384 Chapter 22
semidry fermented sausage are shown in the
fl ow chart (Fig. 22.1 ).
Meat Selection, Grinding, or Chopping
Meat from healthy animals, mostly pork and
beef, is used in fermented sausage produc-
tion. Animal species, anatomical region of
the animal, composition, and microbiologi -
cal quality have a great infl uence on the
functional characteristics of meat. Bones
should be removed, connective tissue mem-
branes trimmed off, and soft intermuscular
fatty tissue detached. Meat and fat are chilled
(grinding technology) or frozen (bowl
chopper technology) and comminuted to the
desired particle size. The cutter (a rapid rotat-
ing set of knives in a slowly rotating bowl)
has become the established means of chop-
ping. Warming of the meat batter is pre-
vented by using chilled meat and frozen fat,
and chopping is usually carried out under
vacuum to avoid oxygen interference with
drying and color development. The relative
rotation speeds of the bowl and knives deter-
mine the particle size of meat and fat, and are
optimized to minimize fat tissue damage and
batter temperature increase. Both lean and fat
biosynthetic capacities, harboring more
amino acid converting enzymes that play a
key role in the fl avor characteristics of tradi-
tional products (Leroy and De Vuyst 2004 ).
A recent trend exists in the isolation of wild -
type strains to be used as autochthonous
starter cultures toward safety improvement
and preservation of typical sensory qualities.
The isolation and selection of these wild
strains is of great interest to standardize
quality and limit unsafe compound formation
while preserving product specifi city (Benito
et al. 2007 ; Villani et al. 2007 ; Di Cagno et
al. 2008 ; Talon et al. 2008 ). In addition, the
selection of appropriate starter cultures and
barrier microfl ora from the “ in - house ” fl ora
of small - scale producers would be a way to
improve safety without affecting their typic-
ity (Chevallier et al. 2006 ).
Processing Technology
Since the basic principles for the main opera-
tions of the manufacturing process are amply
described in the corresponding chapters else-
where in this book, only a brief consideration
on each stage will be made. Essential sequen-
tial steps for the manufacture of dry and
Table 22.1. Requirements of LAB and CNC strains to be used as starter cultures for semidry and
dry fermented sausages
Microbial group Metabolic activity Benefi ts during sausage fermentation
LAB Acidifi cation (rate and extent) Modulation of acid/tangy fl avor
Inhibition of pathogen and contaminants
Texture development
Acceleration of color formation and drying
Proteolytic (aminopeptidasic
and peptidasic) activity
Flavor development (nonvolatile taste
compounds)
Antimicrobial (bacteriocins)
activity
Inhibition of pathogen and contaminants
Shelf - life extension
Antioxidant activity (catalase
production)
Protection of color
CNC Nitrate - reductase activity Formation of cured - red typical color
Removal of excess nitrate
Catabolism of branched - chain
amino acids/free fatty acids
Flavor development (volatile aroma
compounds)
Yeasts and Molds Antioxidant activity
Proteolytic activity
Antioxidant activity
Prevents rancidity
Flavor development
Prevents rancidity
Improvement of color