Quality management of sausages and concretization of the defects of sausage shells

The research investigates the occurrence of defects sausages, directly related to the quality of shells used in the production. The author examined the types and characteristics of the polymer membranes, analyzed aspects of defects appearance. The author has used statistical methods for analyzing defects with the construction of the Pareto chart and Ishikawa. Studies have shown that the current meat-packing fabrics use no more than 10 types of polymer membranes in the production of sausages, and, even tested membrane may have defects that occur most often due to technological factors - such as improper storage and poorly-functioning equipment. Under normal exploitation conditions (humidity, pressure, mechanical friction), polymeric sausage casings are capable of changing their diameter by more than 15 %. When drying of the clipper or elevated pressure - crack along the entire length of the bar. In order to understand all situations, it is proposed the use of visual techniques - Pareto charts and Ishikawa, allowing not only to visually analyze the appearance of defects, but also to use credible explanations to employees, which can serve as the training component work. Quality management sausages should be directed not only to the quality of recipes and raw materials, but also quality of the shells. Reducing the number of defects in the quality of the shells is the main task of technology, which should not only know what defects are most common in their enterprise, but also to understand the arguments which of them can bring the most damage.