Chapter 22

Semidry and Dry Fermented

Graciela Vignolo , Cecilia Fontana , and Silvina Fadda

Introduction 1998 ; FICT 2002 ; Di Cagno et al. 2008 ). Production in the New World is much lower: Fermentation and drying can be considered in the United States, the annual production of to be the oldest way to preserve raw materi- dried fermented sausages is probably less als. Although the historical origin of fer- than 5% of the total production mented products remains unknown, (Maddock 2007 ). The remarkable techno- fragmentary bibliographical research has logical advances and signifi cant improve- traced it back more than 2500 years in China. ments in meat hygiene that occurred about 50 Many of these products have been known in years ago have been capitalized on for the Europe since the thirteenth through the four- development of a range of teenth centuries, after being introduced by products in which differences among coun- Marco Polo. Preservative and palatability tries and regions are the result of meat species effects must have been experienced after availability, environmental conditions, and mixing comminuted fresh meat with salt con- traditions. Nevertheless, the stability of fer- taminated with nitrate, , or herbs; stuff- mented meat products is mainly determined ing it into animal intestines; and then drying by a combination of acidifi cation brought it. Early humans were certainly aware of the about by lactic acid bacteria (LAB) and low- preservative value of salt and drying, and ering of water activity (aw ) during curing and therefore, over the centuries, humans were drying. In addition, biochemical and physi- able to develop cured products. Proof of cochemical changes occur as a result of the sausage production was fi rst documented in interactions among microorganisms, meat, ancient Greece, where it may have been fat, and processing technology, which is what encouraged by the existing climate condi- produces the wide range of available fer- tions (Liepe 1983 ). The Romans inherited mented sausages. The main characteristics of this tradition, and from then on, fermented semidry and dry fermented sausages and the sausages spread to central, eastern, and most relevant products worldwide are ana- northern European countries, as well as to lyzed here. America and Australia where fermented sau- sages were recognized as the heritage of Classifi cation European immigrants (Demeyer 2004 ; Fadda and Vignolo 2007 ). Despite the widespread Since the manufacture of fermented sausages production of fermented sausages, Europe is has been adapted mainly to raw material still the major producer and consumer of availability and environmental conditions of these meat products, production and per the production area, fermented sausage clas- capita consumption fi gures being highest in sifi cation was carried out considering various Germany, Italy, Spain, and France (L ü cke criteria, such as moisture content, mois-

Handbook of Meat Processing Edited by Fidel Toldrá 379 © 2010 Blackwell Publishing. ISBN: 978-0-813-82182-5 380 Chapter 22

ture : protein ratio (M : P), weight loss, aw , stuffed in medium - and large - diameter surface treatment, meat and fat comminution natural casings; the length of fermentation degree, and geographical region. Semidry and drying/ depends on their type and dry fermented sausages can be distin- but rarely exceeds several days. The fi nal pH guished on the basis of aw value (Incze 2004 ) of semidry sausages is explicitly acid (4.7 to or M : P ratio (Sebranek 2004 ). These param- 5.2 – 5.4), with a lactic acid content of 0.5% eters are mainly applied in Europe or in the to 1.3%; although they are often fi nely United States, respectively. In terms of shelf chopped and spreadable, many of them can life and safety, moisture content alone is not be sliced, their moisture being 35% or higher. suffi ciently informative compared with aw Semidry sausages are often smoked and and pH values. The combination of initial slightly cooked by the heat used in the moisture/salt and moisture/protein contents, smokehouse, which occasionally reaches as well as the extent of drying, will determine nearly 60° C for a strictly limited time. After

fi nal aw and M : P ratio, respectively. More smoking, the sausages may be air dried for a specifi cally, M : P ratio provides information relatively short time. Compared with dry sau- about the extent of drying of the lean meat sages, these products show higher a w values portion. Nevertheless, fi nal values of 0.90 to ( >0.90 – 0.91), so that a lower pH is needed

0.91 for aw and 2.0 : 1 for M : P ratio can be for satisfactory protection against undesired considered as the borderline defi ning dry and microorganisms. However, due to their M : P semidry fermented sausages. Even when sau- ratio ranging from 2.3 : 1 to 3.7 : 1, semidry sages with similar names are very different sausages require refrigeration. This category according to the region in which they are of sausages is popular in Northern European produced, a general classifi cation based on countries and in North America. The use of

