Particle Size and Definition

Coarse salami, country sausage, fine cooked sausage and emulsified products depend on different structures. A named product may require visible cubes, a uniform mince or a nearly continuous batter.

Knife sharpness, plate condition, cutting speed, feed rate, raw-material temperature and repeated passes all affect the result. The same plate can produce different particles under different mechanical conditions.

Well-defined particles retain clear boundaries. Warm material, soft fat, dull cutting parts or excessive working smear fat and lean together, changing colour, texture, binding and drying.

Particle geometry influences protein extraction, heat transfer, fermentation, moisture movement and slice strength. A schedule developed for one structure cannot always be transferred to a substantially finer or coarser product.

Record equipment, plate or knife setting, number of passes and temperature, then inspect the actual cut face. A visual standard or measured distribution is more informative than a plate number alone.