Handbook of Meat Processing

Semidry and Dry Fermented Sausages 393

traditional dry fermented sausage prepared

from lean pork and various kinds of spices,

is fermented under warm conditions at tem-

peratures from 25 ° to 50 ° C during sun drying

(Antara et al. 2004 ). Korean popular prod-

ucts, Sundae and Soonday , are stuffed sau-

sages made with pig or beef blood, rice, and

a wide variety of seasonings and spices that

are steamed before consumption.

African

Boerewors are traditional, small - caliber,

fresh sausages from South Africa made of

game and beef, usually mixed with pork or

lamb and spices (usually coriander seeds,

black pepper, and nutmeg). When these sau-

sages undergo a warm drying process after

being fl attened, they become Dr ö ewors , a

typical snack food. Other fermented products

from Northeastern Africa ( Miriss , Mussram )

are made from fat, goat meat, and offal.

Safety of Semidry and Dry

Fermented Sausages

Semidry and dry fermented sausages are con-

sidered ready - to - eat products, referring to

those products that do not undergo thermal

treatments before consumption. These prod-

ucts become stable and safe through a

sequence of hurdles, some of which are spe-

cifi cally included (NaCl, NaNO 2 /NaNO 3 ,

ascorbate), while others are indirectly created

in the stuffed mix (low Eh, antagonistic sub-

stances, low a w ). By means of these hurdles,

spoilage and food - poisoning bacteria are

inhibited, whereas the desirable organisms,

especially LAB, are hardly affected. Apart

from LAB, GCC, molds, and yeasts involved

in sausage fermentation, beef and pork meat

as the major components of cured sausages

regularly contain pathogenic bacteria and are

often implicated in the spread of food - borne

diseases. Raw materials (meat and casings)

are the main vehicles for food - borne patho-

gens and contaminants. Chilling inhibits the

duction. Turkish style sausages, Soudjouk or
sucuk , are the most popular meat product in
Turkey, and they are mostly produced using
traditional methods in small - scale facilities
with air - drying. These sausages are made
from mutton and/or beef meat, fat (18%),
garlic, spices (black and red pepper, cumin,
and cinnamon), and vegetable oil (Erkmen
and Bozkurt 2004 ). Traditional sucuk are
widely produced in Turkey; more than 60,000
tons are manufactured yearly. In Lebanon,
fermented beef sausages that are strongly
smoked are produced (El Magoli and Abd -
Allach 2004 ). Sausages often contain rice,
wheat, and corn fl our, and different fl avors
are obtained depending on the addition of
olive oil, garlic, onion, paprika, and black
pepper.

East Asian

Lap Cheong is a general term for Chinese
sausages, which are traditionally made during
the winter months. The ingredients used vary
among regions, but basically pork meat and
fat are used, and spices, soy sauce, and alco-
holic beverages are often added. Other prod-
ucts made in a way similar to Lap Cheong
but replacing pork meat with duck, chicken,
or pig liver are Cantonese speciality prod-
ucts. Nham is a typical Thai fermented pork
sausage with a NaCl content of 2% to 3%,
normally made of minced pork, shredded
cooked pork rind, cooked rice, garlic, and
nitrite, which is tightly wrapped in banana
leaves after mixing. Fermentation of Nham
usually takes 3 to 5 days at 30 ° C; a fi nal pH
of 4.4 to 4.8 is achieved, after which it is
cooked and consumed (Visessanguan et al.
2006 ). Goon Chiang is also a Thai sausage
in which pork is marinated with nitrite at low
temperatures, followed by grinding and
mixing with sugar before stuffi ng in pork
casings and dried at 60 ° C. In the Philippines,
Longamisa is a pork sweet - sour sausage con-
taining vinegar, soy sauce, and sugar that can
be smoked after stuffi ng. Urutan , a Balinese