fi nal moisture content, aw level, and M : P starter cultures to produce semidry fermented ratio was attempted by Ockerman and Basu sausages has proved to be particularly suc- (2007) . In this chapter, a description based cessful to keep their stability. on two groups of fermented sausages, semidry or quickly fermented and dry or Dry Fermented Sausages slowly fermented sausages, is reported. In general, these products have a fi nal pH ranging between 5.2 and 5.8, which is con- Semidry Fermented Sausages sistent with the lower lactic acid content These sausages differ greatly from dry sau- (0.5% – 1.0%), a moisture lower than 30%, sages because of their pronounced tangy and an M : P lower than 2.3 : 1. The main dif- fl avor from forced fermentation, resulting in ference with semidry fermented sausages is lactic acid accumulation and a bulk of other the long ripening and drying process, during products from fermentation breakdown. The which biochemical and physical changes term “ semidry ” is unequivocal; these prod- occur that strongly infl uence their stability ucts are dryer than water - added cooked meat and safety. Due to aw , which ranges from products but have a higher moisture content 0.85 to 0.91, dry fermented sausages exhibit than dry sausages (Incze 2007 ). In the United high shelf stability and can be kept without

States, semidry sausages are fermented and refrigeration. The typical lower a w values of cooked but are not usually dried (Sebranek these products is achieved by air- drying in 2004 ), while in Europe they involve a broader Mediterranean countries and by smoking in range of products, most of them experiencing northern countries. The long ripening process weight loss after fermentation because of of dry fermented sausages promotes the cooking or hot smoking. They are usually growth of starter cultures, which contributes Semidry and Dry Fermented Sausages 381 largely to their sensory quality, while safety quality. Moreover, due to availability is mainly ensured by drying and low aw . Even (Argentina) and religious reasons (Muslim when dry fermented sausages are mainly countries), beef and lamb in sausage formu- made with meat, the formulation, degree lation are used. The functional characteristics of grinding, level of fermentation, smoking of meat, such as composition, pH, and intensity, temperature of ripening, and type binding properties, are major criteria when and size of casing will determine fi nal product selecting meat for fermented sausages pro- characteristics. duction. Meat and fat composition is vari- able, depending on the species used and the anatomical region of the animal. Although the percentage of fat may vary (10%– 40%), Fermented Sausage Manufacture it must be fi rm, white, and fresh, with a Fermented sausages can be defi ned as a meat high melting point and a low content of poly- product made of a mixture of mainly beef and unsaturated fatty acids to avoid rancidity and pork meat, and less often of poultry, mutton, fat exudation and for a clear - cut surface of lamb, goat, horse, ostrich, and game meat sausages (Demeyer 2004 ; Lebert et al. 2007 ). (Vural and Ö zvural 2007 ); pork fat, salt, As a rule, meat with a pH above 5.9 contains curing agents, sugar, spices, and in many low lactate and sugar levels; water is tightly cases starter cultures are added. The mix, retained, resulting in poor binding conditions including as little oxygen as possible, is and possible contamination. Selection of placed into steam- permeable casings and meat that has minimum microbial loads is subjected to a fermentation and drying critical; safety risks and unwanted fl avors process. and texture may be introduced. For beef, optimal pH is 5.4 to 5.5, while pork meat usually acidifi es faster, with a fi nal pH of 5.7 Ingredients and Additives to 5.8. PSE (pale, soft, and exudative) pork meat and DFD (dry, fi rm and dark) beef Meat and Fat muscle with pH > 6.2 should be avoided. The Meat from adult, well- fed animals is pre- meat : fat ratio is generally 2 : 1 in the mix of ferred, owing to its higher myoglobin content, most industrial sausages, whereas in tradi- which favors stable color formation. Since tional sausage, this ratio is variable. Beef and meat and meat products featured prominently pork are somewhat preferred for semidry in recent food scandals, meat wholesomeness sausages and northern - type products, while and safety must be guaranteed; this involves pork seems to be more suitable for dry emerging pathogens, parasites, BSE, avian sausage manufacture and for Mediterranean infl uenza, and chemical residues hazards products (Demeyer 2004 ). (Skandamis and Nychas 2007 ; N ø rrung and Buncic 2008 ). Although the meat used Additives depends on eating habits, customs, and animal species availability in the geographi- NaCl is normally added at levels ranging cal region, pork meat is mostly used, some- from 2% to 4%, depending on technology times mixed with beef or mutton meat (Vural and market demands. Salt performs many and Ö zvural 2007 ). Pork is used for top - functions, including microbial growth sup-

