Handbook of Meat Processing

Mold-Ripened Sausages 369

thus higher a w - value) in combination with

lowered pH - value ensure safety in terms of

hygiene and spoilage prevention. Although

intensive metabolic activity of microfl ora and

tissue enzymic activity take place during the

fi rst part of ripening - drying, these processes

slow down to a minimum later on, with the

a w - value reduction to around 0.85. For a

detailed discussion of the drying of sausages

see Chapter 11.

Formation of Mold Cover

Mold growth on food, a phenomenon known

for ages, evolved by chance, was rejected in

most cases (with all types of foods except

some dairy and meat foods), and yet was

advantageous in some traditional, Old

World – style sausages and hams. In fact, arti-

fi cial inoculations on the surface of sausages

have been used for decades. Many more

types are produced in larger volumes and are

favored in Europe; in America, they are also

known and manufactured as salami and

country - cured ham.

For a better control of growth and a

uniform mold layer, the utilization of mold

starters has become more and more popular

in recent years.

Figure 21.1. Characteristic curves for temperature pattern during ripening - drying of sausages manufacturated
traditionally or with starter cultures.

Figure 21.2. Weight loss of sausages during ripen-
ing - drying as a function of technology and diameter
in millimeters.

through at a much later stage because of the
saline concentration. The early sliceability of
lactic starter fermented sausages and the
special taste are characteristic features of
these commodities, while shorter ripening -
drying time is a further benefi t. The reason
for the shorter ripening - drying time is not
only the more rapid drying but also the fact
that relatively higher moisture content (and