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Italian to English translations [PRO]
Science - Food & Dairy | | Italian term or phrase: smelmatura | smelmatura: perdita di consistenza del grasso
L’insaccatrice usata è un’insaccatrice a pale operante in sottovuoto, facilita il riempimento del budello senza la presenza di vuoti all’interno e inoltre riduce il rischio della smelmatura. |
| | | smearing | Explanation:
National Center for Home Food Preservation | How Do I? Cure & Smoke- [ Traduci questa pagina ]Avoid smearing or crushing the meat through the plate. This will change the texture and color of the sausage, making it mushy. The sausage may be ground ...
www.uga.edu/nchfp/how/cure_smoke/sausage_equipment.html - 12k
http://www.velati.com/insaccatrici.php?lingua_velati=it&
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Note added at 1 hr (2006-12-17 15:58:30 GMT)
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http://www.texastastes.com/recipe.htm
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Note added at 1 hr (2006-12-17 16:06:53 GMT)
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Meat
Sausages are most frequently made from pork and beef. However, lamb, veal, goat, chicken, turkey, rabbit, venison, and other game are suitable. Species affects sausage color. Beef and venison sausage are dark red. Sausages that contain veal, chicken, or rabbit are light colored. Sausage flavor is more affected by spices than by the kind of meat used. All fat is often removed from game meat, and pork fat added for proper texture and juiciness.
Always use meats that are as microbiologically fresh as possible. Before grinding, the meat should be as close to freezing as possible (30-32°F) to prevent fat smearing.
http://cru.cahe.wsu.edu/CEPublications/eb1661/eb1661.html
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| Selected response from:
Di Salvatore
Italy
Local time: 21:00
| Grading comment | 4 KudoZ points were awarded for this answer |
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| Discussion entries: 0 |
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Automatic update in 00:
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52 mins confidence:   smearing
Explanation:
National Center for Home Food Preservation | How Do I? Cure & Smoke- [ Traduci questa pagina ]Avoid smearing or crushing the meat through the plate. This will change the texture and color of the sausage, making it mushy. The sausage may be ground ...
www.uga.edu/nchfp/how/cure_smoke/sausage_equipment.html - 12k
http://www.velati.com/insaccatrici.php?lingua_velati=it&
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Note added at 1 hr (2006-12-17 15:58:30 GMT)
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http://www.texastastes.com/recipe.htm
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Note added at 1 hr (2006-12-17 16:06:53 GMT)
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Meat
Sausages are most frequently made from pork and beef. However, lamb, veal, goat, chicken, turkey, rabbit, venison, and other game are suitable. Species affects sausage color. Beef and venison sausage are dark red. Sausages that contain veal, chicken, or rabbit are light colored. Sausage flavor is more affected by spices than by the kind of meat used. All fat is often removed from game meat, and pork fat added for proper texture and juiciness.
Always use meats that are as microbiologically fresh as possible. Before grinding, the meat should be as close to freezing as possible (30-32°F) to prevent fat smearing.
http://cru.cahe.wsu.edu/CEPublications/eb1661/eb1661.html
| Di Salvatore
Italy
Local time: 21:00
Native speaker of:  English
PRO pts in category: 8
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1 hr confidence: liquefaction
Explanation:
"smelting"in english is used in the metalworking industry when heat is applied to a metal to melt it.
Liquefaction is more used in the food industry and can be induced also by friction or pressure. I think it may be applicable here because it refers to the mixing of the ingredients with paddles (which creates less heat than compression induced stuffing)
"The temperatures quoted must be reached in the centre of the pack to ensure that the entire contents are adequately heated but protein and fat are poor heat conductors. If there is enough liquid in the can, such as meat cooked in gravy, Frankfurters in brine, or through release of liquid from the meat and liquefaction of the fat, heat can penetrate by convection as well as conduction if the can is rotated during the process. This allows a shorter heating time with less damage to flavour, texture and nutrients, and the outer layer of the food is not overheated."
7 results for: liquefaction
View results from: Dictionary | Thesaurus | Encyclopedia | All Reference | the Web
Dictionary.com Unabridged (v 1.0.1) - Cite This Source
liq·ue·fac·tion /ˌlɪkwəˈfækʃən/ Pronunciation Key - Show Spelled Pronunciation[lik-wuh-fak-shuhn] Pronunciation Key - Show IPA Pronunciation
–noun 1. the act or process of liquefying or making liquid.
2. the state of being liquefied.
Check out the link below..It's all about sausage processing plants!
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Note added at 1 hr (2006-12-17 16:19:06 GMT)
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Try this link for homogenization..
The word homogenize means "to make or render homogeneous" while homogeneous means "having the same composition, structure, or character throughout". Homogenizing is what is called an umbrella word - a word which covers a very large area. When someone says that they are homogenizing, they may mean that they are actually doing one or more of the following, blending, mixing, disrupting, emulsifying, dispersing, stirring etc.
http://www.proscientific.com/Homogenizing.shtml
Reference: http://www.fao.org/docrep/003/x6556e/X6556E08.htm
|   rfmoon
Local time: 14:00
Works in field
Native speaker of:  Italian, English
PRO pts in category: 20
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