642 Part VI: Fermented Foods
dry and semidry fermented sausages in the United
States, while water activity values are preferred in
Europe.
RAW MATERIAL PREPARATION
There are several considerations (listed in Table
28.2) that need to be taken into account when pro-
ducing fermented meats. The selection of the differ-
ent options, which will be discussed in the following
sections, facilitates the choice of the most adequate
conditions for the correct processing, safety, and
optimal final quality.
INGREDIENTS
Lean meats from pork and beef, in equal amounts,
or only pork are generally used. Quality characteris-
tics such as color, pH (preferably 5.8), and water-
holding capacity are very important. When the pH of
pork meat is 6.0, the meat is known as DFD (dark,
firm, and dry). This type of meat binds water tightly
and spoils easily. Pork meat with another defect,
known as PSE (pale, soft, and exudative), is not rec-
ommended because the color is pale, and the sausage
would release water too fast, which could cause cas-
ings to wrinkle. Meat from older animals is pre-
ferred because of its more intense color, which is
due to the accumulation of myoglobin, a sarcoplas-
mic protein that is the natural pigment responsible
for color in meat.
Pork back and belly fats constitute the main
source for fats. Special care must be taken for the
polyunsaturated fatty acid profile, which should be
lower than 12%; and the level of oxidation, meas-
ured as peroxide value, should be as low as possible
(Demeyer 1992). Some rancidity may develop after
long-term frozen storage since lipases present in
adipose tissue are active even at temperatures as low
as 18°C and are responsible for the continuous
release of free fatty acids that are susceptible to oxi-
dation (Hernández et al. 1999). So, extreme caution
must be taken with fats stored for several months as
they may develop a rancid flavor.OTHERINGREDIENTS ANDADDITIVESSalt is the oldest additive used in cured meat prod-
ucts since ancient times. Salt, at about 2–4%, serves
several functions, including (1) an initial reduction
in water activity, (2) providing a characteristic salty
taste, and (3) contributing to increased solubility of
myofibrillar proteins. Nitrite is a typical curing
agent used as a preservative against pathogens, espe-
cially Clostridium botulinum. Nitrite is also respon-
sible for the development of the typical cured meat
color, prevention of oxidation, and contribution to
the cured meat flavor (Gray and Pearson 1984). TheTable 28.1.Examples of Fermented Meats with Different Dryness DegreeWeight Drying/
Product Type Examples Loss (%) Ripening
Undry fermented sausages Spreadable German teewurst 10 No drying
Frische mettwurst 10 No dryingSemidry fermented sausages Sliceable Summer sausage 20 Short
Lebanon Bologna 20 Short
Saucisson d ́Alsace 20 Short
Chinese Laap ch ́eung 20 Short
Chinese Xunchang 20 ShortDry fermented sausages Sliceable Hungarian and 30 Long
Italian salami
Pepperoni 30 Long
Spanish chorizo 30 Long
Spanish salchichón 30 Long
French saucisson 30 Long
Sources:Lücke 1985, Campbell-Platt 1995, Roca and Incze 1990, Toldrá 2002.