carcasses.

862
00:29:42,500 --> 00:29:45,633
So you take a side of beef, you

863
00:29:45,633 --> 00:29:47,733
take the round off and the chuck

864
00:29:47,733 --> 00:29:49,866
off and the rib off and you end

865
00:29:49,866 --> 00:29:51,900
up, when you're removing those

866
00:29:51,900 --> 00:29:54,366
cuts from the bones, you end up

867
00:29:54,366 --> 00:29:57,433
with some meat trimmings.

868
00:29:57,433 --> 00:29:59,466
Those small meat trimmings, what

869
00:29:59,466 --> 00:30:01,133
do you do?

870
00:30:01,133 --> 00:30:02,466
Of course you don't discard

871
00:30:02,466 --> 00:30:03,933
them, you don't throw them away.

872
00:30:03,933 --> 00:30:05,133
You utilize them in some other

873
00:30:05,133 --> 00:30:06,766
type of form.

874
00:30:06,766 --> 00:30:08,366
Sausages happen to be an

875
00:30:08,366 --> 00:30:10,200
excellent form to utilize those

876
00:30:10,200 --> 00:30:12,766
trimmings in.

877
00:30:12,766 --> 00:30:15,300
Most sausages are cured with

878
00:30:15,300 --> 00:30:18,600
salt and sodium nitrate.

879
00:30:18,600 --> 00:30:19,866
So let's talk first about

880
00:30:19,866 --> 00:30:21,733
sausages.

881
00:30:21,733 --> 00:30:25,666
And if we define sausages, we

882
00:30:25,666 --> 00:30:28,033
can use the Romans context is

883
00:30:28,033 --> 00:30:30,433
they called it salsus, which

884
00:30:30,433 --> 00:30:32,700
means salted or preserved.

885
00:30:32,700 --> 00:30:34,566
Surprise, surprise.

886
00:30:34,566 --> 00:30:36,266
And this word comes from the

887
00:30:36,266 --> 00:30:38,600
Latin root where the term

888
00:30:38,600 --> 00:30:43,333
sausage is generated from.

889
00:30:43,333 --> 00:30:44,833
There's a whole host of

890
00:30:44,833 --> 00:30:47,366
sausages, and there's a lot of

891
00:30:47,366 --> 00:30:49,466
different kinds of sausages

892
00:30:49,466 --> 00:30:53,700
because of many, many reasons.

893
00:30:53,700 --> 00:30:55,000
Some of those are the

894
00:30:55,000 --> 00:30:57,500
availability of ingredients.

895
00:30:57,500 --> 00:30:58,733
So, different parts of the

896
00:30:58,733 --> 00:31:00,333
country, different parts of the

897
00:31:00,333 --> 00:31:01,966
world have different

898
00:31:01,966 --> 00:31:03,300
ingredients.

899
00:31:03,300 --> 00:31:04,633
So sometimes sausages have been

900
00:31:04,633 --> 00:31:06,600
defined because of that.

901
00:31:06,600 --> 00:31:09,533
Think of like --, places in the

902
00:31:09,533 --> 00:31:11,933
world where peppers and picantes

903
00:31:11,933 --> 00:31:13,733
and things of that are very,

904
00:31:13,733 --> 00:31:15,633
very commonplace.

905
00:31:15,633 --> 00:31:16,833
Stuff that I don't really see

906
00:31:16,833 --> 00:31:18,333
too often when I'm driving to my

907
00:31:18,333 --> 00:31:22,700
home outside of Madison.

908
00:31:22,700 --> 00:31:23,966
Parts of the country or the

909
00:31:23,966 --> 00:31:25,100
world where there's different

910
00:31:25,100 --> 00:31:27,066
climate and storage conditions.

911
00:31:27,066 --> 00:31:29,833
Summer sausage really has no

912
00:31:29,833 --> 00:31:31,933
historical home.

913
00:31:31,933 --> 00:31:33,866
Summer sausage is really a

914
00:31:33,866 --> 00:31:35,233
definition of how the product is

915
00:31:35,233 --> 00:31:36,700
stored.

916
00:31:36,700 --> 00:31:38,633
The idea for summer sausage is

917
00:31:38,633 --> 00:31:39,933
that you would make it in the

918
00:31:39,933 --> 00:31:42,033
winter when it was cold before

919
00:31:42,033 --> 00:31:44,466
refrigeration and make it so

920
00:31:44,466 --> 00:31:47,300
that it would not spoil during

921
00:31:47,300 --> 00:31:48,966
the hotter months, during the

922
00:31:48,966 --> 00:31:50,433
summer.

923
00:31:50,433 --> 00:31:51,800
Hence, you could eat it during

924
00:31:51,800 --> 00:31:53,400
the summer, hence it's called

925
00:31:53,400 --> 00:31:54,700
summer sausage.

926
00:31:54,700 --> 00:31:56,000
Isn't that kind of a quirky,

927
00:31:56,000 --> 00:31:57,500
silly way to define or brand a

928
00:31:57,500 --> 00:31:59,033
product?

929
00:31:59,033 --> 00:32:00,133
Is summer sausage important to

930
00:32:00,133 --> 00:32:01,700
the state?

931
00:32:01,700 --> 00:32:04,233
Oh, heaven forbid, yes.

932
00:32:04,233 --> 00:32:06,166
Absolutely.

933
00:32:06,166 --> 00:32:07,333
I can think of a couple

934
00:32:07,333 --> 00:32:09,466
different ways to bring down the

935
00:32:09,466 --> 00:32:11,766
empire of the state of

936
00:32:11,766 --> 00:32:13,100
Wisconsin.

937
00:32:13,100 --> 00:32:14,233
Banning the sale of summer

938
00:32:14,233 --> 00:32:15,433
sausage would certainly be one

939
00:32:15,433 --> 00:32:17,000
that would move up to the top of

940
00:32:17,000 --> 00:32:19,100
the list.

941
00:32:19,100 --> 00:32:20,433
Cultural uniqueness and

942
00:32:20,433 --> 00:32:22,166
discovering ingredients such as

943
00:32:22,166 --> 00:32:24,566
saltpetre and, today's version,

944
00:32:24,566 --> 00:32:26,266
sodium nitrite.

945
00:32:26,266 --> 00:32:28,166
All of ways to define some of

946
00:32:28,166 --> 00:32:29,966
these different products.

947
00:32:29,966 --> 00:32:32,433
There's also ways to define

948
00:32:32,433 --> 00:32:34,733
products based on where their

949
00:32:34,733 --> 00:32:36,100
roots are from, where they came

950
00:32:36,100 --> 00:32:37,700
from.

951
00:32:37,700 --> 00:32:39,666
So, we sometimes use the word

952
00:32:39,666 --> 00:32:41,133
frankfurters.

953
00:32:41,133 --> 00:32:42,400
Most times in the US we call

954
00:32:42,400 --> 00:32:44,066
them hotdogs, but they're also

955
00:32:44,066 --> 00:32:45,500
known as frankfurters.

956
00:32:45,500 --> 00:32:49,800
And frankfurters got the name

957
00:32:49,800 --> 00:32:51,266
because they were invented in

958
00:32:51,266 --> 00:32:53,566
Frankfurt, Germany.

959
00:32:53,566 --> 00:32:59,100
Wieners, another name for

960
00:32:59,100 --> 00:33:01,066
hotdogs, although these are

961
00:33:01,066 --> 00:33:02,433
technically a little bit

962
00:33:02,433 --> 00:33:04,300
different.

963
00:33:04,300 --> 00:33:05,300
And there some purists that

964
00:33:05,300 --> 00:33:06,300
would tell me they're a whole

965
00:33:06,300 --> 00:33:07,500
lot different.

966
00:33:07,500 --> 00:33:08,900
Wieners were invented in Vienna,

967
00:33:08,900 --> 00:33:10,400
Austria.

968
00:33:10,400 --> 00:33:12,300
Genoa salami was invented in

969
00:33:12,300 --> 00:33:14,833
Genoa, Italy.

970
00:33:14,833 --> 00:33:18,266
Bologna was invented in Bologna,

971
00:33:18,266 --> 00:33:19,633
Italy.

972
00:33:19,633 --> 00:33:21,733
Braunschweiger, another great

973
00:33:21,733 --> 00:33:24,133
German product, also important

974
00:33:24,133 --> 00:33:25,600
to this economy, to this state,

975
00:33:25,600 --> 00:33:28,066
Braunschweig, Germany.

976
00:33:28,066 --> 00:33:30,166
And Lebanon bologna, has anyone

977
00:33:30,166 --> 00:33:32,633
ever had Lebanon bologna before?

978
00:33:32,633 --> 00:33:33,866
It is one of the very few

979
00:33:33,866 --> 00:33:36,233
products that we as a country in

980
00:33:36,233 --> 00:33:39,333
the US can have a claim to fame.

981
00:33:39,333 --> 00:33:40,866
Lebanon bologna was invented in

982
00:33:40,866 --> 00:33:43,300
Lebanon County, Pennsylvania.

983
00:33:43,300 --> 00:33:44,366
It's very similar to a summer

984
00:33:44,366 --> 00:33:45,433
sausage.

985
00:33:45,433 --> 00:33:46,633
In fact, if you go out to

986
00:33:46,633 --> 00:33:50,700
Lancaster or surrounding areas

987
00:33:50,700 --> 00:33:51,866
and you say give me summer

988
00:33:51,866 --> 00:33:52,933
sausage, they would give you

989
00:33:52,933 --> 00:33:54,000
Lebanon bologna.

990
00:33:54,000 --> 00:33:56,166
Very similar to this product,

991
00:33:56,166 --> 00:33:57,533
although it's typically a lot

992
00:33:57,533 --> 00:33:59,600
heavier smoked.

993
00:33:59,600 --> 00:34:02,200
It's even more acidic than this

994
00:34:02,200 --> 00:34:05,100
product, and sometimes they add

995
00:34:05,100 --> 00:34:06,300
a bunch of sugar.

996
00:34:06,300 --> 00:34:07,600
They make a sweet version of

997
00:34:07,600 --> 00:34:09,900
this where they add, everybody

998
00:34:09,900 --> 00:34:12,133
ready for this, for every 100

999
00:34:12,133 --> 00:34:13,566
pounds of meat they'll add up to

1000
00:34:13,566 --> 00:34:15,966
20 pounds of sugar.

1001
00:34:15,966 --> 00:34:17,033
So it's a very, very, very sweet

1002
00:34:17,033 --> 00:34:18,533
product.

1003
00:34:18,533 --> 00:34:20,266
I'm far more in favor of the

1004
00:34:20,266 --> 00:34:24,566
Wisconsin style summer sausage.

1005
00:34:24,566 --> 00:34:26,766
So, sausages today, now we're

1006
00:34:26,766 --> 00:34:28,266
kind of getting into today's

1007
00:34:28,266 --> 00:34:29,633
era.

1008
00:34:29,633 --> 00:34:31,133
Again you can define this a

1009
00:34:31,133 --> 00:34:32,966
number of ways.

1010
00:34:32,966 --> 00:34:35,633
But there are technically four

1011
00:34:35,633 --> 00:34:37,533
basic types.

1012
00:34:37,533 --> 00:34:39,233
We have fresh sausages, dry and

1013
00:34:39,233 --> 00:34:41,266
semi-dry sausages, liver

1014
00:34:41,266 --> 00:34:43,000
sausages, and cooked or scalded

1015
00:34:43,000 --> 00:34:45,833
sausages.

1016
00:34:45,833 --> 00:34:47,000
And scalded sausages are

1017
00:34:47,000 --> 00:34:49,133
typically water-cooked, sausages

1018
00:34:49,133 --> 00:34:51,100
that are cooked in water.

1019
00:34:51,100 --> 00:34:53,166
From those four basic types,

1020
00:34:53,166 --> 00:34:56,166
there are thousands of

1021
00:34:56,166 --> 00:34:58,100
varieties.

1022
00:34:58,100 --> 00:35:01,366
Think about this.

1023
00:35:01,366 --> 00:35:03,166
Close to 200 countries in the

1024
00:35:03,166 --> 00:35:04,766
world.

1025
00:35:04,766 --> 00:35:07,733
If each country has an average

1026
00:35:07,733 --> 00:35:10,366
of five different sausages,

1027
00:35:10,366 --> 00:35:12,800
that's a thousand right there.

