Survey of process and technology for smoked sausage production at vinh anh food technology joint stock company

THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM ……    …… LY THI HE TOPIC TITLE: SURVEY OF PROCESS AND TECHNOLOGY FOR SMOKED SAUSAGE PRODUCTION AT VINH ANH FOOD TECHNOLOGY JOINT STOCK COMPANY BACHELOR THESIS Study Mode : Full-time Major : Food Technology Faculty : Advanced Education Program Office Batch : 2016 - 2020 Type : On-the-Job Training (OJT) Thai Nguyen, 2020 THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM ……    …… LY THI HE TOPIC TITLE: SURVEY OF PROCESS AND TECHNOLOGY FOR SMOKED SAUSAGE PRODUCTION AT VINH ANH FOOD TECHNOLOGY JOINT STOCK COMPANY BACHELOR THESIS Study Mode : Full-time Major : Food Technology Faculty : Advanced Education Program Office Batch : 2016 - 2020 Type : On-the-Job Training (OJT) Supervisor(s) : MSc Dinh Thi Kim Hoa Thai Nguyen, 2020 Thai Nguyen University of Agriculture and Forestry Degree Program Engineer of Food Technology Student name LY THI HE Student ID DTN1654190008 Thesis Title Supervisor Survey of process and technology for smoked sausage production at Vinh Anh Food Technology Joint Stock Company MSc Dinh Thi Kim Hoa Supervisor’s Signature ABSTRACT The purpose of this study is to understand the process of smoked sausage processing on an industrial scale, to survey and directly approach working practices on an industrial scale, to study factors influencing the process of sausage production at Vinh Anh Food Technology Joint Stock Company, address: Ha Binh Phuong Industrial Cluster, Van Binh Commune, Thuong Tin District, Hanoi City Vinh Anh Food Company is one of the leading enterprises in processing and slaughtering cattle and poultry according to food hygiene and safety standards In addition, Vinh Anh Company is constantly improving and processing new products such as different kinds of sausages, spring rolls, products made from fresh meat materials that are slaughtered at the factory Keywords: Number of pages: Date of Submission: Sausage, Pork, Process, Smoked 68 31/08/2020 i ACKNOWLEDGEMENT After practicing at Vinh Anh Food Technology Joint Stock Company, I have applied the knowledge of food technology learned into this field and have accumulated many experiences for myself in my later career In order to successfully complete the internship, I would like to express my gratitude to the Thai Nguyen University of Agriculture and Forestry, the Advance Education Program, the Faculty of Biotechnology and Food Technology for teaching, imparting knowledge and skills for me during the time I studied at Thai Nguyen University of Agriculture and Forestry I would like to express my gratitude to my supervisor, MSc Dinh Thi Kim Hoa for her valuable useful comments, remarks, and encouragement through the learning process of this graduate thesis I would also like to express my sincere thanks to Mr Nguyen Huu Duc (Manager of the sausage division) and his colleagues in the Sausage Division who had helped to create favorable conditions for me to complete my internship Due to the limited knowledge, the practical experience is not much, so my report still has many shortcomings and limitations So I hope the teachers in the faculty and the colleagues in the training organization could contribute ideas to complete my report Thank you all very much! Sincerely yours, Ly Thi He ii TABLE OF CONTENT ACKNOWLEDGEMENT i TABLE OF CONTENT ii LIST OF TABLE v LIST OF FIGURES vi LIST OF ABBREVIATIONS vii CHAPTER I INTRODUCTION 1.1 Rationale 1.2 Objectives .1 1.3 Contens of work 1.4 Detailed schedule 1.5 Timeline .2 CHAPTER II LITERATURE REVIEW .3 2.1 General information about Vinh Anh Food Technology Joint Stock Company 2.1.1 Introduction of company 2.1.2 History and development of the company 2.1.3 Map of the Vinh Anh FTJSC's management apparatus 2.1.4 Duties and roles of departments 2.1.5 Some products of the Vinh Anh Food Technology FTJSC .7 2.2 Overview of sausage products .7 2.2.1 Definition of sausage .8 2.2.2 Classification of sausages 2.3 The trends of sausage production in Vietnam and in the world 10 2.3.1 The trends of sausage production in Vietnam .10 2.3.2 The trends of sausage production in global 11 2.3.3 Advances in technology of sausage production 13 2.4 Materials for sausage production .13 2.4.1 Main material 13 2.4.2 Auxiliary materials 19 2.4.3 Spice 20 iii 2.4.4 Additives 21 2.4.5 Sausage casing 22 CHAPTER III OBJECTIVE, CONTENTS AND METHODS OF RESEARCH 23 3.1 Object and scope of the study 23 3.1.1 Object of the study 23 3.1.2 Scope of the study 23 3.2 Location and time .23 3.2.1 Location 23 3.2.2 Time 23 3.3 Research contents .23 3.4 Reasearch methodology .23 3.4.1 Methods of collecting information 23 3.4.2 Observation method 24 3.4.3 Data collection methods 24 CHAPTER IV RESEARCH RESULTS 25 4.1 Results of surveying the production process of smoked