The next essential ingredient is the sugar or carbohydrate.Although glucose, in the form of the polymer glycogen, is initially present in muscle tissue of slaughtered animals,glycogen stores are quickly depleted during the postmortem period.Thus, fresh meat contains little fermentable sugar, and addition of sugar is necessary. Glucose is most common in the United States, and is added to about 1% to 2% of the total batter weight. Since the amount of acid produced by the lactic culture is directly related to the amount of available glucose, the sugar concentration in the batter can be adjusted, in general, to give a particular final pH. Also, higher sugar levels promote faster fermentations, which are preferred in the United States. In contrast, many European fermented sausage manufacturers prefer less tanginess and more diverse flavor development. Achieving these characteristics require slower fermentation rates, thus less rapidly fermentable sugar is added (as little as 0.1% to 0.2%).
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