The formation of acid or hot flavors
The formation of specific flavors deriving from the long ripening period and due to the metabolism of the muscle and adipose fractions
Rapid acidification improves the formation of the first two characteristics mentioned above, and ensures a greater inactivation of pathogenic microorganisms, although it increases the possibility of producing salamis with acid and/or hot flavors not acceptable to certain groups of consumers.
Production techniques subsequent to mincing involve a series of specific stages, shown in Table 3. In some techniques, two or more operations are carried out at the same time; only in a few technologies are all the stages effected one by one and separately, being thus easily distinguishable.
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