sausage in Vinh Anh Food Technology Joint Stock Company 25 4.1.1 Smoked sausage production diagram 25 4.1.2 Describe the stages of smoked sausage production 26 4.2 Survey results of some equipments in the production of smoked sausages of Vinh Anh Food Industry Joint Stock Company 44 4.2.1 Meat freezing machine 44 4.2.2 Meat grinder 46 4.2.3 Bowl cutter 46 4.2.4 Stuffer 47 4.2.5 Smoke house 48 4.2.6 Vacuum packing machine .49 4.2.7 Metal detector machine 50 4.3 Survey results on occupational safety and sanitation system of Vinh Anh FTJSC 51 4.3.1 Labor safety .51 iv 4.3.2 Industrial hygiene 51 4.3.3 Hygiene in processing 52 CHAPTER V DISCUSSION AND LESSON LEARNDED .53 5.1 Discustion 53 5.2 Lesson learnded 53 CHAPTER VI CONCLUSION 54 REFERENCE 55 APPENDICES v LIST OF TABLE Table1.1 Diary of training Table 2.1: Composition of tissues in pork 14 Table 2.2: Nutrition facts in 100g of pork 15 Table 2.3: The amino acid composition of pork .16 Table 2.4: Minerals found in meat (mg/100g of meat) 16 Table 2.5: Chemical compositions in lard 17 Table 2.6: Chemical composition in 100g of chicken breast meat 18 Table 2.7: Several amino acid components in 100g chicken breast 18 Table 2.8: Chemical composition of soy protein 20 Table 4.1: The mixing ratio of 100 kg material in one batch 26 Table 4.2: Meat quality assessment standards TCVN 7046 - 2002 27 Table 4.3: Drinking water standards TCVN 5501-1991 29 Table 4.4: Requirements of soy protein in sausage processing 29 Table 4.5: Salt standards in sausage processing TCVN 9639:2013 30 Table 4.6: Standard of monosodium glutamate TCVN 1459: 1996 31 Table 4.7: Standards of sugar TCVN 6959: 2001 .31 Table 4.8: Standard of pepper powder 32 Table 4.9: Several problems, control measures and corrective solutions in the preparation of raw materials 33 Table 4.10: Cooking mode of smoked sausages (new star sausages) .38 vi LIST OF FIGURES Figure 2.1 The organizational map of Vinh Anh FTJSC Figure 2.2 Fresh products of Vinh Anh FTJSC Figure 2.3 Processed products of Vinh Anh FTJSC Figure 2.4 Fresh sausage: Bratwurst Figure 2.5 Semi-dry and dry sausage Figure 2.6 Cooked sausages: Frankfurter sausages Figure 2.7: Sausage market share by application in 2014 .11 Figure 2.8: Sausage market share by taste in 2014 11 Figure 4.1: Diagram of sausage production process 25 Figure 4.2: Meat freezing machine (Diecer): Magurit 44 Figure 4.3: Meat grinder (mincer): Mado Ultra 45 Figure 4.4: Bowl cutter (Vakona) .46 Figure 4.5: Stuffer (HandtmannVF612) 47 Figure 4.6: Smoke house(Fessman) 48 Figure 4.7: Vacuum packing machine 49 Figure 4.8: Metal detector machine 50 vii LIST OF ABBREVIATIONS Abbreviations Meaning DFD Dark-Firm-Dry FTJSC Food Technology Join Stock Company MSG Monosodium Glutamate NH3 Ammoniac PE Polyetylen PLC Programmable Logic Controller PSE Pale - Soft-Excudative QA Quality Assurance QC Quality Control R&D Research and Development TCVN Vietnam standard TG Transglutaminaza VND Dong is the currency unit of Vietnam 44 In the shaping process, collagen casing is favored for its thinness, smoothness, extremely good elasticity and overcome the breakage during processing This sausage casing is hydrolyzed from genuine cow leather and safe for the user It can withstand heat levels ˃ 75ºC during smoking This casing can be stored for a long time Sausage after making can be preserved longer 4.2 Survey results of some equipments in the production of smoked sausages of Vinh Anh Food Industry Joint Stock Company 4.2.1 Meat freezing machine The purpose of this machine is to cut the meat that has a big size to small size as required, preparing for the grinding process Figure 4.2: Meat freezing machine (Diecer): Magurit - Composition of meat freezing machine Composition of meat freezing machine include knives; a motor that rotates the shaft through the chain drive system; the pneumatic control system includes cylinder, filter, pressure reducer, electric sensors; trolleys containing meat after cutting Knives are to cut meat into small size thanks to the sharpness of the blade and the torque by the motor - Principle of operation of meat freezing machine The meat block is inserted into the machine, the meat sliding down the cutting area will automatically cut the meat until it is finished The meat is cut through knife nets attached to the drum and then dropped into the cart at the bottom The meat after cutting will get the uniform size as required 45 - Operating process of meat freezing machine In the process of producing sausage, the meat freezing machine is used to cut meat, skin and fat into small sized in accordance with the grinding process The machine works in batches We put the meat into the machine and then press the start button, peel the meat automatically drift down to the area of the knife and fall into the plastic bin below, manipulating in turn until the end Turn off the device and clean it 