Handbook of Meat Processing

363 Chapter 21 Mold - Ripened Sausages K á lm á n Incze Introduction Mold - ripened sausages are raw fermented products with usu ...

364 Chapter 21 staphylococci and/or lactobacilli and yeasts can contribute to aroma formation as well as to the reduction of rip ...

Mold-Ripened Sausages 365 taining higher levels of unsaturated fatty acid is not suitable because of its softness and because of ...

366 Chapter 21 usually as powders, sometimes as a separate emulsion. In order to inhibit the growth of undesired, mainly pathoge ...

Mold-Ripened Sausages 367 actually gave a better organoleptic character- istic. Even today, this yeast is widely used in starter ...

368 Chapter 21 low - acid sausages are ripened - dried at lower temperatures, but temperature and tenure may be different: 12 – ...

Mold-Ripened Sausages 369 thus higher a w - value) in combination with lowered pH - value ensure safety in terms of hygiene and ...

370 Chapter 21 high velocity does not support growth, and relative humidity value is also more critical in this case. Mold growt ...

Mold-Ripened Sausages 371 (NPN) compounds (e.g., (poly)peptides, amino - N, and ammonia - nitrogen) develop, contributing to tas ...

372 Chapter 21 not more than 560 degrees × hours when the highest fermentation temperature is between 32 ° – 40 ° C, or less tha ...

Mold-Ripened Sausages 373 characterizing shelf life and safety (Sebranek 2004 ; Incze 2007 ), although M : P - values are listed ...

374 Chapter 21 few days, maybe weeks — without organolep- tic faults. The reason for this limitation is that the mold layer stic ...

Mold-Ripened Sausages 375 MAP is applied, a long shelf life can defi - nitely be guaranteed without the limitations mentioned ab ...

376 Chapter 21 Unsatisfactory sliceability is caused if a protein matrix cannot be formed for lack of coagulation: if it is not ...

Mold-Ripened Sausages 377 Olesen , P. T. , and L. T. Stahnke. 2000. The infl uence of Debaryomyces hanseni and Candida utilis on ...

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379 Chapter 22 Semidry and Dry Fermented Sausages Graciela Vignolo , Cecilia Fontana , and Silvina Fadda Introduction Fermentati ...

380 Chapter 22 stuffed in medium - and large - diameter natural casings; the length of fermentation and drying/smoking depends o ...

Semidry and Dry Fermented Sausages 381 quality. Moreover, due to beef availability (Argentina) and religious reasons (Muslim cou ...

382 Chapter 22 (Chi and Wu 2007 ). Spices have also proved to act as effective antioxidants, to stimulate LAB activity by supply ...