Quality Issues With Pre cooked Chicken Sausage

[saha777]

Hi,

My name is Saha and I am from Azerbaijan. I am managing a small sausage manufacturing plant. We have been experiencing some problems with our pre cooked chicken sausages. The surface of the skin has small holes as well as there are some fat pockets.
The receipt is following:

MDM 50%
Chicken fillet 20%
Chicken skin 15%
Vegetable Margarine 20%
Water 35%
Carrageenan 0.5%
Skim Milk Powder 0.5%
The rest are ingredients for flavor

Thanks in advance!

 

[daveomak]

What is MDM ??? What casings are you using ?? What temperature are you cooking the sausage at and for how long ??

 

[pushok2018]

Hmm... I have the same number of questions like Dave has.... Just googled what is MDM: MDM is mechanically deboned meat. https://en.wikipedia.org/wiki/Mechanically_separated_meat
Never heard of it before....

 

[chef jimmyj]

Looks like too high a cooking temp.
Try Cooking at no higher a temperature than 76°C until the Internal temp reaches 70°C. Chill in a water bath to 2°C.
MDM aka the Infamous Pink Slime but made from poultry in this case...JJ