4.2.2 Meat grinder The purpose of meat grinder is to reduce the size of frozen meat to facilitate the puree process Figure 4.3: Meat grinder (mincer): Mado Ultra - Composition of meat grinder The feeding unit consists of a material feeder and a screw-type meat compression and conveying system with tapering steps, there are two rotating modes of screws are and 2, above the trough with safety cover Working parts consist of a screw-type compression chamber and a chamber wall with spiral grooves matched to the screw blades, a 4-sided cutter and a mesh screen with a sieve of mm or mm in diameter, there are rotation speeds of the screw is I and II respectively slow and fast The controller is buttons to select the rotation speed of screws and the button to stop the machine The actuator is a belt-driven threephase electric motor 46 - Principle of operation of meat grinder The meat is cut into small cubes and dropped into a hopper, from there the material goes into the screw conveyor, this screw conveyor can be supplied by a crank or an electric motor, press head, and a food mixing part At the end of the screw conveyor, there is a knife installed directly in front of the fixing plate In this position, minced meat comes out of the machine The fineness of the meat depends on the size of the holes of the blender - Operating procedure of meat grinder After mounting the screw, cutter and wire mesh as prescribed, supplying materials to the cavity, press the operation button and the machine will automatically grind until the end of the ingredients, the machine will be stopped by pressing the shutdown button, then turn off the power, remove the screws, cutters and sieve and clean it 4.2.3 Bowl cutter Figure 4.4: Bowl cutter (Vakona) Purpose of bowl cutter is to mix all the main ingredients after roughing with appropriate spices and additives to create a uniform emulsion - Composition of bowl cutter Pan: the center of the pan is convex with the rim of the pan concave, the cut section of the indentation has a circular shape When working the pan will rotate around the axis, turning at the center of the pan There are modes of the rotation speed of pan is slow and fast The ingredients are put into the concave portion of the pan and minced there; Cutting knife consists of blades of the same size alternating on the rotation axis When operating, the blades will rotate around the axis with a circular diameter 47 when the knife rotates to the diameter of the concave part of the pan, so the distance between the tips and the bottom of the pan is very small, making sure it is evenly blended The tool can run at rotation speeds of 1, 2, 3, and 4; The lid will cover half of the rotating pan with a knife to cover the ingredients when the knife is not flying out The lid has gears when the lid is on the pan, the bars are close to the wall of the pan to scoop the ingredients into the pan and guide them into the pan to chop, so the ingredients are mixed evenly; Control unit includes many control buttons, each with a separate function to adjust the entire system including adjusting and closing the lid, adjusting the rotation speed of the knife and pan - Principle of operation of bowl cutter Raw materials, additives, and additives put in the mixing process in a certain order The operator will control the pan and knife at a suitable speed by adjusting the button The emulsion process goes through three phases Phase one, the ingredients have been prepared and put it into the pan, the machine works slowly, the temperature of materials at about 0ºC When the temperature rises to 4ºC move on to the next stage Phase two, the machine is operating at a faster speed, after that add spices, additives, flake ice in the mixture and monitor the mixed temperature when the temperature reaches 8ºC move to the final stage Phase three, the machine is adjusted to the fastest rotation speed, all materials are finely ground until to reach sizes of 0.2 - 0.5mm This mixture and water melted from flake ice form an emulsion system Observe when the emulsion system is homogeneous stop the machine and remove the product from the pan before the emulsion temperature exceeds 12ºC 4.2.4 Stuffer Figure 4.5: Stuffer (HandtmannVF612) 48 Purpose of stuffer is to Stuff the sausage material in the form of an emulsion after mixing into the casing and proceed to shape and quantity for each sausage as required - Composition of stuffer Hopper: Inside the hopper has a system of twisted wings to prevent clogging and the swing system moves along the wall; Compressor system to push materials into the sausage casing The system is connected to the bottom of the funnel The material in the hopper flows into the compressor continuously thanks to a suction pump that does not suck the material down into the compressor compartment The outlet of the compression chamber is connected to the casing