sausage crossword

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Across
  1. 2. Animal intestine casing (2 words)
  2. 5. Controlled surface mold growth (2 words)
  3. 6. Smoke preservation/flavour method
  4. 8. Oxygen colour development
  5. 10. Finished product weight
  6. 11. Protein layer formed before smoking
  7. 15. Fat breakdown during aging
  8. 18. Protein breakdown during aging
  9. 19. Plastic casing (2 words)
  10. 20. Available moisture for microbes (2 words)
  11. 21. Oxygen-present environment
  12. 22. Controlled acid production by bacteria
  13. 24. Non-edible plant fiber casing (2 words)
  14. 26. Brine curing method (2 words)
  15. 27. Safe storage duration (2 words)
  16. 28. Hazard control system
  17. 30. Low-oxygen environment
  18. 32. Moisture removal preservation
  19. 33. Seasoned ground meat mixture
  20. 38. Twisting sausages into portions
  21. 39. Nitrate/nitrite cure for long cures (2 words)
  22. 40. Processed protein casing (2 words)
  23. 43. Fat dispersion in emulsions
Down
  1. 1. Moisture retention via proteins (2 words)
  2. 3. Structure formed during cooking/fermentation (2 words)
  3. 4. Cooking + smoking (2 words)
  4. 7. Fine-textured sausage product (2 words)
  5. 9. Transfer of harmful bacteria (2 words)
  6. 12. Texture-forming protein network
  7. 13. Beneficial fermentation bacteria (2 words)
  8. 14. Stable fat-water-protein mixture
  9. 16. Color development after smoking
  10. 17. Primary binding protein
  11. 18. Measure of acidity
  12. 19. Structural integrity of sausage
  13. 23. Nitrite cure for short cures (2 words)
  14. 25. Filling mixture into casings
  15. 27. No refrigeration required (2 words)
  16. 29. Continuous temperature control(2 words)
  17. 31. Smoking without cooking (2 words)
  18. 34. Muscle protein affecting texture
  19. 35. Myosin extraction from salt + mixing (2 words)
  20. 36. Brine injected into meat (2 words)
  21. 37. Direct salt curing method (2 words)
  22. 41. Mechanical particle-size reduction
  23. 42. Protein structure that holds fat and water