Classification by Comminution and Structure

Products range from intact muscles through coarse chunks and grinds to fine batters, emulsion-like systems and spreadable pastes.

Visible lean and fat particles define many salami, country sausages and forcemeats. Particle size interacts with bind, drying and slice character.

Finely comminuted products may form a protein-stabilised matrix, but not every smooth product is a technical emulsion and not every emulsion is cooked.

Many products combine a fine binding matrix with coarse inclusions, cubes of fat, tongue, nuts or other visible components.

Structure is a useful comparison facet across national names. It should describe the product rather than impose one country’s grind terminology globally.

Record particle dimensions, equipment and intended bite where relevant. Classification should tolerate regional variation without erasing protected specifications.