Handbook of Meat Processing

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Table 22.2.

Dry fermented sausages characteristics and examples

Process T (°C)

Process time

Moisture

(%)

aw

Final pH

M : P

Drying

Examples

References

24 to 1530 to 1222 to 1220 to 10

5–6 5–64–177–8

35 35 40–4641–47

0.82–0.90 0.91–0.920.87–0.89

5.8–6.7 5.2 5.6–5.75.9–6.6

1.1–2.1 : 1 2.1 : 11.1–1.8 : 1

AirAir Air Air

Southern ItalySalciccia/SoppressataNaples-style salamiNort East Italian salamiNorthen Italy

salami

Parente et al. (2001)Villani et al. (2007)Bonomo et al. (2008)Coppola et al. (2000)Comi et al. (2005)Rantsiou et al. (2005)Di Cagno et al. (2008)

24 to 1224 to 1624 to 14

3–4 4–5 4

32–3328–34 29

0.80–0.920–77–0.80

4.6–4.94.8–5.14.8

SmokeAirAir

Greek sausagesSouthern Greece salami

Papamanoli et al. (2003)Rantsiou et al. (2005)Kozac

ˇinski et al. (2008)

Drosinos et al. (2007)

12 22 to 11

9 6–12

0.83–0.93

6.2–6.55.2–6.3

2.0 : 1

AirAir

French

Saucisson sec

Chevallier et al. (2006)Lebert et al. (2007)

24 to 1215 to 1020 to 10

3–12 16 8–12

44–55

0.85–0.860.77–0.800.92–0.94

5.05.6–5.95.5–5.65.4–5.6

1.1–1.3 : 1

AirAirAirSmoke

Central west SpainSalchichón/Chorizo/FuetSalchichón/ChorizoAndrolla

/Botillo

García-Varona et al. (2000)Aymerich et al. (2003)Benito et al. (2007)Lorenzo et al. (2000)

15

14–24 20

29–41

0.83

5.3–5.45.5

1.0–1.1 : 1

SmokeSmoke

PotugueseChouriça/SalpicãoPainho de Portalegre

Ferreira et al. (2007)Roseiro et al. (2008)

25 to 18

7–8

30

0.89–0.95

4.6–5.5

Air

Turkish

sucuks

Erkmen and Bozkurt (2004)

20 to 15

4–5

20–23

5.3–5.7

Smoke

Hungarian salami

Kozacˇinski et al. (2008)

20 to 16

4

13–15

0.91–0.96

5.3–5.5

Smoke

Croatian sausages

Kozacˇinski et al. (2008)

36 to 13

2–3

0.90

4.7–4.8

1.6 : 1

Variable

US pepperoni

Faith et al. (1997)

23 to 15

2

28–30

0.9

5.2–5.4

1.4 : 1

Air

Argentinean sausages

Fontana et al. (2005)

Process time in weeks; M/P: Moisture/Protein ratio