tube; Tubing system of casings, cups, forks have the appropriate size for stuffing sausages; Control unit, PLC system, the settings and operation parameters of the system include the vacuum, the rotation speed of the drive motor in the compression chamber, twisted between two sausages, etc It meets the requirements There is also a lever to stop the machine during a cover change or an error occurs - Principle of operation of stuffer The emulsion material is poured into the hopper of the machine, the material will be sucked down the compression chamber by the vacuum system The dredging device will remove the material from the funnel wall into the compartment The rotating part of the compression compartment compresses the material into a sausage casing wrapped in a sausage casing The rotation speed of the compressor is controlled by changing the rotation speed of the moving motor 4.2.5 Smoke house Figure 4.6: Smoke house(Fessman) 49 Purpose of the smoke house is to cook products, to improve color, and to nutritional value and sensory of products - Composition of the smoke house A rectangular cooking chamber has doors The hot air spray system and steam control are automatically sprayed into the cooking chamber from top to bottom Hot air and superheated steam are taken from the factory boiler; The system controls processes correctly with the set parameters The screen displays measurement parameters to track the whole process - Principle of operation of the smoke house The machine will be installed in successive stages for one cooking Each stage will be set at an appropriate time and the system will automatically move to the next stage until the end of the process In the first stage, only the hot air system was blown into the cooking chamber, the convection air in the room and the heat transfer for the sausages and raised the temperature of the sausages as required in each stage while absorbing moisture on the sausage surface At the cooking stage, heated steam is fed into the cooking chamber along with hot air At the end of the cooking period, the sausage temperature reaches its permissible value, which means the sausage is cooked In the final stage, the heat in the chamber is slowly removed to ensure the sausage cools down slowly to ensure the ball tension for the sausage cover 4.2.6 Vacuum packing machine Figure 4.7: Vacuum packing machine Purpose of vacuum packing machine is to create a vacuum suitable for storage and seal the mouth together 50 - Composition of vacuum packing machine Vacuum chamber: The vacuum inside the chamber is 760mmHg, there is a sealing part including a resistance wire to provide heat for the two seal wires inside the vacuum chamber; Cooling unit: Piping system bringing air into the vacuum chamber due to pressure difference; Motor moving parts to lift the vacuum chamber cover according to the crankshaft principle; PLC control unit will control the operation for each stage exactly as preset - Principle of operation of vacuum packing machine The sausages are put into the bag and then put into a vacuum chamber, the chamber lid is lowered to match the conveyor to form a closed chamber PLC controls the vacuum pump operation, fast or slow suction time, depending on the time of installation The PLC then controls the current to seal the sleeve and cool for a preset time At the end of the chamber lid automatically lifts and takes the finished product out 4.2.7 Metal detector machine Figure 4.8: Metal detector machine The purpose of the metal detector machine is to check metal in the product package after being packed with the purpose of ensuring health for consumers - Principle of operation of the metal detector machine Metal detectors operate based on the phenomenon of electronic induction to detect metals The simplest metal detector consists of an electric coil that produces a reciprocal magnetic field and this magnetic field will generate electric currents in metallic objects while the current in metal objects will create a magnetic field in the 51 piece itself metal, a different coil is used as a magnetometer to measure the magnetic field variability created by a metal object through which it is detected 4.3 Survey results on occupational safety and sanitation system of Vinh Anh FTJSC 4.3.1 Labor safety The company uses a full range of labor protection equipment The fire prevention, machines and equipment in the factory are operated according to the principles There is a barrier for the equipment with a high transmission speed, the equipment has a protective relay Workers are responsible for the management and maintenance of production equipment at the stage they work, not operating equipment in other stages Labor is always complying with periodic machinery maintenance, always notify the technical department to promptly handle the problem There are emergency exits and emergency fire extinguishers