grade raw sausages in Mediterranean coun- pression, aw reduction, salt - soluble protein tries, as the fl avor and appearance of such release, and prooxidant effects. Nitrite and/or products is preferred, while in Germany, the nitrate are added to the meat batter at a level addition of beef is not considered to diminish of 150 to 250 ppm, depending on the meat 382 Chapter 22 product and country regulations (Honikel (Chi and Wu 2007 ). Spices have also 2008 ). Potassium nitrate (saltpeter) was the proved to act as effective antioxidants, to original curing agent and was added to stimulate LAB activity by supplying Mn, and meat unintentionally as a salt contaminant. to inhibit undesirable organisms (Arora and Nitrate is very stable and must be converted Kaur 1999 ; Aguirrez á bal et al. 2000 ; Hagen to nitrite by nitrate- reducing bacteria et al. 2000 ; Chi and Wu 2007 ). In industrially ( Micrococcaceae). Nitrites added to the meat produced fermented sausages, a variable or converted from nitrates undergo chemical number of other additives are also included, reductions to NO at pH 5.4 to 5.5; this binding among which natural (cochineal and paprika to meat myoglobin to form the heat stable extracts) and artifi cial colorants are added to NO - myoglobin is responsible for the typical improve cured red pigment stability (Roncalé s cured red color of fermented sausages 2007 ). Variable amounts (0.5% – 3%) of (Honikel 2008 ). The use of ascorbates has exogenous proteins are often used to assure become a common practice, the main objec- protein gellation and phosphates to act as tive being the improvement of the stability of thickeners, humectants, and gelling agents. the red nitrosylated pigment and the preven- To achieve consumer demands for extremely tion of lipid oxidation (Balev et al. 2005 ). savory products, fl avor enhancers (glutamic Sugars are also commonly added to fer- and guanylic acids), and fl avoring agents mented sausages, among which the most (protein hydrolysates, herbs, and smoke often used are dextrose, glucose, sucrose, and extracts) are also added (Roncal é s 2007 ). For lactose, as well as corn syrup and different a rapid pH drop, chemical acidulants such starches (Rust 2007 ). The main role of sugars as lactic or citric acid or glucono - delta lactone in fermented meat products is to act as sub- may be used, although different fl avors in strates for LAB to produce lactic acid, the the fi nal products may be obtained (Rust type of sugar infl uencing the rate of pH 2007 ). decline. Dextrose and glucose promote a more rapid acidifi cation rate compared Starter Cultures with the disaccharides lactose and sucrose (Demeyer 2004 ). Short - processed fermented The need for process standardization as well products are usually supplemented with 0.5% as quality assurance strategies has led to the to 0.7% glucose or sucrose or 1% lactose, use of starter cultures, thus overcoming the while for long- ripening dry sausages, need to rely on the “ in - house ” fl ora or “ back - common levels are around 0.3% glucose sloping ” for the fermentation process. The or sucrose or 0.5% lactose (Ruiz 2007 ). breakthrough in the use of starter cultures in However, some semidry products like the United States was achieved as a result of , which is fermented to a the work of Deibel and Niven (1957) , while very low pH, may actually require higher in Europe, micrococci were introduced as (2% – 4%) sugar levels (Rust 2007 ). Spices starters by Niinivaara (1955) to prevent are mostly what differentiate fermented sau- color and fl avor defects. After these fi rst sages. Ground pepper (0.2% – 0.3%) is usually experiences, Nurmi (1966) developed a present in all types of sausages, particularly mixed culture composed of lactobacilli and in Mediterranean fermented sausages; they micrococci. Studies on the ecology of fer- also may contain high levels (1%– 3%) of mented sausages showed that LAB, mainly paprika and/or garlic. Whole mustard seed, Lactobacillus and coagulase - negative cocci coriander, ginger, cardamom, nutmeg, and (CNC) represented by Micrococcaceae , are cloves, among other spices, are also used the two main bacterial groups technologi- in semidry fermented sausage formulation cally important in the fermentation and Semidry and Dry Fermented Sausages 383 ripening of sausage. During the last decade, Toldr á 2002 ; Talon et al. 2002 ). Indeed, the the diversity of LAB and CNC in traditional complete genome sequence of L. sakei fermented sausages has been extensively revealed its competitiveness to grow on meat, investigated (Lebert et al. 2007 ). The most resisting adverse environmental conditions common LAB species identifi ed are during fermentation, such as high salt and Lactobacillus sakei , Lactobacillus curvatus , low glucose levels and changing redox and Lactobacillus plantarum, with L. sakei conditions (Chaillou et al. 2005 ). On the prevailing. Among CNC, Staphylococcus other hand, CNC organisms, in particular xylosus and Staphylococcus carnosum are Staphylococcus, contribute to fl avor by the most common species identifi ed from catabolizing amino acid and free fatty acids, traditional products. Pediococci and entero- and producing a range of volatile compounds cocci have also been often identifi ed from that enhance cured meat aroma (Stahnke fermented sausages. Fast acidifi cation and 2002 ; Beck 2005 ) and play a role in color lower pH values can be ensured by formation through their nitrate reductase. Pediococcus in semidry sausages in which Yeasts and molds also contribute to fl avor they grow and metabolize carbohydrates through lipolytic and proteolytic activities at higher temperatures (Incze 2007 ), while and lactic acid degradation (Spotti and Berni Lactobacillus are mostly used in dry sausage 2007 ). From a safety point of view, the use production. of bacteriocinogenic LAB as bioprotective The earliest production of fermented sau- cultures for naturally controlling the shelf life sages was based on spontaneous fermenta- and safety of fermented meat products has tion due to the development of the microbiota been extensively reported (Vignolo and naturally present in the raw material. Fadda 2007 ; Castellano et al. 2008 ). Starter Indigenous LAB usually present in raw meat cultures may be associated with potential risk at low numbers (102 – 10 3 cfu/g) rapidly domi- factors, such as the production of biogenic nate fermentation, NaCl, nitrate/nitrite, and amines, the presence of acquired genes for an anaerobic environment favoring LAB antimicrobial resistance, and enterotoxin growth and establishment in the meat fer- production (Cocconcelli 2007 ; Vidal - Carou mentation ecosystem. During this process, et al. 2007 ). two basic microbiological reactions occur With a view to starter culture selection for simultaneously and interdependently: a semidry and dry fermented sausages, LAB decrease in meat batter pH via glycolysis by and CNC strains with useful metabolic activ- LAB and nitric oxide production by CNC ities and benefi ts during sausage fermenta- through nitrate/nitrite reduction. Due to the tion must be selected (Table 22.1 ). Although acid production by carbohydrates, LAB are these requirements may be fulfi lled, fi nal responsible for the “ tangy ” fl avor of sausages product characteristics determining the (Demeyer 2004 ). Acidifi cation also induces uniqueness of the fermented sausage will be meat proteins’ denaturation and coagulation highly dependent on the particular strains that, along with the drying process, favor involved. During the past few decades, the sausage texture development (Barbut 2007 ). use of commercial starter cultures in meat During ripening, degradation of meat pro- fermentation has led to process stabilization teins is carried out by endogenous and bacte- and reduction in product variability, causing rial enzymes (Sanz et al. 2002 ). It has been a loss of bacterial biodiversity. Pure cultures demonstrated that L. sakei and L. curvatus isolated from traditional fermented isolated from meat possess proteolytic activ- exhibit a diversity of metabolic activities that ity on muscle proteins and play an important diverge strongly from industrial bulk starters. role in amino acid generation (Sanz and They are often more dependent on their own 384 Chapter 22

