Handbook of Meat Processing

370 Chapter 21

high velocity does not support growth, and

relative humidity value is also more critical

in this case.

Mold growth is not always optimal; no

uniform uninterrupted cover is the result,

which can be corrected by wet or dry brush-

ing. Brushing is actually a very effi cient way

of secondary inoculation, because it makes

use of a very high inoculum encouraging

growth of molds well adapted to the given

circumstances, which results in a rapid and

uniform mold growth covering the salami

surface entirely.

Advantages of mold cover that are usually

mentioned include (Incze 2004b ):

• It gives some equilibrating control of mois-
  ture evaporation, supporting in this way a
  more uniform drying with less chance for
  case hardening.


• To some extent it is an oxygen barrier
  that slows down oxidative changes
  (rancidity).


• As a light barrier, it slows down oxidative
  changes.


• It contributes to the specifi c organoleptic
  characteristic of these types of sausages.


• Through metabolizing peroxides, it slows
  down rancidity (Spotti and Berni 2007 ).

Microbiological and Chemical

Changes in Mold - Ripened

Sausages

Initial microfl ora of dry sausages depend on

the ingredients, additives, and the surfaces

(cutting and deboning table, utensils,

machines, employees) the raw materials

touch. Numerous different species may

originate from such contamination: members

of Enterobacteriaceae, Lactobacilli,

Staphylococci, Enterococci, Bacilli,

Clostridia, Listeriae , pseudomonads, yeasts,

and so on. It is important to mention that total

viable count per se does not give reliable

Regardless of the form of “ inoculation ” —
be it indigenous house mycofl ora or artifi cial
inoculation with mold starter cultures —
successful growth on and adhesion of molds
to the surface have several prerequisites:

• The surface of the sausage casing has to
  be less contaminated, so after stuffi ng,
  washing is expedient.


• Since different strains of Kocuria and
  yeasts are common contaminants and they
  prefer wet surfaces, drying of the sausage
  should take place as soon as possible and
  effi ciently in order to inhibit contaminant
  growth (drying has to last as long as it takes
  for core temperature to reach ambient tem-
  perature, thus avoiding the dew - point
  effect); inoculation can also take place
  after stuffi ng, if no smoking is applied in
  the given technology.


• If the sausage is to be smoked, an effi cient
  means against growth of the undesired
  microorganisms mentioned above is to
  start the smoking immediately after the
  surface dries, and the sausage ’ s inoculation
  should take place afterward.


• If no smoking is applied, the sausage is
  inoculated by dipping or spraying.


• If spore deposit of house mycofl ora is
  relied on (no mold starter is applied), our
  task is the same as after artifi cial inocula-
  tion: to ensure, if possible, optimal condi-
  tions for the growth of molds (i.e., favorable
  humidity and growth temperature).

Since optimum relative humidity and
temperature for mold growth might also
favor the growth of undesired microbes,
adjustment and control of these parameters
have to be done carefully and compromise
is necessary; humidity and temperature
parameters should be suboptimal for spoilage
microfl ora.
It is worth mentioning that in addition to
the control of relative humidity and tempera-
ture, air velocity also plays an important role;