Handbook of Meat Processing

Semidry and Dry Fermented Sausages 385

Mixing and Stuffi ng

Once meat and fat have been comminuted,

curing salts (NaCl, nitrates/nitrites), addi-

tives (ascorbic acid, colorants), other ingre-

dients (sugars, spices/aromatic herbs), and

starter cultures (LAB and/or CNC bacteria)

colors are important; a discrete red color for
lean and white for fat, allowing a particle
distinction, is important. In general, the fi ner
the degree of grinding and chopping, the
more complete the protein extraction, while
the spreading or slicing properties of fi nished
products are improved.

MEAT and FAT SELECTION (4ºC). Removal

of bones and fat and sinews trimming. Soft

are preferred.

STUFFING. The meat batter is firmly packed in

the stuffer to exclude air pockets. Stuffing by

filling natural or synthetic casings is carried out

under vacuum.

FERMENTATION. Conditions vary in terms of

temperature and duration. Dry sausages: 12-24ºC,

for 1-7 days. Semidry sausages: 25-35ºC for 1-2

days. RH: 70-95%.

DRYING and/or SMOKING. Dry sausages:

slow drying rate (10-15ºC for 4-12 weeks); RH:

65-90%; surface moulds are favored at the

beginning of drying. If smoking (12-22ºC during

10-45 h depending sausage diameter). Semidry

sausages: fast drying (5-16ºC for 2-40 days) and

usually smoking at 22-60ºC.

PACKAGING for RETAIL DISTRIBUTION.

Although fermented sausages are shelf-stable

they may be packaged under vacuum or modified

atmospheres preventing quality deterioration

during handling, transportation and storage.

MIXING.The chopped meat and fat mass is

thoroughly mixed with spices, curing additives,

starter cultures and salt in the cutter (8-12ºC in

absence of air).

intermuscular fatty tissue must be detached. Beef

for semidry sausages and pork for dry sausages

Figure 22.1. Flow diagram of the processing of dry and semidry fermented sausages