1028
00:35:12,800 --> 00:35:15,000
And in the US we have far more

1029
00:35:15,000 --> 00:35:17,266
than five different types.

1030
00:35:17,266 --> 00:35:19,233
So from those four different

1031
00:35:19,233 --> 00:35:20,966
sausages, how do we get to

1032
00:35:20,966 --> 00:35:22,533
thousands of different

1033
00:35:22,533 --> 00:35:24,133
varieties?

1034
00:35:24,133 --> 00:35:25,766
Well, it comes down to the

1035
00:35:25,766 --> 00:35:27,200
formulation.

1036
00:35:27,200 --> 00:35:28,733
So, what the spice is, what the

1037
00:35:28,733 --> 00:35:30,333
ingredients are, and how much.

1038
00:35:30,333 --> 00:35:31,733
Whether we're talking about a

1039
00:35:31,733 --> 00:35:33,333
frankfurter or a Vienna sausage

1040
00:35:33,333 --> 00:35:34,700
or a wiener.

1041
00:35:34,700 --> 00:35:36,033
The meat technology employed

1042
00:35:36,033 --> 00:35:37,333
whether we are making a very

1043
00:35:37,333 --> 00:35:39,400
finely ground and emulsified

1044
00:35:39,400 --> 00:35:41,633
product like a frankfurter or

1045
00:35:41,633 --> 00:35:44,400
making a -- or an aspic such as

1046
00:35:44,400 --> 00:35:49,733
a head cheese or a --.

1047
00:35:49,733 --> 00:35:50,733
Or a whole muscle product such

1048
00:35:50,733 --> 00:35:51,866
as a bacon.

1049
00:35:51,866 --> 00:35:53,300
A lot of different technologies.

1050
00:35:53,300 --> 00:35:56,533
We can define sausage by the

1051
00:35:56,533 --> 00:35:58,033
casings that we utilize, what we

1052
00:35:58,033 --> 00:36:02,233
put the meat batter into.

1053
00:36:02,233 --> 00:36:05,366
So here's an example of what you

1054
00:36:05,366 --> 00:36:08,366
would typical consider a

1055
00:36:08,366 --> 00:36:10,500
traditional frankfurter or

1056
00:36:10,500 --> 00:36:13,166
wiener, this is actually labeled

1057
00:36:13,166 --> 00:36:14,833
wiener, because this is stuffed

1058
00:36:14,833 --> 00:36:17,266
into a natural casing, which is

1059
00:36:17,266 --> 00:36:19,666
a very, very expensive casing

1060
00:36:19,666 --> 00:36:21,333
today.

1061
00:36:21,333 --> 00:36:23,166
Centuries ago this is what you

1062
00:36:23,166 --> 00:36:24,666
used because this is what there

1063
00:36:24,666 --> 00:36:26,600
was, and it was a way to utilize

1064
00:36:26,600 --> 00:36:31,600
the small intestines from sheep.

1065
00:36:31,600 --> 00:36:33,366
Today, the meat industry pays a

1066
00:36:33,366 --> 00:36:36,266
premium because these products

1067
00:36:36,266 --> 00:36:39,900
have a very unique snap, bite,

1068
00:36:39,900 --> 00:36:41,100
and texture because of the

1069
00:36:41,100 --> 00:36:42,900
casings that are utilize.

1070
00:36:42,900 --> 00:36:45,500
And other products, like this,

1071
00:36:45,500 --> 00:36:47,833
chorizo, this is stuffed into a

1072
00:36:47,833 --> 00:36:50,366
fibrous casing.

1073
00:36:50,366 --> 00:36:51,933
So it's generated from plant and

1074
00:36:51,933 --> 00:36:53,733
tree fibers that are made into a

1075
00:36:53,733 --> 00:36:55,900
cylinder shape and then sausages

1076
00:36:55,900 --> 00:36:57,833
is stuffed inside.

1077
00:36:57,833 --> 00:37:00,066
So, casing type, ingredients

1078
00:37:00,066 --> 00:37:01,300
added.

1079
00:37:01,300 --> 00:37:02,733
If we add cheese or vegetables

1080
00:37:02,733 --> 00:37:05,633
or rice or barley or oats or

1081
00:37:05,633 --> 00:37:08,733
etc, etc, etc, those all create

1082
00:37:08,733 --> 00:37:10,833
different products and the

1083
00:37:10,833 --> 00:37:12,233
ethnic or the region

1084
00:37:12,233 --> 00:37:14,100
specificity.

1085
00:37:14,100 --> 00:37:17,866
So, sausages in China are very

1086
00:37:17,866 --> 00:37:20,666
different than sausages here.

1087
00:37:20,666 --> 00:37:21,866
Although, there's more and more

1088
00:37:21,866 --> 00:37:22,933
US types sausages going that

1089
00:37:22,933 --> 00:37:24,133
direction.

1090
00:37:24,133 --> 00:37:27,933
Sausages from Mexico or Cajun

1091
00:37:27,933 --> 00:37:29,433
sausages from the southeast part

1092
00:37:29,433 --> 00:37:32,500
of the country, they all have

1093
00:37:32,500 --> 00:37:34,133
their own little twist, their

1094
00:37:34,133 --> 00:37:35,300
own little category, their own

1095
00:37:35,300 --> 00:37:36,900
little change in the typical

1096
00:37:36,900 --> 00:37:43,500
sausage.

1097
00:37:43,500 --> 00:37:45,566
Most of today's meat products

1098
00:37:45,566 --> 00:37:47,866
have clear ties to history, and

1099
00:37:47,866 --> 00:37:50,100
this is what I want to really

1100
00:37:50,100 --> 00:37:52,366
try to explain the rest of this

1101
00:37:52,366 --> 00:37:54,100
evening.

1102
00:37:54,100 --> 00:37:55,500
So let's go back to those

1103
00:37:55,500 --> 00:37:58,266
categories, and let's talk about

1104
00:37:58,266 --> 00:38:01,666
the ties from ancient times.

1105
00:38:01,666 --> 00:38:04,800
Times of pre-refrigeration

1106
00:38:04,800 --> 00:38:07,000
preservation methods, salting,

1107
00:38:07,000 --> 00:38:12,233
drying, smoking.

1108
00:38:12,233 --> 00:38:14,000
Fresh sausages are a huge

1109
00:38:14,000 --> 00:38:16,066
category today.

1110
00:38:16,066 --> 00:38:17,633
Here's a whole variety of

1111
00:38:17,633 --> 00:38:19,633
different fresh sausages.

1112
00:38:19,633 --> 00:38:22,133
I've got a couple here, and

1113
00:38:22,133 --> 00:38:23,466
we'll be sampling one of these

1114
00:38:23,466 --> 00:38:25,333
in a moment.

1115
00:38:25,333 --> 00:38:26,500
But fresh sausage, the most

1116
00:38:26,500 --> 00:38:28,266
common one that we deal with in

1117
00:38:28,266 --> 00:38:30,800
the great state of Wisconsin is

1118
00:38:30,800 --> 00:38:33,500
bratwurst, which as we learned

1119
00:38:33,500 --> 00:38:34,900
about a year and a half ago is

1120
00:38:34,900 --> 00:38:37,066
actually a frying sausage.

1121
00:38:37,066 --> 00:38:39,166
It's not necessarily a type of

1122
00:38:39,166 --> 00:38:40,533
sausage.

1123
00:38:40,533 --> 00:38:41,533
Bratwurst is actually a

1124
00:38:41,533 --> 00:38:42,566
definition that means frying

1125
00:38:42,566 --> 00:38:44,000
sausage.

1126
00:38:44,000 --> 00:38:45,500
And then we see breakfast

1127
00:38:45,500 --> 00:38:48,233
sausages and chorizo and all

1128
00:38:48,233 --> 00:38:51,633
these different fresh sausages

1129
00:38:51,633 --> 00:38:52,900
that must be cooked before

1130
00:38:52,900 --> 00:38:54,866
they're consumed.

1131
00:38:54,866 --> 00:38:56,466
We see these products in

1132
00:38:56,466 --> 00:38:58,700
refrigeration.

1133
00:38:58,700 --> 00:39:01,700
We see these products frozen.

1134
00:39:01,700 --> 00:39:07,166
And this is a huge category.

1135
00:39:07,166 --> 00:39:08,766
These products represent very

1136
00:39:08,766 --> 00:39:13,300
simple processing technologies.

1137
00:39:13,300 --> 00:39:17,033
Grinding, adding salt at lower

1138
00:39:17,033 --> 00:39:18,366
levels than what would have been

1139
00:39:18,366 --> 00:39:20,300
needed years ago because of

1140
00:39:20,300 --> 00:39:21,700
refrigeration as well as

1141
00:39:21,700 --> 00:39:23,266
freezing, and the addition of

1142
00:39:23,266 --> 00:39:29,833
spices.

1143
00:39:29,833 --> 00:39:33,600
Dry and semi-dry sausages.

1144
00:39:33,600 --> 00:39:35,866
Examples include summer sausage,

1145
00:39:35,866 --> 00:39:38,066
snack sticks, Genoa salami,

1146
00:39:38,066 --> 00:39:40,533
pepperoni.

1147
00:39:40,533 --> 00:39:44,400
These products are dried, have

1148
00:39:44,400 --> 00:39:50,233
salt, and have a change in pH,

1149
00:39:50,233 --> 00:39:54,333
both for flavor as well as

1150
00:39:54,333 --> 00:39:56,300
preservation.

1151
00:39:56,300 --> 00:39:58,500
So if I grab my trusty UW Meat

1152
00:39:58,500 --> 00:40:01,666
Lab beef summer sausage and if I

1153
00:40:01,666 --> 00:40:05,633
cut this open, or actually I

1154
00:40:05,633 --> 00:40:07,800
just handle it here a little

1155
00:40:07,800 --> 00:40:10,000
bit, I notice very quickly that

1156
00:40:10,000 --> 00:40:13,166
it's a firm product because it's

1157
00:40:13,166 --> 00:40:16,666
a dried product.

1158
00:40:16,666 --> 00:40:18,333
When I bite it, when I eat this

1159
00:40:18,333 --> 00:40:21,266
product, I taste some salt for

1160
00:40:21,266 --> 00:40:23,933
preservation.

1161
00:40:23,933 --> 00:40:26,733
I also notice some acid or some

1162
00:40:26,733 --> 00:40:28,333
tang, which is a result of

1163
00:40:28,333 --> 00:40:30,033
adjusting the pH, changing the

1164
00:40:30,033 --> 00:40:32,600
pH.

1165
00:40:32,600 --> 00:40:34,533
All of those techniques are

1166
00:40:34,533 --> 00:40:37,500
very, very refined versions of

1167
00:40:37,500 --> 00:40:39,600
the ancient preservation methods

1168
00:40:39,600 --> 00:40:41,633
of drying and salting and

1169
00:40:41,633 --> 00:40:43,566
changing the components of the

1170
00:40:43,566 --> 00:40:45,266
product so that it can last a

1171
00:40:45,266 --> 00:40:47,233
long time.

1172
00:40:47,233 --> 00:40:49,033
Liver sausages, a lot of

1173
00:40:49,033 --> 00:40:51,633
different varieties of these.

1174
00:40:51,633 --> 00:40:53,633
Perhaps the most common ones

1175
00:40:53,633 --> 00:40:55,766
that we're familiar with are

1176
00:40:55,766 --> 00:40:57,833
Braunschweiger or liver pate,

1177
00:40:57,833 --> 00:41:00,800
which are all liver sausages.

1178
00:41:00,800 --> 00:41:02,666
They all contain some component

1179
00:41:02,666 --> 00:41:04,333
of liver.

1180
00:41:04,333 --> 00:41:06,500
Cooked and scalded sausages, the

1181
00:41:06,500 --> 00:41:08,966
largest category of sausages

1182
00:41:08,966 --> 00:41:11,500
because there are so many

1183
00:41:11,500 --> 00:41:13,433
different types of sausages that

1184
00:41:13,433 --> 00:41:15,200
fit under this category.

1185
00:41:15,200 --> 00:41:17,300
Frankfurters, smoked sausages,

1186
00:41:17,300 --> 00:41:19,366
cooked bratwurst.

