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
Questions? Contact our technical specialists
@ 1-888-456-6252, or at lab@malabarsuperspice.com.
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