Meat Fermentations Lecture.pdf - NCSU Charcuterie School...

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NCSU Charcuterie School Fermented and Dry Sausage Dana J. Hanson Associate Professor of Food Science North Carolina State University Department of Food, Bioprocessing & Nutrition Sciences
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Types of Fermented Meat Product Dry Sausage Pepperoni, Genoa Salami, Dry Salami, etc. lower temperature & longer process than for semi-dry ferment to pH 5.3 (minimum) A w = .85 - .91 (shelf stable) Uncooked (no heat lethality) use certified pork or time/temp 2.7-3.3% salt unique texture w/out cooking USDA - 5D log reduction (if using beef)
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Italian Dry
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Spanish Chorizo
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Two Critical Steps Fermentation Controlled environment Initial lowering of pH (control of staph) Protein coagulation Set-up environment for drying Drying pH stabilization Continued water loss (aW) – “ripening” or “aging”
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FERMENTATION General Environmental Conditions 80°F-90°F 80%-90% RH 24-72 hours Minimal air changes and velocity (static)
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Fermentation of meat products is based upon: Microbes using carbohydrates as energy source. Flora inversion inhibiting Gram negative organisms.
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  • Fall '17
  • pH, staph, Salami, dry sausage

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