1187
00:41:19,366 --> 00:41:24,866
How many of us consume or buy

1188
00:41:24,866 --> 00:41:28,866
cooked bratwurst?

1189
00:41:28,866 --> 00:41:31,900
Let me back up.

1190
00:41:31,900 --> 00:41:33,666
That was a bad question.

1191
00:41:33,666 --> 00:41:35,466
How many of you consume fresh

1192
00:41:35,466 --> 00:41:37,066
bratwurst?

1193
00:41:37,066 --> 00:41:38,700
How many go to the grocery store

1194
00:41:38,700 --> 00:41:40,466
or supermarket and buy fresh

1195
00:41:40,466 --> 00:41:42,033
bratwurst and grill them?

1196
00:41:42,033 --> 00:41:43,633
Gosh, I was hoping it was going

1197
00:41:43,633 --> 00:41:45,366
to be 100%.

1198
00:41:45,366 --> 00:41:46,866
I was expecting it was going to

1199
00:41:46,866 --> 00:41:48,533
be 100%.

1200
00:41:48,533 --> 00:41:50,100
So, now, again, how many of you

1201
00:41:50,100 --> 00:41:51,700
buy precooked or cooked

1202
00:41:51,700 --> 00:41:53,300
bratwurst?

1203
00:41:53,300 --> 00:41:55,033
Why do you do it?

1204
00:41:55,033 --> 00:41:56,766
Convenience.

1205
00:41:56,766 --> 00:41:59,000
Why can you do it?

1206
00:41:59,000 --> 00:42:01,966
Because we have refrigeration.

1207
00:42:01,966 --> 00:42:04,633
Many of those are cured with

1208
00:42:04,633 --> 00:42:07,300
nitrite for safety.

1209
00:42:07,300 --> 00:42:09,366
Most all of them are vacuum

1210
00:42:09,366 --> 00:42:11,200
packaged to extend shelf life as

1211
00:42:11,200 --> 00:42:12,866
well as, in some cases, provide

1212
00:42:12,866 --> 00:42:14,733
safety.

1213
00:42:14,733 --> 00:42:16,666
But they offer convenience that

1214
00:42:16,666 --> 00:42:18,766
centuries ago we didn't need.

1215
00:42:18,766 --> 00:42:22,033
And there's many examples of

1216
00:42:22,033 --> 00:42:24,333
that throughout the marketplace.

1217
00:42:24,333 --> 00:42:26,166
Specialty cooked sausages and

1218
00:42:26,166 --> 00:42:27,800
meat products, there's a large

1219
00:42:27,800 --> 00:42:29,633
example of a whole variety of

1220
00:42:29,633 --> 00:42:31,400
different types of products that

1221
00:42:31,400 --> 00:42:32,966
includes things like blood

1222
00:42:32,966 --> 00:42:34,766
sausages such as ring liver,

1223
00:42:34,766 --> 00:42:38,133
kishka, blood pudding, blood and

1224
00:42:38,133 --> 00:42:39,866
tongue, aspics, head cheese,

1225
00:42:39,866 --> 00:42:43,933
jellied loaves, loaves in

1226
00:42:43,933 --> 00:42:46,500
general, and even liver cheese.

1227
00:42:46,500 --> 00:42:48,866
I have a couple examples of

1228
00:42:48,866 --> 00:42:50,700
these products here.

1229
00:42:50,700 --> 00:42:53,266
And these are great examples of

1230
00:42:53,266 --> 00:42:56,933
products that were created well

1231
00:42:56,933 --> 00:42:59,233
before today's modern

1232
00:42:59,233 --> 00:43:03,700
conveniences.

1233
00:43:03,700 --> 00:43:05,366
These products were created,

1234
00:43:05,366 --> 00:43:07,066
most of these products, many of

1235
00:43:07,066 --> 00:43:08,966
these products were created as a

1236
00:43:08,966 --> 00:43:10,900
way to utilize animals that were

1237
00:43:10,900 --> 00:43:12,500
slaughtered.

1238
00:43:12,500 --> 00:43:14,166
The whole concept of nothing

1239
00:43:14,166 --> 00:43:15,633
goes to waste.

1240
00:43:15,633 --> 00:43:17,000
So, here's an example of a

1241
00:43:17,000 --> 00:43:18,566
kishka.

1242
00:43:18,566 --> 00:43:20,100
Here's two examples of a kishka.

1243
00:43:20,100 --> 00:43:21,600
Here's a kishka.

1244
00:43:21,600 --> 00:43:23,166
Ingredient statement.

1245
00:43:23,166 --> 00:43:24,533
First ingredient: cooked

1246
00:43:24,533 --> 00:43:26,133
buckwheat groats.

1247
00:43:26,133 --> 00:43:27,633
So that's the number one

1248
00:43:27,633 --> 00:43:29,300
ingredient, the most of it.

1249
00:43:29,300 --> 00:43:30,700
Pork, pork snouts, pork skins,

1250
00:43:30,700 --> 00:43:32,433
pork liver, onion salt, spices,

1251
00:43:32,433 --> 00:43:35,333
sodium nitrite.

1252
00:43:35,333 --> 00:43:38,600
Great product.

1253
00:43:38,600 --> 00:43:40,466
Here's the same product but with

1254
00:43:40,466 --> 00:43:43,966
blood and a very small amount of

1255
00:43:43,966 --> 00:43:46,366
blood.

1256
00:43:46,366 --> 00:43:47,933
Typically less than 10%,

1257
00:43:47,933 --> 00:43:54,666
typically around 5% or 6%.

1258
00:43:54,666 --> 00:43:56,466
Cured and whole muscle meat

1259
00:43:56,466 --> 00:43:58,000
products.

1260
00:43:58,000 --> 00:43:59,566
So, again, this is a very vast

1261
00:43:59,566 --> 00:44:01,200
category.

1262
00:44:01,200 --> 00:44:02,933
It includes a variety of

1263
00:44:02,933 --> 00:44:04,733
different types of products that

1264
00:44:04,733 --> 00:44:06,600
can be both categorized and

1265
00:44:06,600 --> 00:44:08,100
defined in a number of different

1266
00:44:08,100 --> 00:44:09,600
ways.

1267
00:44:09,600 --> 00:44:11,266
Some whole muscle cuts are only

1268
00:44:11,266 --> 00:44:13,000
one muscle.

1269
00:44:13,000 --> 00:44:15,233
Some are many smaller muscles.

1270
00:44:15,233 --> 00:44:21,433
So, here's a ham steak taken off

1271
00:44:21,433 --> 00:44:25,733
of a cured whole ham.

1272
00:44:25,733 --> 00:44:30,700
This is a whole muscle product

1273
00:44:30,700 --> 00:44:32,766
but it's many muscles.

1274
00:44:32,766 --> 00:44:34,133
You can see all the different

1275
00:44:34,133 --> 00:44:35,766
muscles.

1276
00:44:35,766 --> 00:44:38,100
Here's a ham, a boneless ham

1277
00:44:38,100 --> 00:44:41,200
that we make at the meat lab.

1278
00:44:41,200 --> 00:44:43,600
Same type of product but the

1279
00:44:43,600 --> 00:44:45,966
muscles are smaller.

1280
00:44:45,966 --> 00:44:48,366
So we take these muscles, make

1281
00:44:48,366 --> 00:44:51,033
them a little bit smaller, mix

1282
00:44:51,033 --> 00:44:54,000
them, add salt, extract protein,

1283
00:44:54,000 --> 00:44:57,600
stuff them into a casing, and we

1284
00:44:57,600 --> 00:44:59,433
have a very uniform and

1285
00:44:59,433 --> 00:45:01,133
consistent product with smaller

1286
00:45:01,133 --> 00:45:02,800
muscle pieces.

1287
00:45:02,800 --> 00:45:04,300
Some are cured.

1288
00:45:04,300 --> 00:45:05,733
So some of these whole muscle

1289
00:45:05,733 --> 00:45:07,400
products are cured.

1290
00:45:07,400 --> 00:45:09,566
Some are eaten hot.

1291
00:45:09,566 --> 00:45:11,066
Some are high in salt, and some

1292
00:45:11,066 --> 00:45:12,600
are low in salt.

1293
00:45:12,600 --> 00:45:14,066
Some are heavily spiced.

1294
00:45:14,066 --> 00:45:18,133
Some are smoked, etc, etc.

1295
00:45:18,133 --> 00:45:19,300
Let's talk about some categories

1296
00:45:19,300 --> 00:45:20,433
of cured and whole muscle

1297
00:45:20,433 --> 00:45:21,400
products.

1298
00:45:21,400 --> 00:45:24,100
One category is hams.

1299
00:45:24,100 --> 00:45:25,300
And hams can be a very, very

1300
00:45:25,300 --> 00:45:26,666
confusing category because

1301
00:45:26,666 --> 00:45:28,466
there's so many different types.

1302
00:45:28,466 --> 00:45:30,133
I just showed you two different

1303
00:45:30,133 --> 00:45:31,966
types of hams.

1304
00:45:31,966 --> 00:45:34,000
A whole muscle ham that has a

1305
00:45:34,000 --> 00:45:37,600
ham leg bone.

1306
00:45:37,600 --> 00:45:49,566
So there's one example.

1307
00:45:49,566 --> 00:45:52,266
Here's a boneless ham.

1308
00:45:52,266 --> 00:45:54,266
Very high quality ham that

1309
00:45:54,266 --> 00:45:57,000
actually has two muscles.

1310
00:45:57,000 --> 00:45:58,833
And if you look very closely,

1311
00:45:58,833 --> 00:46:01,000
you can see there's a little

1312
00:46:01,000 --> 00:46:02,700
seam where the two muscles come

1313
00:46:02,700 --> 00:46:08,133
together.

1314
00:46:08,133 --> 00:46:10,600
We talked about this ham, which

1315
00:46:10,600 --> 00:46:12,433
we sometimes call it chunked and

1316
00:46:12,433 --> 00:46:14,700
formed ham, small chunks.

1317
00:46:14,700 --> 00:46:16,300
So we take these big pieces, put

1318
00:46:16,300 --> 00:46:18,033
them into smaller pieces.

1319
00:46:18,033 --> 00:46:22,766
Here's another example of that.

1320
00:46:22,766 --> 00:46:25,100
Here's a chopped ham.

1321
00:46:25,100 --> 00:46:26,900
We take these pieces, make them

1322
00:46:26,900 --> 00:46:28,833
even smaller, stuff them into a

1323
00:46:28,833 --> 00:46:30,466
casing.

1324
00:46:30,466 --> 00:46:31,966
And for each of these products,

1325
00:46:31,966 --> 00:46:34,266
and there's more, they all have

1326
00:46:34,266 --> 00:46:37,800
different texture, they all have

1327
00:46:37,800 --> 00:46:40,033
a little bit different flavor,

1328
00:46:40,033 --> 00:46:41,866
some are saltier than others,

1329
00:46:41,866 --> 00:46:43,766
and they all have a different

1330
00:46:43,766 --> 00:46:45,566
price point as well.

1331
00:46:45,566 --> 00:46:47,600
Typically, the larger the

1332
00:46:47,600 --> 00:46:50,200
muscles, the less further

1333
00:46:50,200 --> 00:46:53,166
processing that's taken place,

1334
00:46:53,166 --> 00:46:55,366
the more expensive.

1335
00:46:55,366 --> 00:46:57,033
And if you think about just a

1336
00:46:57,033 --> 00:46:59,800
chopped ham versus a two-piece

1337
00:46:59,800 --> 00:47:02,100
muscle ham and think about the

1338
00:47:02,100 --> 00:47:03,633
price difference, it kind of

1339
00:47:03,633 --> 00:47:06,133
makes sense.

1340
00:47:06,133 --> 00:47:09,333
There's also a product called

1341
00:47:09,333 --> 00:47:11,333
country ham.

1342
00:47:11,333 --> 00:47:13,733
And this is one of the products

1343
00:47:13,733 --> 00:47:17,366
that is most closely tied back

1344
00:47:17,366 --> 00:47:20,133
to ancient preservation methods.

1345
00:47:20,133 --> 00:47:21,866
These products are made, this

1346
00:47:21,866 --> 00:47:23,766
one is made in Missouri.

1347
00:47:23,766 --> 00:47:25,333
The southeast part of the

1348
00:47:25,333 --> 00:47:26,866
country and the Midwest makes a

1349
00:47:26,866 --> 00:47:28,600
lot of these products.

