The sausages are made up of fresh, raw or cured derivatives, salted meat, heat-treated or cooked, frankfurt and mortadella. While the common sausages that are not lacking in almost any home are chorizo, sausages, mortadellas, serrano ham, among others.
Cold shortening. Cold shortening is a phenomenon that occurs during the cooling of animal muscles immediately after death. Rigor mortis occurs at different rates in each species. However, cold shortening can occur in all species.
Cold storage between 3°C and 7°C is common, although meat is kept longer at 0°C and frozen at much lower temperatures, usually around -12°C to -18°C (in cold rooms). modern refrigerators, from -18 °C to -30 °C)
Changes during frozen storage. Freezing delays food spoilage and prolongs its safety by preventing microorganisms from growing and slowing down enzyme activity that causes food to spoil.
Thawing meat. Meat can be thawed in cold, but not hot, water. Thaw meat in a leakproof container or bag. Submerge the bag in cold water and change the water every 30 minutes to keep it cold. Meat should never be hotter than 70°F to 100°F.