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Mogren, Nina, 2011. Fermented sausage : product development at Lindell's Gårdsslakteri. Second cycle, A2E. Uppsala: SLU, Dept. of Food Science

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Abstract

Product development is a risky business; many products never yield profit, but it is also ne-cessary for a company’s survival in a competitive business where the costumers change their requests constantly. Consumer-led product development is developed from the wish to fill the consumer’s needs and expectations and thereby be more likely to succeed. Lindell’s Gårdsslakteri AB is a local slaughter and meat processor in Västergötland. They wish to ex-pand their meat product assortment with a new product that fits into their otherwise traditional and quality oriented supply. A market survey led into the idea of developing a fermented sausage. The manufacturing of fermented sausage is complex with many parameters to consider producing a tasteful, visually attractive and safe sausage. Typical for all fermented sausages are the combination of lactic acid, salting and drying. A "medvurst" is a type of fast fermented sausage that is produced and ready to be sold within a few days. The manufacturing process started with the mixing of pork and beef meat with seasonings, starter culture and curing salt. When a paste was formed frozen pork fat was mixed in. After filling into semipermeable casings the sausage was left for tempering. The fermentation started in the smoke chamber followed by smoking and heat treatment to 47°C. The sausage was then left in the chilling room to mature for 2 days. After two test trials the desired sausage was created. Following was the labeling and part of a risk analysis concerning EHEC. After the end of the project Lindell´s continued with the risk analysis, durability tests and launching. The resulting product is a locally produced "medvurst". Consumer’s interest in extrinsic factors has created a whole new market with many new possibilities for product development. Meat product in-gredients have gained an extra interest from the consumers in the last couple of years, espe-cially the additives. Lindell´s like many other companies are getting more questions and phone calls about this and a deepened knowledge is desired to be able to fill the consumer needs.

Main title:Fermented sausage
Subtitle:product development at Lindell's Gårdsslakteri
Authors:Mogren, Nina
Supervisor:Lundström, Kerstin and Lindahl, Gunilla
Examiner:Lundesjö Ahnström, Maria
Series:Publikation - Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap
Volume/Sequential designation:301
Year of Publication:2011
Level and depth descriptor:Second cycle, A2E
Student's programme affiliation:1010A Agriculture Programme (admitted before July 1, 2007) 270 HEC
Department:(NL, NJ) > Dept. of Food Science
Keywords:meat product, fermented sausage, food additive, food product development
URN:NBN:urn:nbn:se:slu:epsilon-8-965
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-8-965
Subjects:Food science and technology
Food processing and preservation
Food additives
Language:English
Additional Information:Appendices 3,4 and 7 in the published version has been changed for confidentiality reasons. Bilgorna 3, 4 och 7 i den publicerade versionen har ändrats av sekretess skäl.
Deposited On:14 Feb 2011 09:41
Metadata Last Modified:20 Apr 2012 14:17

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