fully installed and tested throughout the company 4.3.2 Industrial hygiene Hygiene for officers and employees: When entering the workshop, all staff members have hats, masks, gloves, rubber boots, protective gear, and not wear jewelry such as watches, rings, etc; In terms of health, workers are always given a health check every six months to check their health If they have infectious diseases, after being cured, they will be allowed to enter the workshop or production area; Before entering the production area, workers bring workwear, wash their hands with automatic water tap, then rinse with water, spray 700 alcohol to disinfect and then dry hands with the drying system automatically Feet wading through water tanks containing chlorine 200 ppm solution; Implementation of hygiene during production: Workers who not wear protective clothing outside the production area, always wear gloves when working with raw materials and products, and always keep protective gear from being contaminated There were no cases of smoking, eating, or spitting in the production area; 52 People after leaving the production area clean hands and personal tools Protective gear is at the prescribed place When entering the toilet, no protective gear is worn When you return to the production room there has been compliance with cleaning operations 4.3.3 Hygiene in processing Processing factory cleaning: The company has a separate cleaning area for tools Do not perform any operations in the background All raw materials and products are stored in specialized baskets, barrels, bins for each type and placed on stainless steel or plastic pallets The floors and walls are always clean and dry Each room has two separate trash cans for organic and production waste Perform cleaning the whole factory time/week Cleaning of tools, machinery and equipment: cleaning the bins and baskets of semi-finished products with a pressurized water spray to wash the remaining meat samples, then the bins are washed with water, using soap and brush to scour, followed by scouring with clean water then rinsing with 900C hot water Tools such as knives, scissors, cutting boards, tables and other necessary tools are cleaned as above after each use or processing of another product The machines used in sausage processing, use soap and high-pressure water hose to wash parts, machine parts, equipment slots, machine parts in contact with materials Sanitation in the warehouse: the warehouse is always clean and dry The trolley, bins and cars have been neatly arranged in the designated places There are separate warehouses for raw and cooked produce 53 CHAPTER V DISCUSSION AND LESSON LEARNED 5.1 Discussion There is no single sausage recipe Each ethnic group has a different way of making sausages, different recipes, processing and flavours, even in every area of the world Vinh Anh FTJSC mainly produces smoked sausages, some of the company's popular sausages such as new star sausaage, pork sausage, fresh chicken sausage.Vinh Anh FTJSC is located in Ha Binh Phuong Industrial park, which has a convenient geographical location for transportation and production activities as well as product distribution The plant's activities are diversified from processing, distributing and processing food Products of the factory are diverse in types such as sausages, pork sausages, pork ears, beef rolls and spring rolls The company does not run at full capacity, it is not completely automated, but also requires the support of many employees 5.2 Lesson learned During the internship at Vinh Anh FTJSC, I have gained experiences and skills for myself In that, I was involved with people who work in the sausage factory, directly involved in the production process from raw materials to finished products They are very open, enthusiastic to answer my questions, from which I learned a lot about communication skills and skills at work, handling situations in the work Throughout the internship, I have been able to apply my knowledge in the field and gain a better understanding of the practical experience In particular, I better understand the working environment and the nature of the work of the food technology industry I no longer lack confidence, timidity as before instead is the openness, improve my ability to communicate and give opinions in front of the crowd, responsible living with myself 54 CHAPTER VI CONCLUSION Following an internship at Vinh Anh Food Technology Joint Stock Company, I need to learn more knowledge and need more time to understand the process of producing sausage on an industrial scale, to comment, evaluate and understand it Vinh Anh Food Technology Joint Stock Company complies fully with the requirements of quality products, such as food hygiene and safety, professional storage and transport systems In the manufacturing stages, the factory has applied ISO 22000 standards to ensure hygiene and safety for the health of customers, introducing modern technology into the process of producing sausage As one of the leading enterprises in processing and slaughtering cattle and poultry according to hygiene and safety standards, the company has been self-sufficient raw materials to ensure quality and quantity for the sausage production process 55 REFERENCE I English resources Effiong Essien.