Food Biochemistry and Food Processing (2 edition)

BLBS102-c18 BLBS102-Simpson March 21, 2012 13:30 Trim: 276mm X 219mm Printer Name: Yet to Come

332 Part 3: Meat, Poultry and Seafoods

Table 18.1.Examples of Fermented Meats with Different Dryness Degrees

Product Type Examples Weight Loss (%) Drying/Ripening

Undry fermented sausages Spreadable German teewurst < 10 No drying

Frische mettwurst < 10 No drying

Semidry fermented sausages Sliceable Summer sausage < 20 Short

Lebanon bologna < 20 Short

Saucisson d ́aAlsace < 20 Short

Chinese Laap ch ́aeung < 20 Short

Chinese Xunchang < 20 Short

Dry fermented sausages Sliceable Hungarian and Italian salami > 30 Long

Pepperoni > 30 Long

Spanish chorizo > 30 Long

Spanish salchichon ́ > 30 Long

French Saucisson > 30 Long

Source:Lucke 1985, Roca and Incze 1990, Campbell-Platt 1995, Toldr ̈ a 2002. ́

RAW MATERIAL PREPARATION

There are several considerations (listed in Table 18.2) that need

to be taken into account when producing fermented meats. The

selection of the different options, which are discussed in the later

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 characteristics such as color, pH

(preferably<5.8), and water-holding capacity are very impor-

tant. 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 recommended because the color

is pale, and the sausage would release water too fast, which could

cause casings to wrinkle. Meat from older animals is preferred

because of its more intense color, which is due to the accumu-

lation of myoglobin, a sarcoplasmic protein that is the natural

pigment responsible for color in meat (Toldra and Reig 2007). ́

Pork back and belly fats constitute the main source for fats.

Special care must be taken for the polyunsaturated fatty acid

Table 18.2.Some Decisions to Adopt and Options to Choose in the Processing of Fermented Meats

Aspects Options

Type of meat Pork, beef, etc.

Quality of meat Choose good quality. Reject defective meats (pork PSE and DFD), abnormal colors, exudation, etc.

Origin of fat Choose either chilled, or frozen (how long?) fats. Reject oxidized fats.

Type of fat Control of fatty acids profile (excess of PUFA?).

Ratio Choose desired meat:fat ratio.

Particle size Choose adequate plate (grinder) or speeds (cutter).

Additives: Salt Decide concentration.

Additives: Curing agent Nitrite or nitrate depending on type and length of process.

Additives: Carbohydrates Type and concentration depending on type of process and required pH drop.

Spices Choose according to required specific flavor.

Microflora Natural or added as starter?

Starters Choose microorganisms depending on type of process and product.

Casing Material and diameter depending on type of product.

Fermentation Conditions depending on type of starter used and product.

Ripening/drying Conditions depending on type of product.

Smoking Optional application. Conditions depending on type of product and specific flavor.

Color Depends on raw meat, nitrite and processing conditions.

Texture Depends on meat:fat ratio, stuffing pressure and extent of drying.

Flavor Choose adequate starter and process conditions.

Water activity Depends on drying conditions and length of process.

PSE, pale, soft, and exudative; DFD, dark, firm, and dry; PUFA, polyunsaturated fatty acids.