1350
00:47:28,600 --> 00:47:31,266
They're very high in salt.

1351
00:47:31,266 --> 00:47:32,966
Sometimes people will buy these,

1352
00:47:32,966 --> 00:47:34,966
take them home, soak them in

1353
00:47:34,966 --> 00:47:36,533
water to get a little bit of the

1354
00:47:36,533 --> 00:47:37,966
salt out, and then they'll cook

1355
00:47:37,966 --> 00:47:39,566
them.

1356
00:47:39,566 --> 00:47:41,000
Sometimes people eat them raw,

1357
00:47:41,000 --> 00:47:42,766
or eat them the way that they

1358
00:47:42,766 --> 00:47:44,100
are I should say, as a finished

1359
00:47:44,100 --> 00:47:45,800
product, but another example of

1360
00:47:45,800 --> 00:47:47,566
a different type of ham.

1361
00:47:47,566 --> 00:47:49,866
Bacon, pancetta, dried beef,

1362
00:47:49,866 --> 00:47:51,833
roast beef, turkey breast, and

1363
00:47:51,833 --> 00:47:53,566
even enhanced products like

1364
00:47:53,566 --> 00:47:55,966
marinated poultry or marinated

1365
00:47:55,966 --> 00:47:57,833
pork tenderloins all are

1366
00:47:57,833 --> 00:47:59,366
different examples of more whole

1367
00:47:59,366 --> 00:48:01,600
muscle cuts.

1368
00:48:01,600 --> 00:48:04,100
So, what I would like to do is

1369
00:48:04,100 --> 00:48:08,366
go through and talk about some

1370
00:48:08,366 --> 00:48:10,633
different specific products and

1371
00:48:10,633 --> 00:48:12,466
do a little bit of product

1372
00:48:12,466 --> 00:48:14,066
sampling.

1373
00:48:14,066 --> 00:48:16,066
I have a few folks here that are

1374
00:48:16,066 --> 00:48:18,033
going to help me out with this.

1375
00:48:18,033 --> 00:48:20,700
You are not by any means

1376
00:48:20,700 --> 00:48:22,566
expected or required to

1377
00:48:22,566 --> 00:48:24,600
participate, so feel free to not

1378
00:48:24,600 --> 00:48:26,266
participate if you prefer not

1379
00:48:26,266 --> 00:48:28,233
to.

1380
00:48:28,233 --> 00:48:29,666
We're going to pass around a

1381
00:48:29,666 --> 00:48:31,300
cup.

1382
00:48:31,300 --> 00:48:32,633
This is called an expectorant

1383
00:48:32,633 --> 00:48:33,800
cup.

1384
00:48:33,800 --> 00:48:35,900
[LAUGHTER]

1385
00:48:35,900 --> 00:48:37,066
What is that so I don't have to

1386
00:48:37,066 --> 00:48:38,300
say it?

1387
00:48:38,300 --> 00:48:39,133
>> Spit.

1388
00:48:39,133 --> 00:48:40,300
>> It's a spit cup.

1389
00:48:40,300 --> 00:48:41,433
So, sometimes when we evaluate

1390
00:48:41,433 --> 00:48:44,200
products, to get the essence and

1391
00:48:44,200 --> 00:48:45,333
have the best evaluation

1392
00:48:45,333 --> 00:48:46,466
possible, we don't want to

1393
00:48:46,466 --> 00:48:47,466
consume everything.

1394
00:48:47,466 --> 00:48:49,633
We want to only consume what we

1395
00:48:49,633 --> 00:48:51,300
need to.

1396
00:48:51,300 --> 00:48:52,233
But you're welcome to consume

1397
00:48:52,233 --> 00:48:53,366
what you would like to.

1398
00:48:53,366 --> 00:48:54,533
We're also passing out napkins,

1399
00:48:54,533 --> 00:48:56,200
some small plates, and a

1400
00:48:56,200 --> 00:48:58,000
toothpick or two.

1401
00:48:58,000 --> 00:48:59,900
Again, sample as you would like

1402
00:48:59,900 --> 00:49:01,600
to.

1403
00:49:01,600 --> 00:49:04,333
By no means sample if you do not

1404
00:49:04,333 --> 00:49:05,466
want to.

1405
00:49:05,466 --> 00:49:06,366
If there's certain samples that

1406
00:49:06,366 --> 00:49:08,200
you prefer not to sample, feel

1407
00:49:08,200 --> 00:49:11,166
free not to as well.

1408
00:49:11,166 --> 00:49:13,266
At the end of this evening's

1409
00:49:13,266 --> 00:49:14,566
program, we'll entertain a bunch

1410
00:49:14,566 --> 00:49:15,900
of questions and discussions if

1411
00:49:15,900 --> 00:49:17,700
you have questions about a

1412
00:49:17,700 --> 00:49:18,766
certain sample or a certain

1413
00:49:18,766 --> 00:49:19,700
product.

1414
00:49:19,700 --> 00:49:22,633
We have a question here already.

1415
00:49:22,633 --> 00:49:24,700
>> I'm wondering if, you didn't

1416
00:49:24,700 --> 00:49:27,300
mention aging.

1417
00:49:27,300 --> 00:49:28,766
I know they don't do it anymore,

1418
00:49:28,766 --> 00:49:32,033
but it was done quite commonly

1419
00:49:32,033 --> 00:49:34,866
and I think it's still done.

1420
00:49:34,866 --> 00:49:36,433
>> Sure.

1421
00:49:36,433 --> 00:49:37,633
The question was about aging of

1422
00:49:37,633 --> 00:49:38,666
meat.

1423
00:49:38,666 --> 00:49:40,166
I can tell you that meat is aged

1424
00:49:40,166 --> 00:49:42,166
every day.

1425
00:49:42,166 --> 00:49:45,866
And aging typically refers to or

1426
00:49:45,866 --> 00:49:48,166
is tied to fresh meats.

1427
00:49:48,166 --> 00:49:50,700
So, in meat along with protein

1428
00:49:50,700 --> 00:49:52,433
and fat and water and some other

1429
00:49:52,433 --> 00:49:54,166
minerals and nutrients there's

1430
00:49:54,166 --> 00:49:56,666
also enzymes.

1431
00:49:56,666 --> 00:49:58,433
If we allow certain enzymes to

1432
00:49:58,433 --> 00:50:01,633
function over time, they will

1433
00:50:01,633 --> 00:50:05,400
slowly break down collagen or

1434
00:50:05,400 --> 00:50:07,366
connective tissue and other

1435
00:50:07,366 --> 00:50:10,300
bonds within a whole muscle.

1436
00:50:10,300 --> 00:50:12,400
And the effect is that that

1437
00:50:12,400 --> 00:50:13,966
product is aged or it's called

1438
00:50:13,966 --> 00:50:15,566
aged.

1439
00:50:15,566 --> 00:50:17,000
But, essentially, it typically

1440
00:50:17,000 --> 00:50:19,066
has a tenderizing effect.

1441
00:50:19,066 --> 00:50:20,666
If you go to a white cloth

1442
00:50:20,666 --> 00:50:23,233
restaurant and pay $60 for a

1443
00:50:23,233 --> 00:50:25,966
30-day dry aged steak, you'll

1444
00:50:25,966 --> 00:50:28,233
understand what I'm talking

1445
00:50:28,233 --> 00:50:29,800
about.

1446
00:50:29,800 --> 00:50:31,666
But, actually, all meat is aged

1447
00:50:31,666 --> 00:50:33,633
because after animals are

1448
00:50:33,633 --> 00:50:35,500
slaughtered those carcasses hang

1449
00:50:35,500 --> 00:50:37,466
in coolers, sometimes for a

1450
00:50:37,466 --> 00:50:39,066
couple days, sometimes for up to

1451
00:50:39,066 --> 00:50:41,700
a week or even two weeks before

1452
00:50:41,700 --> 00:50:43,400
they are fabricated.

1453
00:50:43,400 --> 00:50:45,133
So aging does take place.

1454
00:50:45,133 --> 00:50:46,733
In fact, aging also takes place

1455
00:50:46,733 --> 00:50:48,733
while the meat is in

1456
00:50:48,733 --> 00:50:50,500
transportation and while the

1457
00:50:50,500 --> 00:50:52,166
meat is in grocery stores,

1458
00:50:52,166 --> 00:50:53,766
although not quite as much as it

1459
00:50:53,766 --> 00:50:55,366
does if you control some other

1460
00:50:55,366 --> 00:50:56,966
things.

1461
00:50:56,966 --> 00:50:59,000
Yeah.

1462
00:50:59,000 --> 00:51:00,400
>> What's the difference between

1463
00:51:00,400 --> 00:51:01,866
nitrates and nitrites?

1464
00:51:01,866 --> 00:51:03,500
>> The question is, what's the

1465
00:51:03,500 --> 00:51:04,833
difference between nitrates and

1466
00:51:04,833 --> 00:51:06,233
nitrites?

1467
00:51:06,233 --> 00:51:07,766
So, nitrates, which I referred

1468
00:51:07,766 --> 00:51:09,200
to as a definition like

1469
00:51:09,200 --> 00:51:10,966
saltpetre, that was nitrates.

1470
00:51:10,966 --> 00:51:13,400
They are inert compounds.

1471
00:51:13,400 --> 00:51:16,900
They are present in nearly every

1472
00:51:16,900 --> 00:51:19,400
vegetable known to man because

1473
00:51:19,400 --> 00:51:21,100
of the nitrogen cycle and the

1474
00:51:21,100 --> 00:51:23,033
accumulation of nutrients,

1475
00:51:23,033 --> 00:51:24,733
uptake of nutrients.

1476
00:51:24,733 --> 00:51:28,233
Nitrites are the active version

1477
00:51:28,233 --> 00:51:30,966
of nitrates.

1478
00:51:30,966 --> 00:51:33,266
So when nitrates are converted

1479
00:51:33,266 --> 00:51:36,666
to nitrites, curing takes place.

1480
00:51:36,666 --> 00:51:39,200
If only nitrates with an A are

1481
00:51:39,200 --> 00:51:41,900
utilized, no curing takes place.

1482
00:51:41,900 --> 00:51:45,233
There's actually a little bit of

1483
00:51:45,233 --> 00:51:47,233
nitrate is actually found in

1484
00:51:47,233 --> 00:51:48,900
some toothpastes, some sensitive

1485
00:51:48,900 --> 00:51:51,033
gum toothpastes, because of its

1486
00:51:51,033 --> 00:51:53,000
ability to help with that.

1487
00:51:53,000 --> 00:51:54,866
Okay, so the first product

1488
00:51:54,866 --> 00:51:56,633
that's being passed around is an

1489
00:51:56,633 --> 00:51:58,366
example of a fresh sausage.

1490
00:51:58,366 --> 00:52:00,200
So, let's talk about what a

1491
00:52:00,200 --> 00:52:02,000
fresh sausage is.

1492
00:52:02,000 --> 00:52:04,266
It's generally lower in salt.

1493
00:52:04,266 --> 00:52:07,200
So, as we go through this

1494
00:52:07,200 --> 00:52:09,500
activity, think about your daily

1495
00:52:09,500 --> 00:52:11,600
consumption or perhaps think

1496
00:52:11,600 --> 00:52:13,200
about your normal consumption of

1497
00:52:13,200 --> 00:52:14,700
pork sausage.

1498
00:52:14,700 --> 00:52:16,333
Think about all the pork sausage

1499
00:52:16,333 --> 00:52:17,966
that you've consumed, and then

1500
00:52:17,966 --> 00:52:19,633
you can kind of relate it to

1501
00:52:19,633 --> 00:52:21,100
some of my comments.

1502
00:52:21,100 --> 00:52:22,866
Bear in mind that there are

1503
00:52:22,866 --> 00:52:24,400
dozens of different types of

1504
00:52:24,400 --> 00:52:25,866
pork sausages.

1505
00:52:25,866 --> 00:52:27,466
So they all are a little bit

1506
00:52:27,466 --> 00:52:29,066
different, either in saltiness

1507
00:52:29,066 --> 00:52:30,533
or flavor or texture.