(2003) Sausage manufacture: Principles and practice Second Edition,Cambridge, Woodhead Publishing Ltd I.V Savic, FAO Consultant.(1985) Small-scale sausage production Food and Agriculture Organization of the United Nations Rome Fao animal production and health Badpa Abdolghafour and Ahmad Saghir (2014) Development in sausage production and practices-A review Journal of meat science and technology Akpan, I P.(2017) Trends in Sausage Production Department of Animal Science, University of Uyo C.Hasen.(2006) About meat starter culture F- LC Retrieved Jan 11, 2009 Sam G.(2006) 21st-century sausa`ges: the age-old tradition of sausage manufacturing is benefiting from new technologies The U.S Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS), and The Association of Food and Drug Officials (2014) Safe Practices for Sausage Production In cooperation with the U.S Food and Drug Administration (FDA) Peter Fellows (2015) Food Processing Technology: Principles and Practice, Second Edition Sematicscholar Xiong YL.(2012) Nonmeat ingredients and additives, In Handbook of Meat and Meat Processing (Eds By Hui YH et al.) Oyegunle Emmanuel Oke, L O Obanla,Jacob Adeyosoye Adegbite.(2015) Effects of substitution of fat with melon seed meal on quality characteristics of pork sausages 10 Stanley Marianski, Adam Marianski.(2010) Home Production of Quality Meats and Sausages.Bookmagic,LLC 11 Anand Mohan.(2014) Basics of Sausage Making; Formulation, Processing & Safety UGA Extension Bulletin 1437 12 M.Danyliv, O.VaA.silenko,N.Ozherelyeva and Yu.A.Shestakova.(2019) Improvement of sausage production technology IOP Conference Series: Earth and Environmental Science 56 13 Robert Marianski, Adam Marianski, Stanley Marianski (2012) Meat Smoking And Smokehouse Design Second edition 2009.USA II Vietnamese resources 14 Lu Y Nhi.(2018) Sausage market in Vietnam.Saigon businessman newspaper 15 Can Tho University of Technology (2013) Syllabus: Technology for processing and preserving meat 16 Ha Thi Anh Dao (2007) Vietnamese food composition table Ministry of Health, Nutritional Institute 17 Le Van Viet Man (2001) Technological process of pasteurized sausage production Ho Chi Minh City University of Technology 18 Nguyen Thi Tuyet (2006) Textbook of Food Products Hanoi Publishing House 19 Documents circulated internally by Vinh Anh Food Technology Joint Stock Company 20 Nguyen Duy Thinh.(2010) Instructions for the use of safe additives in food production Lao Dong Publishing House 21 Vietnam standard TCVN 5501: 1991 on Drinking Water - Technical requirements issued by the State Science Commission 22 Vietnam standard TCVN 7046: 2002 on fresh meat - a technical regulation issued by the Ministry of Science and Technology 23 Vietnam standard TCVN 9639: 2013 on Salt (sodium chloride) 24 Vietnam standard TCVN 1459: 1996 on MSG issued by the Ministry of Science, Technology and Environment 25 Vietnam standard TCVN 6959: 2001 on white sugar III Internet resources 26 Barnaby Sutton.(2016) Curing and Sausage Making Safe Food Principles https://slideplayer.com/slide/10286215/ 27 Oscar Enterprises UK www.britishbarbecue.co.uk (2018) Sausage history Retrieved from: 57 28 Transparency Market Research (2016) Hot Dogs and Sausages Market Global Industry Analysis, Size, Share, Growth, Trends, and Forecast 2015 – 2021 http://www.reportlinker.com/p03007403-summary/view-report.html 29 Barnaby Sutton.(2016) Curing and Sausage Making Safe Food Principles https://slideplayer.com/slide/10286215/ 30 Vietstock.(2016) Sausage market sees fierce competition https://en.vietstock.vn/2016/05/sausage-market-sees-fierce-competition-970233662.htm 31.Uyen La.(2018).Vietnam sausage market https://uyenhla.files.wordpress.com/2018/05/vietnam-sausage-market.pdf APPENDICES Pork Sausage New star sausage Fresh sausages Chicken Sausage Sausage during the cooling phase Sausages are put in the oven ... UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM ……    …… LY THI HE TOPIC TITLE: SURVEY OF PROCESS AND TECHNOLOGY FOR SMOKED SAUSAGE PRODUCTION AT VINH ANH FOOD TECHNOLOGY JOINT STOCK. .. Technology Joint Stock Company 2.1.1 Introduction of company Company name: Vinh Anh Food Technology Joint Stock Company (Vinh Anh FTJSC) Abbreviated name: VAF Type of activity: Joint Stock Company. .. study Sausage production workshop of Vinh Anh Food Technology Joint Stock Company from the materials, processing, and packaging department 3.2 Location and time 3.2.1 Location Vinh Anh Food Technology