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