1508
00:52:30,533 --> 00:52:32,133
So these comments are pretty

1509
00:52:32,133 --> 00:52:33,800
general, but they kind of give

1510
00:52:33,800 --> 00:52:35,133
you the idea of what a fresh

1511
00:52:35,133 --> 00:52:37,133
sausage is.

1512
00:52:37,133 --> 00:52:38,666
So it's typically a product

1513
00:52:38,666 --> 00:52:40,233
that's a little bit lower in

1514
00:52:40,233 --> 00:52:41,666
salt.

1515
00:52:41,666 --> 00:52:44,433
Generally 1.5%-2% salt.

1516
00:52:44,433 --> 00:52:46,333
Closer to 1.5%.

1517
00:52:46,333 --> 00:52:47,966
They typically have a crumbly

1518
00:52:47,966 --> 00:52:49,600
texture, and that's by design.

1519
00:52:49,600 --> 00:52:53,366
They have a fair amount of fat.

1520
00:52:53,366 --> 00:52:55,200
They can have between 35% and

1521
00:52:55,200 --> 00:52:57,000
50% fat.

1522
00:52:57,000 --> 00:52:59,400
They can have a little bit of

1523
00:52:59,400 --> 00:53:01,533
water.

1524
00:53:01,533 --> 00:53:03,233
Up to 3% water is allowed by the

1525
00:53:03,233 --> 00:53:04,733
federal government, and that's

1526
00:53:04,733 --> 00:53:06,900
to actually allow the proper

1527
00:53:06,900 --> 00:53:08,466
mixing of spices and

1528
00:53:08,466 --> 00:53:10,000
ingredients.

1529
00:53:10,000 --> 00:53:12,366
And most breakfast sausages,

1530
00:53:12,366 --> 00:53:13,866
pork sausage, fresh sausage,

1531
00:53:13,866 --> 00:53:15,600
browns very nicely because one

1532
00:53:15,600 --> 00:53:17,133
of the ingredients is usually

1533
00:53:17,133 --> 00:53:18,933
dextrose or some type of simple

1534
00:53:18,933 --> 00:53:20,633
sugar than can participate in a

1535
00:53:20,633 --> 00:53:22,333
browning reaction and gives you

1536
00:53:22,333 --> 00:53:24,100
a very nice caramelized flavor

1537
00:53:24,100 --> 00:53:25,700
and aroma and so forth.

1538
00:53:25,700 --> 00:53:27,300
So, when you, can I get a

1539
00:53:27,300 --> 00:53:31,666
sample, gentlemen?

1540
00:53:31,666 --> 00:53:32,666
[LAUGHTER]

1541
00:53:32,666 --> 00:53:33,700
Would it kill a guy?

1542
00:53:33,700 --> 00:53:35,366
They do this to me all the time.

1543
00:53:35,366 --> 00:53:36,666
Whenever they do sampling, they

1544
00:53:36,666 --> 00:53:39,466
always forget to give this guy a

1545
00:53:39,466 --> 00:53:40,500
sample.

1546
00:53:40,500 --> 00:53:41,433
[LAUGHTER]

1547
00:53:41,433 --> 00:53:42,466
It seems really unfair.

1548
00:53:42,466 --> 00:53:44,000
So, typically, what I have to do

1549
00:53:44,000 --> 00:53:45,166
is get all the leftovers, which

1550
00:53:45,166 --> 00:53:47,433
is fine, but oftentimes they are

1551
00:53:47,433 --> 00:53:50,866
cold.

1552
00:53:50,866 --> 00:53:53,000
Okay, so when you consume it,

1553
00:53:53,000 --> 00:53:54,666
natural casing so you get a

1554
00:53:54,666 --> 00:53:56,366
little bit of a snap.

1555
00:53:56,366 --> 00:53:58,000
You'll notice right away that's

1556
00:53:58,000 --> 00:53:59,966
it's a little bit crumbly.

1557
00:53:59,966 --> 00:54:01,333
You start eating it, and it

1558
00:54:01,333 --> 00:54:03,000
breaks up very, very quickly.

1559
00:54:03,000 --> 00:54:05,433
That's because it's low in salt.

1560
00:54:05,433 --> 00:54:07,900
That's because the product was

1561
00:54:07,900 --> 00:54:09,433
developed and designed so it

1562
00:54:09,433 --> 00:54:11,600
would be more crumbly.

1563
00:54:11,600 --> 00:54:13,233
Would you want a breakfast

1564
00:54:13,233 --> 00:54:14,833
sausage like this to eat like a

1565
00:54:14,833 --> 00:54:17,500
hotdog where there's a lot of

1566
00:54:17,500 --> 00:54:18,366
texture and a lot of work to bit

1567
00:54:18,366 --> 00:54:19,900
it?

1568
00:54:19,900 --> 00:54:21,266
Think about.

1569
00:54:21,266 --> 00:54:22,733
It's early in the morning.

1570
00:54:22,733 --> 00:54:24,200
You had a late night.

1571
00:54:24,200 --> 00:54:25,966
You want a good flavor product.

1572
00:54:25,966 --> 00:54:28,033
You're not interested in all the

1573
00:54:28,033 --> 00:54:29,733
work and all the chewing and all

1574
00:54:29,733 --> 00:54:31,200
that kind of stuff.

1575
00:54:31,200 --> 00:54:32,733
You'll also notice this product

1576
00:54:32,733 --> 00:54:34,533
has a fair amount of sage

1577
00:54:34,533 --> 00:54:36,100
flavor.

1578
00:54:36,100 --> 00:54:37,766
There's two primary pork

1579
00:54:37,766 --> 00:54:39,633
sausages in the US.

1580
00:54:39,633 --> 00:54:41,166
Kind of the southern style,

1581
00:54:41,166 --> 00:54:42,733
which this is what this would

1582
00:54:42,733 --> 00:54:44,300
be, and then the east coast

1583
00:54:44,300 --> 00:54:46,000
style which typically has a

1584
00:54:46,000 --> 00:54:47,733
little bit more pepper and

1585
00:54:47,733 --> 00:54:49,266
sometimes is a little bit

1586
00:54:49,266 --> 00:54:50,966
saltier.

1587
00:54:50,966 --> 00:54:53,266
So, a great product.

1588
00:54:53,266 --> 00:54:55,433
The next product that we'll talk

1589
00:54:55,433 --> 00:54:57,166
about, or product in a product

1590
00:54:57,166 --> 00:54:59,400
category, is have some

1591
00:54:59,400 --> 00:55:01,400
discussion about a semi-dry

1592
00:55:01,400 --> 00:55:03,000
sausage.

1593
00:55:03,000 --> 00:55:06,266
So, pepperoni, let me back up.

1594
00:55:06,266 --> 00:55:07,866
Summer sausage is a classic

1595
00:55:07,866 --> 00:55:09,633
example.

1596
00:55:09,633 --> 00:55:11,166
Snack sticks is a classic

1597
00:55:11,166 --> 00:55:12,966
example of a semi-dry sausage.

1598
00:55:12,966 --> 00:55:16,166
It generally has about a medium

1599
00:55:16,166 --> 00:55:19,033
salt level.

1600
00:55:19,033 --> 00:55:20,633
In this finished product,

1601
00:55:20,633 --> 00:55:23,500
probably about 3% to 3.5% salt.

1602
00:55:23,500 --> 00:55:25,366
So, a fair amount of salt,

1603
00:55:25,366 --> 00:55:27,200
right?

1604
00:55:27,200 --> 00:55:29,466
But far less than 200 years ago

1605
00:55:29,466 --> 00:55:31,000
when meat products had 10% or

1606
00:55:31,000 --> 00:55:32,600
12% salt.

1607
00:55:32,600 --> 00:55:34,000
We've done a pretty good job of

1608
00:55:34,000 --> 00:55:35,566
reducing salt levels as well as

1609
00:55:35,566 --> 00:55:37,500
sodium content.

1610
00:55:37,500 --> 00:55:39,800
When you consume it, you should

1611
00:55:39,800 --> 00:55:44,066
find a firm or firmer and maybe

1612
00:55:44,066 --> 00:55:46,433
some of you might even classify

1613
00:55:46,433 --> 00:55:48,800
it as a rubber texture.

1614
00:55:48,800 --> 00:55:51,900
And that is because of the salt.

1615
00:55:51,900 --> 00:55:54,166
More salt, more protein

1616
00:55:54,166 --> 00:55:55,633
extraction, firms up the

1617
00:55:55,633 --> 00:55:57,566
texture.

1618
00:55:57,566 --> 00:55:59,233
It's also because of the

1619
00:55:59,233 --> 00:56:01,400
tanginess that you might sense.

1620
00:56:01,400 --> 00:56:04,133
So, this product has a lactic

1621
00:56:04,133 --> 00:56:06,133
acid starter culture, so it has

1622
00:56:06,133 --> 00:56:08,500
bacteria that when added consume

1623
00:56:08,500 --> 00:56:14,333
sugars, dextrose, any type of

1624
00:56:14,333 --> 00:56:16,233
sweetener.

1625
00:56:16,233 --> 00:56:18,366
They produce lactic acid.

1626
00:56:18,366 --> 00:56:20,266
That lactic acid accumulates.

1627
00:56:20,266 --> 00:56:21,900
We call this fermentation.

1628
00:56:21,900 --> 00:56:23,800
Same concept as fermenting beer

1629
00:56:23,800 --> 00:56:25,533
and cheese and other types of

1630
00:56:25,533 --> 00:56:27,666
goods, perishable goods.

1631
00:56:27,666 --> 00:56:29,233
When that lactic acid

1632
00:56:29,233 --> 00:56:30,900
accumulates, the pH goes down.

1633
00:56:30,900 --> 00:56:33,066
When that pH goes down, we get

1634
00:56:33,066 --> 00:56:35,366
more of a tangy, acidic flavor.

1635
00:56:35,366 --> 00:56:37,300
Wisconsin is very unique in its

1636
00:56:37,300 --> 00:56:41,033
summer sausage.

1637
00:56:41,033 --> 00:56:42,933
Most states, most other states

1638
00:56:42,933 --> 00:56:45,700
do not care for Wisconsin type

1639
00:56:45,700 --> 00:56:47,666
of summer sausage because it's

1640
00:56:47,666 --> 00:56:49,933
very tangy, very acidic.

1641
00:56:49,933 --> 00:56:53,600
But part of the texture that...

1642
00:56:53,600 --> 00:56:55,266
Could I get a sample?

1643
00:56:55,266 --> 00:56:57,200
[LAUGHTER]

1644
00:56:57,200 --> 00:57:00,100
>> You have a stick.

1645
00:57:00,100 --> 00:57:01,133
>> Great point.

1646
00:57:01,133 --> 00:57:02,166
I have a stick.

1647
00:57:02,166 --> 00:57:03,200
I was really expecting after the

1648
00:57:03,200 --> 00:57:04,933
whole first time around that I

1649
00:57:04,933 --> 00:57:06,133
was going to get it.

1650
00:57:06,133 --> 00:57:07,166
Thank you, Bill.

1651
00:57:07,166 --> 00:57:10,066
I appreciate it.

1652
00:57:10,066 --> 00:57:11,066
But part of the texture is

1653
00:57:11,066 --> 00:57:12,533
because not only the salt but

1654
00:57:12,533 --> 00:57:16,900
also the reduction of the pH.

1655
00:57:16,900 --> 00:57:19,333
>> Could you explain why this

1656
00:57:19,333 --> 00:57:22,666
tradition developed in

1657
00:57:22,666 --> 00:57:23,500
Wisconsin.

1658
00:57:23,500 --> 00:57:26,800
Was it based on immigrant groups

1659
00:57:26,800 --> 00:57:27,833
that came?

1660
00:57:27,833 --> 00:57:29,700
>> Sure.

1661
00:57:29,700 --> 00:57:31,133
So the question is, how did this

1662
00:57:31,133 --> 00:57:32,166
product as well as other

1663
00:57:32,166 --> 00:57:33,366
processed meets evolve in

1664
00:57:33,366 --> 00:57:34,433
Wisconsin?

1665
00:57:34,433 --> 00:57:37,366
It's a number of things.

1666
00:57:37,366 --> 00:57:39,000
A primary reason is because we

1667
00:57:39,000 --> 00:57:40,633
have an extremely outstanding

1668
00:57:40,633 --> 00:57:42,200
meat industry in this state that

1669
00:57:42,200 --> 00:57:45,500
has very good roots in meat

1670
00:57:45,500 --> 00:57:47,666
processing.

