376 Chapter 21
- Unsatisfactory sliceability is caused if a
protein matrix cannot be formed for lack of
coagulation: if it is not coagulated by lactic
acid or by saline concentration because of
a fat fi lm (temperature and/or machinery
failure, soft fat). Other reasons may be: too
high concentration of dry spices ( > 2.5% –
3%), insuffi cient pH drop, late stuffi ng if
GdL is used, and coagulation of protein
before stuffi ng. - Last but not least, if raw materials, ingre-
dients, additives, or technological pro-
cesses do not meet hygienic requirements
(high initial microbial load, presence of
pathogenic microorganisms, too high tem-
perature during ripening - drying, insuffi -
ciently low pH and/or a w ), safety risks arise
that may cause food - borne disease.
On the other hand, when dry sausage is
produced according to the requirements of
Good Hygienic and Good Manufacturing
Practice while operating HACCP correctly, a
product is born that not only has an excellent
safety record but is superior to other products
because of its unique richness of aroma.
References
Bacus , J. 1984. Utilization of microorganisms in meat
processing. Research Studies Press Ltd. New York :
John Wiley & Sons.
Bullerman , L. B. , P. A. Hartman , and J. C. Ayres. 1969.
Afl atoxin production in meats. II. Aged dry salamis
and aged country cured hams. Applied Microbiology
18 : 718 – 722.
Burmeister , H. R. , and L. Leistner. 1970. Afl atoxinbildung
in Fleischwaren. Fleischwirtschaft 50 : 685.
Centers for Disease Control and Prevention. 1995a.
Escherichia coli O157:H7 outbreak linked to com-
mercially distributed dry - cured salami — Washington
and California 1994. Morbidity and Mortality Weekly
Report 44 : 157 – 160.
Centers for Disease Control and Prevention. 1995b.
Community outbreak of hemolytic uremic syndrome
attributable to Escherichia coli O:111:NM South
Australia. Morbidity and Mortality Weekly Report
44 : 550 – 551 , 557.
Ciegler , A. , H. - J. Mintzlaff , D. Weisleder , and L.
Leistner. 1972. Potential production and detoxifi ca-
tion of penicillic acid in mold - fermented sausage
(salami). Applied Microbiology 24 : 114 – 119.- incorrect control of relative humidity,
- inadequate pH drop (in case of lactic starter
sausage), - inadequate a w drop,
- inadequate packaging, and
- inadequate storage in the factory, in retail
locations, or at home.
Most but not all of the defects caused by
these faults can be detected by our sense
organs. Some of the most common failures
are (Incze 2004b ):
- Deformation of the sausage is caused either
by fat fi lm or by too - rapid drying. Drying
is too rapid if the difference between
relative humidity and equilibrium relative
humidity is too high and/or if air velocity
is too high. - Incomplete mold cover is caused either by
scarce growth or by its coming off due to
improper storage (too high humidity). - Discoloration on the surface can be
observed if undesirable molds grow on the
sausage, causing yellow, black, etc.,
colored spots or larger fi elds. Discoloration
in the sausage takes place if curing salt is
not evenly distributed, if sausages are
smoked when relative humidity is too high,
or if sausages are stored in a humid place. - Fat particles are indistinct on the cut surface
of sausage if comminution is carried out
improperly: if temperature is insuffi ciently
low, if the wrong stuffi ng machine is used,
or if soft fat is used (higher unsaturated : sat-
urated fatty acid ratio). - Odor problems can be observed if the raw
material was not faultless (rancid fat,
microbial activity), or if the growth of
spoilage microorganisms was not inhibited
during ripening - drying by low tempera-
ture, low pH, or by lowering of a w. - Fattening - through on the surface occurs if
drying or storage temperature is too high
or if cellulose casing is decomposed in
spots by cellulase activity of molds.