Food Biochemistry and Food Processing

28

Biochemistry of Fermented Meat

F. Toldrá

641

Background Information
Raw Material Preparation
Ingredients
Other Ingredients and Additives
Starters
Lactic Acid Bacteria (LAB)
Micrococcaceae
Yeasts
Molds
Casings
Processing Stage 1: Comminution
Processing Stage 2: Stuffing
Processing Stage 3: Fermentation
Fermentation Technology
Microbial Metabolism of Carbohydrates
Processing Stage 4: Ripening and Drying
Physical Changes
Chemical Changes
Processing Stage 5: Smoking
Safety
Finished Product
Color
Texture
Flavor
Taste
Aroma
Glossary
References

BACKGROUND INFORMATION

The origin of fermented meats is quite far away in
time. Ancient Romans and Greeks already manufac-
tured fermented sausages, and in fact, the origin of
words like sausage and salami may proceed from the

Latin expressions “salsicia” and “salumen,” respec-

tively (Toldrá 2002). The production and consump-

tion of fermented meats expanded throughout Eu-

rope in the Middle Ages, being adapted to climatic

conditions (i.e., smoked in northern Europe and

dried in Mediterranean countries). The experience in

manufacturing these meats went to America with

settlers (e.g., states like Wisconsin still have a good

number of typical northern European sausages like

Norwegian and German sausages).

Today, a wide variety of fermented sausages are

produced, depending on the raw materials, micro-

bial population, and processing conditions. For in-

stance, northern European type sausages contain

beef and pork as raw meats, are ripened for short

periods (up to 3 weeks), and are usually subjected to

smoking. In these sausages, shelf life is mainly due

to acid pH and smoking rather than drying. On the

other hand, Mediterranean sausages mostly use only

pork and are ripened for longer periods (several

weeks or even months), and smoke is not so typical-

ly applied (Flores and Toldrá 1993). Examples for

different types of fermented sausages, according to

the intensity of drying, are shown in Table 28.1.

Undry and semidry sausages are fermented, to reach

low pH values, and are usually smoked and cooked

before consumption. Shelf life and safety is mostly

determined by pH drop and reduced water activity

as a consequence of fermentation and drying, re-

spectively. The product may be considered stable at

room temperature when pH 
5.0 and the mois-

ture:protein ratio is below 3.1:1 (Sebranek 2004).

Moisture:protein ratios are defined for the different

Food Biochemistry and Food Processing

Edited by Y. H. Hui

Copyright © 2006 by Blackwell Publishing