1671
00:57:47,666 --> 00:57:50,033
We've had many immigrants from

1672
00:57:50,033 --> 00:57:51,266
Europe and others parts of the

1673
00:57:51,266 --> 00:57:53,200
world that immigrated here

1674
00:57:53,200 --> 00:57:55,500
decades ago and set up butcher

1675
00:57:55,500 --> 00:57:57,766
shops and know how to make these

1676
00:57:57,766 --> 00:57:59,600
products, as well as some of

1677
00:57:59,600 --> 00:58:01,533
these other products.

1678
00:58:01,533 --> 00:58:03,633
Braunschweiger and liver sausage

1679
00:58:03,633 --> 00:58:05,033
is a very common product in

1680
00:58:05,033 --> 00:58:06,166
Wisconsin.

1681
00:58:06,166 --> 00:58:07,533
Not so much in a lot of other

1682
00:58:07,533 --> 00:58:09,200
states.

1683
00:58:09,200 --> 00:58:10,300
We probably consume more summer

1684
00:58:10,300 --> 00:58:11,466
sausage than any other state in

1685
00:58:11,466 --> 00:58:12,466
the country.

1686
00:58:12,466 --> 00:58:13,566
If that data was out there, it

1687
00:58:13,566 --> 00:58:14,966
would probably would say that.

1688
00:58:14,966 --> 00:58:16,600
And we certainly make more

1689
00:58:16,600 --> 00:58:17,900
summer sausage than any other

1690
00:58:17,900 --> 00:58:20,100
state in the country.

1691
00:58:20,100 --> 00:58:21,733
So, this product, because we

1692
00:58:21,733 --> 00:58:26,333
reduce the pH, we're getting

1693
00:58:26,333 --> 00:58:27,366
somewhere.

1694
00:58:27,366 --> 00:58:28,966
We're going the right direction.

1695
00:58:28,966 --> 00:58:31,000
Because we reduced the pH, we

1696
00:58:31,000 --> 00:58:32,666
can understand the biochemical

1697
00:58:32,666 --> 00:58:35,233
properties of what happens.

1698
00:58:35,233 --> 00:58:36,800
It allows us to remove moisture

1699
00:58:36,800 --> 00:58:38,700
much more quickly.

1700
00:58:38,700 --> 00:58:40,366
So this product, if we make 100

1701
00:58:40,366 --> 00:58:42,100
pounds of summer sausage, we'll

1702
00:58:42,100 --> 00:58:43,533
end up with 85 pounds of

1703
00:58:43,533 --> 00:58:44,433
finished product.

1704
00:58:44,433 --> 00:58:45,633
We'll lose about 15 percent

1705
00:58:45,633 --> 00:58:46,666
moisture.

1706
00:58:46,666 --> 00:58:48,366
So that's also partly why it's a

1707
00:58:48,366 --> 00:58:51,866
drier, firmer texture.

1708
00:58:51,866 --> 00:58:54,533
Dry sausage, the next category,

1709
00:58:54,533 --> 00:58:55,933
and the product being passed

1710
00:58:55,933 --> 00:58:57,800
around is a Genoa salami.

1711
00:58:57,800 --> 00:59:00,133
And you might notice visually

1712
00:59:00,133 --> 00:59:02,700
that it's even firmer and even

1713
00:59:02,700 --> 00:59:03,933
more rubbery.

1714
00:59:03,933 --> 00:59:07,500
And it also is higher in fat.

1715
00:59:07,500 --> 00:59:08,400
Don't mistake those white

1716
00:59:08,400 --> 00:59:09,333
pieces.

1717
00:59:09,333 --> 00:59:11,733
That's not cheese; that's fat.

1718
00:59:11,733 --> 00:59:12,900
And I think this would be a good

1719
00:59:12,900 --> 00:59:15,233
time to reiterate, or actually

1720
00:59:15,233 --> 00:59:17,300
just iterate the first time that

1721
00:59:17,300 --> 00:59:18,533
fat is very important for

1722
00:59:18,533 --> 00:59:20,033
sausages.

1723
00:59:20,033 --> 00:59:21,666
It gives it flavor.

1724
00:59:21,666 --> 00:59:22,666
The reason that that breakfast

1725
00:59:22,666 --> 00:59:24,966
sausage was, in my mind,

1726
00:59:24,966 --> 00:59:26,933
delightful, very juicy, very

1727
00:59:26,933 --> 00:59:29,333
flavorful, not only was it

1728
00:59:29,333 --> 00:59:31,466
because of the spices but more

1729
00:59:31,466 --> 00:59:33,766
importantly it was because of

1730
00:59:33,766 --> 00:59:34,833
the fat that was in that

1731
00:59:34,833 --> 00:59:36,033
product.

1732
00:59:36,033 --> 00:59:38,200
If you remove all the fat and

1733
00:59:38,200 --> 00:59:40,833
all the spices and all the salt,

1734
00:59:40,833 --> 00:59:43,600
you're going to be eating ground

1735
00:59:43,600 --> 00:59:46,166
pork or ground beef, which has a

1736
00:59:46,166 --> 00:59:49,433
very meaty flavor but it's far,

1737
00:59:49,433 --> 00:59:51,500
far less complex than a fresh

1738
00:59:51,500 --> 00:59:52,600
breakfast sausage or a summer

1739
00:59:52,600 --> 00:59:53,533
sausage.

1740
00:59:53,533 --> 00:59:56,133
So, dry sausage, a higher salt

1741
00:59:56,133 --> 00:59:58,400
content.

1742
00:59:58,400 --> 01:00:03,000
Typically 4% to 6% salt.

1743
01:00:03,000 --> 01:00:04,966
Or 5% to 6% salt is not that

1744
01:00:04,966 --> 01:00:07,333
common.

1745
01:00:07,333 --> 01:00:10,233
It's more firm, more rubbery

1746
01:00:10,233 --> 01:00:13,366
because of the higher salt

1747
01:00:13,366 --> 01:00:16,000
content.

1748
01:00:16,000 --> 01:00:18,200
It also has a pH reduction, and

1749
01:00:18,200 --> 01:00:20,566
it's also a drier product.

1750
01:00:20,566 --> 01:00:22,533
So it typically has around 30%,

1751
01:00:22,533 --> 01:00:24,333
sometimes a little bit more,

1752
01:00:24,333 --> 01:00:25,966
sometimes a little bit less

1753
01:00:25,966 --> 01:00:27,433
water removed.

1754
01:00:27,433 --> 01:00:29,566
A hundred pounds of meat

1755
01:00:29,566 --> 01:00:31,300
starting, finished product in

1756
01:00:31,300 --> 01:00:34,266
this form 70 pounds.

1757
01:00:34,266 --> 01:00:37,800
What's also very unique about

1758
01:00:37,800 --> 01:00:39,633
dry sausages, this is what

1759
01:00:39,633 --> 01:00:41,266
separates them from a semi-dry

1760
01:00:41,266 --> 01:00:42,933
sausage, is some of them have a

1761
01:00:42,933 --> 01:00:44,733
tangy, acidic flavor, some of

1762
01:00:44,733 --> 01:00:46,366
them have very unique aromas and

1763
01:00:46,366 --> 01:00:47,733
flavors.

1764
01:00:47,733 --> 01:00:49,333
Anybody pick up a difference in

1765
01:00:49,333 --> 01:00:50,600
flavor?

1766
01:00:50,600 --> 01:00:52,266
Pick up something you either

1767
01:00:52,266 --> 01:00:53,866
liked or didn't like?

1768
01:00:53,866 --> 01:00:55,266
Yeah.

1769
01:00:55,266 --> 01:00:57,666
That is fermentation at its

1770
01:00:57,666 --> 01:00:59,700
best.

1771
01:00:59,700 --> 01:01:01,400
That is an example of using

1772
01:01:01,400 --> 01:01:02,933
starter cultures that have a

1773
01:01:02,933 --> 01:01:05,100
specific function for creating

1774
01:01:05,100 --> 01:01:07,533
flavors and aroma.

1775
01:01:07,533 --> 01:01:09,133
So they're breaking down the

1776
01:01:09,133 --> 01:01:10,866
fat, breaking down the protein

1777
01:01:10,866 --> 01:01:12,500
and creating these very unique

1778
01:01:12,500 --> 01:01:16,733
flavor compounds from this.

1779
01:01:16,733 --> 01:01:18,766
Good stuff.

1780
01:01:18,766 --> 01:01:20,500
Liver sausage is the next

1781
01:01:20,500 --> 01:01:22,900
category.

1782
01:01:22,900 --> 01:01:24,533
Liver sausage generally has a

1783
01:01:24,533 --> 01:01:27,900
medium to medium-low salt level.

1784
01:01:27,900 --> 01:01:31,833
So around that 2%-2.5%.

1785
01:01:31,833 --> 01:01:34,366
You'll start sensing a pattern

1786
01:01:34,366 --> 01:01:36,533
that to make products that have

1787
01:01:36,533 --> 01:01:39,266
good texture and, to a certain

1788
01:01:39,266 --> 01:01:41,666
extent, flavor, we kind of have

1789
01:01:41,666 --> 01:01:43,233
to have a certain amount of

1790
01:01:43,233 --> 01:01:44,900
salt.

1791
01:01:44,900 --> 01:01:46,433
And that 2%-2.5% salt is really

1792
01:01:46,433 --> 01:01:49,333
important.

1793
01:01:49,333 --> 01:01:51,500
I should also mention that 10

1794
01:01:51,500 --> 01:01:55,666
years ago the salt content was

1795
01:01:55,666 --> 01:01:58,366
higher, on average, in processed

1796
01:01:58,366 --> 01:02:00,133
meats.

1797
01:02:00,133 --> 01:02:01,900
Twenty years ago, the salt

1798
01:02:01,900 --> 01:02:04,000
content was even higher.

1799
01:02:04,000 --> 01:02:06,200
And today, and it's difficult

1800
01:02:06,200 --> 01:02:07,833
for me because I don't have

1801
01:02:07,833 --> 01:02:10,833
enough wisdom to be able to

1802
01:02:10,833 --> 01:02:13,666
compare what products were like,

1803
01:02:13,666 --> 01:02:15,933
but I'm pretty confident that

1804
01:02:15,933 --> 01:02:17,633
most of you that have a little

1805
01:02:17,633 --> 01:02:19,433
more age or wisdom than I can

1806
01:02:19,433 --> 01:02:22,533
remember how much salt your

1807
01:02:22,533 --> 01:02:25,466
products were 20-30 years ago.

1808
01:02:25,466 --> 01:02:27,533
And you probably have even

1809
01:02:27,533 --> 01:02:29,066
forgotten how much saltier they

1810
01:02:29,066 --> 01:02:30,600
are.

1811
01:02:30,600 --> 01:02:32,166
If we could go back in time and

1812
01:02:32,166 --> 01:02:33,800
make a product that was made 30

1813
01:02:33,800 --> 01:02:35,466
years ago, which you probably

1814
01:02:35,466 --> 01:02:36,933
enjoyed back then, you would

1815
01:02:36,933 --> 01:02:38,633
probably almost spit it out

1816
01:02:38,633 --> 01:02:40,233
today because we've become

1817
01:02:40,233 --> 01:02:41,733
accustom to the levels of salt

1818
01:02:41,733 --> 01:02:43,133
that we consume.

1819
01:02:43,133 --> 01:02:44,700
What do we have here?

1820
01:02:44,700 --> 01:02:46,133
Okay.

1821
01:02:46,133 --> 01:02:48,300
Did we do liver sausage?

1822
01:02:48,300 --> 01:02:49,666
>> Yeah.

1823
01:02:49,666 --> 01:02:51,400
It's going around.

1824
01:02:51,400 --> 01:02:53,033
>> Oh, my gosh, I'm not even

1825
01:02:53,033 --> 01:02:54,766
paying attention.

1826
01:02:54,766 --> 01:02:56,433
So, liver sausage, here's an

1827
01:02:56,433 --> 01:02:58,033
example of a Braunschweiger.

1828
01:02:58,033 --> 01:02:59,566
It generally has a firm, soft,

1829
01:02:59,566 --> 01:03:01,133
or creamy texture.

1830
01:03:01,133 --> 01:03:03,233
Has some fat.

