Home About Malabar In the News Order Information Contact
PRODUCTS/SERVICES
BOMBAL®
Danisco Starter Cultures
Garlic Extra
Gourmet Liquid Marinades
Herbs & Spices
Ingredients, Additives, Flavours
Meat Processing Supplies
Nu-Tek Salt
Powdered Marinades, Glazes & Rubs
PureLine Seasoning Extracts
PureSpice
Sausage Casings
Seasonings, Meat Formulations
Spice Extractives
Stabiloton – the Natural Antioxidant
Stuffings, Breadings, Batters
Transform Your Deli Counter
REFERENCE MATERIALS
Malabar Reference Library

Ordering is Easy!

Seasoning Blends & Meat Formulations - Reference

COMPOSITION OF BEEF AND PORK

The below is a table of values for protein, moisture and fat % as well as the colour and bind values for meats most often used in sausage production. This table assumes that all bones and bone fragments, heavy sinew, and gristle has been removed.

Meat Protein Moisture Fat Collagen1 Colour2 Bind3
  (%) (Index)
Bull meat, full carcass 20 68 11 20 100 100
Cow meat, full carcass 19 70 10 21 95 100
Beef shank, full meat 19 73 7 66 90 80
Beef chucks 18 61 20 30 85 85
Beef trimmings, 90% lean 17 72 10 30 90 85
Beef trimmings, 75% lean 15 59 25 38 85 80
Beef plates 15 34 50
Beef flanks 13 43 42 55 50
Beef head meat 17 68 14 73 60 85
Beef cheeks, trimmed 17 68 14 59 10 85
Beef tissue, (partially defatted) 20 59 20 30 25
Veal trimmings, 90% lean 18 70 10 70 80
Mutton 19 65 15 85 85
Poultry meat, dark 19 67 12 80 90
Pork trimmings, 80% lean 16 63 20 24 57 58
Pork trimmings, 50% lean 10 39 50 34 35 55
Pork blade, 95% lean 19 75 5 23 80 95
Picnic trimmings, 85% lean 17 67 15 24 60 85
Pork jowls 6 22 72 43 20 35
Pork cheeks, trimmed 17 67 15 72 65 75
Pork tissue, (partially defatted) 14 50 35 15 20
Pork hearts 16 69 14 27 85 30
Pork tripe 10 74 15 20 5
Beef hearts 15 64 20 27 90 30
Beef tripe 12 75 12 5 10
Beef lips 15 60 24 5 20
Beef weasand meat 14 75 11 75 80

1 Values represent the percentage of the protein that is collagen.

2 Colour values are expressed as an index in which 100 represents a raw material with the most intense red colour, and 0 (zero) represents a raw material with virtually no contribution of red colour.

3 Bind values are expressed as an index in which 100 represents a raw material which contributes the maximum bind and 0 (zero) represents a raw material which contributes little or no bind.
– = no data available

Ask Us

Questions? Contact our technical specialists
@ 1-888-456-6252, or at info@malabarsuperspice.com.
We’re here to help!


In This Section
Seasoning Blends & Meat Formulations
Reference Pages
Trouble Shooting Guide for Sausage Makers
Ensuring Good Quality Ham
Brine Preparation
Dry & Semi-Dry Sausage
Trouble Shooting Guide for Fermented Meats
Predicting Food Spoilage
Composition of Beef and Pork
Moisture and Protein Levels

Crushed Red Pepper

 
     Co-Supplier Directory / Privacy Statement / ©2017 Malabar Super Spice Co. Ltd. – 459 Enfield Road, Burlington, ON L7T 2X5      Linked-In