1831
01:03:03,233 --> 01:03:04,766
Has a little bit of water.

1832
01:03:04,766 --> 01:03:06,500
Sometimes it doesn't.

1833
01:03:06,500 --> 01:03:08,000
By definition has to have at

1834
01:03:08,000 --> 01:03:09,933
least 30% livers, generally pork

1835
01:03:09,933 --> 01:03:12,366
livers are used.

1836
01:03:12,366 --> 01:03:14,433
Can be emulsified or ground.

1837
01:03:14,433 --> 01:03:16,333
This is an example of emulsified

1838
01:03:16,333 --> 01:03:18,333
product where we're taking fat

1839
01:03:18,333 --> 01:03:20,300
and water, which typically do

1840
01:03:20,300 --> 01:03:22,033
not like each other, we're using

1841
01:03:22,033 --> 01:03:23,766
the protein in the meats as our

1842
01:03:23,766 --> 01:03:25,666
binder.

1843
01:03:25,666 --> 01:03:27,333
Similar concept to mayonnaise

1844
01:03:27,333 --> 01:03:29,233
with water, oil, and an egg or

1845
01:03:29,233 --> 01:03:30,966
lecithin to make the emulsion

1846
01:03:30,966 --> 01:03:32,800
complete or make it work.

1847
01:03:32,800 --> 01:03:34,466
And that's how we make this

1848
01:03:34,466 --> 01:03:36,000
very, very excellent product.

1849
01:03:36,000 --> 01:03:37,933
>> I've got a question.

1850
01:03:37,933 --> 01:03:39,466
>> Mm-hmm.

1851
01:03:39,466 --> 01:03:41,066
>> I used to eat liver sausage

1852
01:03:41,066 --> 01:03:42,566
all the time about 10 or 20

1853
01:03:42,566 --> 01:03:43,966
years ago.

1854
01:03:43,966 --> 01:03:45,466
I got the idea or somebody told

1855
01:03:45,466 --> 01:03:47,133
me that it was bad for you.

1856
01:03:47,133 --> 01:03:48,700
Is that just me or have other

1857
01:03:48,700 --> 01:03:50,266
people heard that?

1858
01:03:50,266 --> 01:03:51,866
>> Liver sausage I would say is

1859
01:03:51,866 --> 01:03:54,033
not bad for you by any means.

1860
01:03:54,033 --> 01:03:56,300
It's very high in iron.

1861
01:03:56,300 --> 01:03:58,433
It has no more salt or fat than

1862
01:03:58,433 --> 01:04:00,266
many other products.

1863
01:04:00,266 --> 01:04:02,000
And, in fact, I would say if you

1864
01:04:02,000 --> 01:04:04,700
were wanting nutrients, protein

1865
01:04:04,700 --> 01:04:06,400
and nutrients from any meat

1866
01:04:06,400 --> 01:04:08,800
product, liver sausage would be

1867
01:04:08,800 --> 01:04:11,133
a good one to put on your list.

1868
01:04:11,133 --> 01:04:12,966
It does have some fat, and it

1869
01:04:12,966 --> 01:04:14,566
does have a little bit of salt.

1870
01:04:14,566 --> 01:04:17,033
And it can be sliceable or

1871
01:04:17,033 --> 01:04:18,400
spreadable.

1872
01:04:18,400 --> 01:04:20,000
The reason that we sampled this

1873
01:04:20,000 --> 01:04:21,566
product is because it's a very

1874
01:04:21,566 --> 01:04:23,166
unique product in that it's

1875
01:04:23,166 --> 01:04:25,566
stuffed into a natural casing.

1876
01:04:25,566 --> 01:04:28,800
A very expensive vestibule to

1877
01:04:28,800 --> 01:04:30,333
hold very expensive raw

1878
01:04:30,333 --> 01:04:32,800
materials.

1879
01:04:32,800 --> 01:04:34,566
Livers are cheap.

1880
01:04:34,566 --> 01:04:36,133
Some of the trimmings that are

1881
01:04:36,133 --> 01:04:37,800
used are a little less

1882
01:04:37,800 --> 01:04:39,466
expensive.

1883
01:04:39,466 --> 01:04:41,266
So the reason that these are

1884
01:04:41,266 --> 01:04:42,866
utilized, very expensive

1885
01:04:42,866 --> 01:04:44,566
casings, is because the casings

1886
01:04:44,566 --> 01:04:46,266
themselves can impart a very

1887
01:04:46,266 --> 01:04:47,900
unique flavor, and in some cases

1888
01:04:47,900 --> 01:04:49,700
aroma, to a sausage.

1889
01:04:49,700 --> 01:04:51,300
So next time you go out and buy

1890
01:04:51,300 --> 01:04:52,800
some liver sausage, buy one that

1891
01:04:52,800 --> 01:04:54,600
has a natural casing and buy one

1892
01:04:54,600 --> 01:04:56,066
that has a regular casing and

1893
01:04:56,066 --> 01:04:57,800
then do a little side by side

1894
01:04:57,800 --> 01:04:59,500
taste comparison.

1895
01:04:59,500 --> 01:05:00,933
>> Are all these products made

1896
01:05:00,933 --> 01:05:02,600
in Wisconsin, including the

1897
01:05:02,600 --> 01:05:04,100
Genoa salami?

1898
01:05:04,100 --> 01:05:05,666
>> Many of them are.

1899
01:05:05,666 --> 01:05:07,100
Usinger's is over in Milwaukee.

1900
01:05:07,100 --> 01:05:10,966
The breakfast sausage is made by

1901
01:05:10,966 --> 01:05:12,400
Jones Dairy Farm down in Fort

1902
01:05:12,400 --> 01:05:14,000
Atkinson.

1903
01:05:14,000 --> 01:05:15,133
The Genoa salami we made at the

1904
01:05:15,133 --> 01:05:16,733
meat lab for a short course.

1905
01:05:16,733 --> 01:05:18,966
The summer sausage we made at

1906
01:05:18,966 --> 01:05:20,366
the meat lab.

1907
01:05:20,366 --> 01:05:22,100
Many of these products are made

1908
01:05:22,100 --> 01:05:23,566
here, and we'll have some Oscar

1909
01:05:23,566 --> 01:05:24,966
Mayer product, which I think is

1910
01:05:24,966 --> 01:05:27,366
in Madison.

1911
01:05:27,366 --> 01:05:28,466
Is that right?

1912
01:05:28,466 --> 01:05:29,933
Yeah.

1913
01:05:29,933 --> 01:05:31,366
They're right here in Madison.

1914
01:05:31,366 --> 01:05:33,100
So, the next category, scalded

1915
01:05:33,100 --> 01:05:34,533
or cooked sausage.

1916
01:05:34,533 --> 01:05:36,433
So, a huge category.

1917
01:05:36,433 --> 01:05:37,933
We've got a couple being passed

1918
01:05:37,933 --> 01:05:39,500
around.

1919
01:05:39,500 --> 01:05:41,066
One is a frankfurter.

1920
01:05:41,066 --> 01:05:42,666
It generally has a low to medium

1921
01:05:42,666 --> 01:05:44,100
salt level.

1922
01:05:44,100 --> 01:05:45,633
Again, around that 2% salt.

1923
01:05:45,633 --> 01:05:47,033
It can have a soft or a firm

1924
01:05:47,033 --> 01:05:48,600
texture.

1925
01:05:48,600 --> 01:05:50,400
It depends on what's in it.

1926
01:05:50,400 --> 01:05:52,100
All-beef hotdogs, such as this

1927
01:05:52,100 --> 01:05:53,900
one, typically have a little bit

1928
01:05:53,900 --> 01:05:55,533
firmer texture.

1929
01:05:55,533 --> 01:05:57,200
If you buy a poultry hotdog, it

1930
01:05:57,200 --> 01:05:58,900
typically has a little bit

1931
01:05:58,900 --> 01:06:00,400
softer texture.

1932
01:06:00,400 --> 01:06:01,833
They can have small to large

1933
01:06:01,833 --> 01:06:03,233
particle sizes.

1934
01:06:03,233 --> 01:06:04,800
They can have 15% to 25% fat, or

1935
01:06:04,800 --> 01:06:06,300
you can buy low-fat versions

1936
01:06:06,300 --> 01:06:07,866
that have less.

1937
01:06:07,866 --> 01:06:09,433
Typically they have a little bit

1938
01:06:09,433 --> 01:06:10,900
more water, especially the ones

1939
01:06:10,900 --> 01:06:12,533
that are emulsified.

1940
01:06:12,533 --> 01:06:14,066
And they have a variety of

1941
01:06:14,066 --> 01:06:15,633
different flavors and can have

1942
01:06:15,633 --> 01:06:17,700
different ingredients as well.

1943
01:06:17,700 --> 01:06:18,966
The other cooked product being

1944
01:06:18,966 --> 01:06:20,533
passed around is a great

1945
01:06:20,533 --> 01:06:22,133
product.

1946
01:06:22,133 --> 01:06:23,933
This is another Wisconsin

1947
01:06:23,933 --> 01:06:25,166
company, Klement's over in

1948
01:06:25,166 --> 01:06:26,600
Milwaukee.

1949
01:06:26,600 --> 01:06:28,233
This is called --, and it's is

1950
01:06:28,233 --> 01:06:32,066
an aspic or a terrine, which

1951
01:06:32,066 --> 01:06:35,300
basically means that it's food

1952
01:06:35,300 --> 01:06:37,733
particles, in this case meat and

1953
01:06:37,733 --> 01:06:39,666
a few vegetables, that are

1954
01:06:39,666 --> 01:06:41,866
suspended in gelatin.

1955
01:06:41,866 --> 01:06:44,400
Traditionally, this was made

1956
01:06:44,400 --> 01:06:47,133
without adding any gelatin.

1957
01:06:47,133 --> 01:06:49,600
You took parts of a carcass that

1958
01:06:49,600 --> 01:06:52,100
were high in collagen, like hog

1959
01:06:52,100 --> 01:06:54,233
heads, you boiled them in water,

1960
01:06:54,233 --> 01:06:56,833
you have tongue and cheek meats,

1961
01:06:56,833 --> 01:07:00,333
snouts, you ground them, added

1962
01:07:00,333 --> 01:07:02,733
some spices, captured some of

1963
01:07:02,733 --> 01:07:04,800
the liquid that had a lot of the

1964
01:07:04,800 --> 01:07:06,600
collagen in it, added it back,

1965
01:07:06,600 --> 01:07:08,233
put it into some type of

1966
01:07:08,233 --> 01:07:09,966
vestibule, perhaps a mold, put

1967
01:07:09,966 --> 01:07:11,566
it in the cooler where it

1968
01:07:11,566 --> 01:07:13,100
cooled, voila.

1969
01:07:13,100 --> 01:07:14,633
Today, we don't have enough

1970
01:07:14,633 --> 01:07:16,433
heads, it's too expensive to do

1971
01:07:16,433 --> 01:07:18,000
that process, so we add a little

1972
01:07:18,000 --> 01:07:19,500
bit of JELL-O or gelatin to make

1973
01:07:19,500 --> 01:07:20,933
the product.

1974
01:07:20,933 --> 01:07:22,366
It typically has vinegar or more

1975
01:07:22,366 --> 01:07:23,900
vinegar as well as some other

1976
01:07:23,900 --> 01:07:25,666
vegetables.

1977
01:07:25,666 --> 01:07:27,633
Where head cheese, its friendly

1978
01:07:27,633 --> 01:07:29,533
cousin or sister, doesn't have

1979
01:07:29,533 --> 01:07:31,166
either of those or has less

1980
01:07:31,166 --> 01:07:34,100
vinegar.

1981
01:07:34,100 --> 01:07:36,100
Ham can be high to low in salt.

1982
01:07:36,100 --> 01:07:39,533
It can have very small to very

1983
01:07:39,533 --> 01:07:41,366
large particles, as we discussed

1984
01:07:41,366 --> 01:07:43,733
earlier.

1985
01:07:43,733 --> 01:07:46,233
Generally it's very lean.

1986
01:07:46,233 --> 01:07:49,433
If you see, if ham has fat in

1987
01:07:49,433 --> 01:07:51,200
it, you typically visually can

1988
01:07:51,200 --> 01:07:52,966
see it.

1989
01:07:52,966 --> 01:07:54,600
It can have a lot of water

1990
01:07:54,600 --> 01:07:56,100
added.

1991
01:07:56,100 --> 01:07:57,633
Up to 35% water.

1992
01:07:57,633 --> 01:08:00,066
Or it can have a lot of water

1993
01:08:00,066 --> 01:08:01,533
removed.

1994
01:08:01,533 --> 01:08:03,000
Country ham by law has to have

1995
01:08:03,000 --> 01:08:05,033
18% water removal.

1996
01:08:05,033 --> 01:08:06,333
So if you have 100 pounds of

1997
01:08:06,333 --> 01:08:08,200
ham, it has to yield 88 pounds

1998
01:08:08,200 --> 01:08:09,766
of finished product.

1999
01:08:09,766 --> 01:08:10,966
And it can be served hot or

2000
01:08:10,966 --> 01:08:12,433
cold.

2001
01:08:12,433 --> 01:08:13,633
So the ham being passed around

2002
01:08:13,633 --> 01:08:15,166
first is a ham made at the meat

2003
01:08:15,166 --> 01:08:16,333
lab.

2004
01:08:16,333 --> 01:08:18,133
That's this version.

2005
01:08:18,133 --> 01:08:19,833
And you'll notice that it would

2006
01:08:19,833 --> 01:08:22,566
be considered a decent ham.

2007
01:08:22,566 --> 01:08:24,600
Not something that you would

2008
01:08:24,600 --> 01:08:27,533
spend $15 a pound for, not

2009
01:08:27,533 --> 01:08:29,166
something you would spend $2 a

2010
01:08:29,166 --> 01:08:30,666
pound for.

2011
01:08:30,666 --> 01:08:32,466
It has good bite because it has

2012
01:08:32,466 --> 01:08:34,133
some particle reduction but not

2013
01:08:34,133 --> 01:08:36,266
very small particle reduction.

2014
01:08:36,266 --> 01:08:38,000
The second ham that's being

2015
01:08:38,000 --> 01:08:39,833
passed around is called

2016
01:08:39,833 --> 01:08:42,233
prosciutto, and it is, as I

2017
01:08:42,233 --> 01:08:44,300
mentioned earlier, similar to a

2018
01:08:44,300 --> 01:08:46,066
country ham, kind of the same

2019
01:08:46,066 --> 01:08:47,600
classification, actually the

2020
01:08:47,600 --> 01:08:49,100
same category.

2021
01:08:49,100 --> 01:08:50,333
The closest thing we have to

2022
01:08:50,333 --> 01:08:51,900
ancient preservation methods, in

2023
01:08:51,900 --> 01:08:53,733
my mind.

2024
01:08:53,733 --> 01:08:56,900
High salt.

2025
01:08:56,900 --> 01:09:01,233
Product takes a minimum of six

2026
01:09:01,233 --> 01:09:02,900
months, oftentimes a year and a

2027
01:09:02,900 --> 01:09:04,833
half and up to three years to

2028
01:09:04,833 --> 01:09:06,666
dry.

2029
01:09:06,666 --> 01:09:08,433
So it's a high-salt, very, very

2030
01:09:08,433 --> 01:09:10,266
dry product.

2031
01:09:10,266 --> 01:09:11,766
Very expensive product because

2032
01:09:11,766 --> 01:09:13,766
of all that.

2033
01:09:21,666 --> 01:09:23,366
Bacon is another huge category,

2034
01:09:23,366 --> 01:09:25,600
and the sample that we're

2035
01:09:25,600 --> 01:09:27,533
passing around is a Patrick

2036
01:09:27,533 --> 01:09:30,666
Cudahy fully cooked bacon.

2037
01:09:30,666 --> 01:09:31,733
Patrick Cudahy is in Cudahy,

2038
01:09:31,733 --> 01:09:33,033
Wisconsin.

2039
01:09:33,033 --> 01:09:35,200
So, many people look at these

2040
01:09:35,200 --> 01:09:36,733
products and they say, wow, this

2041
01:09:36,733 --> 01:09:37,866
is really expensive to buy this

2042
01:09:37,866 --> 01:09:39,400
precooked bacon.

2043
01:09:39,400 --> 01:09:44,800
Precooked bacon is expensive

2044
01:09:44,800 --> 01:09:45,800
because it loses a lot of

2045
01:09:45,800 --> 01:09:48,100
moisture, and it has to.

2046
01:09:48,100 --> 01:09:50,333
So during the cooking process,

2047
01:09:50,333 --> 01:09:51,833
this product has to lose 60%

2048
01:09:51,833 --> 01:09:53,766
moisture.

2049
01:09:53,766 --> 01:09:56,600
So if you had one pound of raw

2050
01:09:56,600 --> 01:09:58,933
bacon, you would have to cook it

2051
01:09:58,933 --> 01:10:00,133
so there would only be .4

2052
01:10:00,133 --> 01:10:01,500
pounds left to call it

2053
01:10:01,500 --> 01:10:03,733
precooked bacon.

2054
01:10:03,733 --> 01:10:05,900
So you're paying for the product

2055
01:10:05,900 --> 01:10:06,933
that's not there.

2056
01:10:06,933 --> 01:10:08,033
It typically has a medium salt

2057
01:10:08,033 --> 01:10:09,033
level.

2058
01:10:09,033 --> 01:10:10,300
Sometimes people think that

2059
01:10:10,300 --> 01:10:11,566
bacon is very high in salt.

2060
01:10:11,566 --> 01:10:12,600
In fact, it's not that high in

2061
01:10:12,600 --> 01:10:13,800
salt.

2062
01:10:13,800 --> 01:10:15,033
It's just the perception.

2063
01:10:15,033 --> 01:10:16,833
It typically has a firm texture,

2064
01:10:16,833 --> 01:10:18,766
can have a fair amount of fat,

2065
01:10:18,766 --> 01:10:20,700
between 30% and 50%, and for all

2066
01:10:20,700 --> 01:10:23,233
bacon, all the water that's

2067
01:10:23,233 --> 01:10:25,200
added during processing to do

2068
01:10:25,200 --> 01:10:26,666
the curing, it all has to come

2069
01:10:26,666 --> 01:10:28,633
back out.

2070
01:10:28,633 --> 01:10:29,833
And there's very stringent

2071
01:10:29,833 --> 01:10:31,333
curing regulations regarding

2072
01:10:31,333 --> 01:10:32,566
nitrite as well as other

2073
01:10:32,566 --> 01:10:37,033
ingredients.

2074
01:10:37,033 --> 01:10:38,066
The next product being passed

2075
01:10:38,066 --> 01:10:39,766
around is called corned beef.

2076
01:10:39,766 --> 01:10:41,133
This is an example of a whole

2077
01:10:41,133 --> 01:10:44,333
muscle cured product.

2078
01:10:44,333 --> 01:10:45,233
So typically made from beef

2079
01:10:45,233 --> 01:10:46,900
rounds.

2080
01:10:46,900 --> 01:10:49,533
This was made at the meat lab.

2081
01:10:49,533 --> 01:10:51,066
Generally a low to medium salt

2082
01:10:51,066 --> 01:10:52,033
level.

2083
01:10:52,033 --> 01:10:53,066
So typically the salt is there

2084
01:10:53,066 --> 01:10:54,800
just for flavor.

2085
01:10:54,800 --> 01:10:55,666
A firm texture because it's a

2086
01:10:55,666 --> 01:10:57,033
whole muscle.

2087
01:10:57,033 --> 01:11:01,233
Very little fat.

2088
01:11:01,233 --> 01:11:02,833
It can have water added,

2089
01:11:02,833 --> 01:11:04,933
typically it has water removed

2090
01:11:04,933 --> 01:11:05,966
which is why it's also a bit

2091
01:11:05,966 --> 01:11:07,200
firmer.

2092
01:11:07,200 --> 01:11:10,100
And corned beef received its

2093
01:11:10,100 --> 01:11:14,066
name from the corning process.

2094
01:11:14,066 --> 01:11:15,300
So the corning process really

2095
01:11:15,300 --> 01:11:17,833
was defined by using coarse

2096
01:11:17,833 --> 01:11:22,666
granular salt known as corns,

2097
01:11:22,666 --> 01:11:24,566
salt corns.

2098
01:11:24,566 --> 01:11:25,533
Today's corned beef typically

2099
01:11:25,533 --> 01:11:27,466
has very unique ingredients

2100
01:11:27,466 --> 01:11:28,833
because it's a beef product and

2101
01:11:28,833 --> 01:11:30,866
you need a lot of flavor or it

2102
01:11:30,866 --> 01:11:32,366
can have a lot of flavor.

2103
01:11:32,366 --> 01:11:34,166
So you see things like allspice,

2104
01:11:34,166 --> 01:11:35,500
cloves, mustard seeds, and it's

2105
01:11:35,500 --> 01:11:37,566
very, very similar to a

2106
01:11:37,566 --> 01:11:40,500
pastrami.

2107
01:11:40,500 --> 01:11:41,533
Turkey breast is the last

2108
01:11:41,533 --> 01:11:43,266
product that we're going to talk

2109
01:11:43,266 --> 01:11:44,566
about.

2110
01:11:44,566 --> 01:11:46,200
Turkey breast is a really unique

2111
01:11:46,200 --> 01:11:47,433
product because it's not that

2112
01:11:47,433 --> 01:11:49,833
old of a product, but it is,

2113
01:11:49,833 --> 01:11:51,800
today, one of the most popular

2114
01:11:51,800 --> 01:11:53,266
products.

2115
01:11:53,266 --> 01:11:54,266
There are tons of different

2116
01:11:54,266 --> 01:11:55,133
varieties.

2117
01:11:55,133 --> 01:11:57,200
We see it on menus everywhere.

2118
01:11:57,200 --> 01:12:00,566
Turkey breast is a low to medium

2119
01:12:00,566 --> 01:12:02,533
salt product.

2120
01:12:02,533 --> 01:12:04,533
So typically around 1.5% to 2%

2121
01:12:04,533 --> 01:12:06,666
salt.

2122
01:12:06,666 --> 01:12:08,766
Again, we're at very low levels

2123
01:12:08,766 --> 01:12:11,200
so that we can still maintain

2124
01:12:11,200 --> 01:12:12,833
texture.

2125
01:12:12,833 --> 01:12:14,133
It generally has a soft to a

2126
01:12:14,133 --> 01:12:15,700
medium texture.

2127
01:12:15,700 --> 01:12:16,833
That's primarily because of the

2128
01:12:16,833 --> 01:12:18,266
poultry muscle itself.

2129
01:12:18,266 --> 01:12:21,000
Typically very lean.

2130
01:12:21,000 --> 01:12:22,466
Generally 10% to 20% water

2131
01:12:22,466 --> 01:12:24,066
added.

2132
01:12:24,066 --> 01:12:25,700
Sometimes it's cured, and when

2133
01:12:25,700 --> 01:12:27,333
it's cured it's usually so that

2134
01:12:27,333 --> 01:12:29,166
it can have a longer shelf life

2135
01:12:29,166 --> 01:12:32,333
and it can be a safer product.

2136
01:12:32,333 --> 01:12:35,533
And turkey breast has a very

2137
01:12:35,533 --> 01:12:37,466
delicate flavor profile.

2138
01:12:37,466 --> 01:12:40,000
So by itself, turkey breast is

2139
01:12:40,000 --> 01:12:42,400
pretty bland.

2140
01:12:42,400 --> 01:12:44,200
But when you add it to another,

2141
01:12:44,200 --> 01:12:45,266
put it on a sandwich or put it

2142
01:12:45,266 --> 01:12:46,966
in a wrap, put it in some type

2143
01:12:46,966 --> 01:12:50,566
of food dish, it can take on a

2144
01:12:50,566 --> 01:12:51,900
lot of flavors and it does a

2145
01:12:51,900 --> 01:12:57,200
very, very great job of that.

2146
01:12:57,200 --> 01:12:58,966
This concludes my discussion

2147
01:12:58,966 --> 01:13:01,266
about the history and science of

2148
01:13:01,266 --> 01:13:03,033
meat products.

2149
01:13:03,033 --> 01:13:04,666
I thank you for your time and

2150
01:13:04,666 --> 01:13:05,800
attention.

2151
01:13:05,800 --> 01:13:07,100
[APPLAUSE]