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 Flavor development (nonvolatile taste and peptidasic) activity compounds) Antimicrobial (bacteriocins) Inhibition of pathogen and contaminants activity Shelf - life extension Antioxidant activity (catalase Protection of color production) CNC Nitrate - reductase activity Formation of cured - red typical color Removal of excess nitrate Catabolism of branched - chain Flavor development (volatile aroma amino acids/free fatty acids compounds) Yeasts and Molds Antioxidant activity Prevents rancidity Proteolytic activity Flavor development Antioxidant activity Prevents rancidity Improvement of color biosynthetic capacities, harboring more semidry fermented sausage are shown in the amino acid converting enzymes that play a fl ow chart (Fig. 22.1 ). key role in the fl avor characteristics of tradi- tional products (Leroy and De Vuyst 2004 ). Meat Selection, Grinding, or Chopping A recent trend exists in the isolation of wild- type strains to be used as autochthonous Meat from healthy animals, mostly pork and starter cultures toward safety improvement beef, is used in fermented sausage produc- and preservation of typical sensory qualities. tion. Animal species, anatomical region of The isolation and selection of these wild the animal, composition, and microbiologi - strains is of great interest to standardize cal quality have a great infl uence on the quality and limit unsafe compound formation functional characteristics of meat. Bones while preserving product specifi city (Benito should be removed, connective tissue mem- et al. 2007 ; Villani et al. 2007 ; Di Cagno et branes trimmed off, and soft intermuscular al. 2008 ; Talon et al. 2008 ). In addition, the fatty tissue detached. Meat and fat are chilled selection of appropriate starter cultures and (grinding technology) or frozen (bowl barrier microfl ora from the “ in - house ” fl ora chopper technology) and comminuted to the of small -scale producers would be a way to desired particle size. The cutter (a rapid rotat- improve safety without affecting their typic- ing set of knives in a slowly rotating bowl) ity (Chevallier et al. 2006 ). has become the established means of chop- ping. Warming of the meat batter is pre- vented by using chilled meat and frozen fat, Processing Technology and chopping is usually carried out under Since the basic principles for the main opera- vacuum to avoid oxygen interference with tions of the manufacturing process are amply drying and color development. The relative described in the corresponding chapters else- rotation speeds of the bowl and knives deter- where in this book, only a brief consideration mine the particle size of meat and fat, and are on each stage will be made. Essential sequen- optimized to minimize fat tissue damage and tial steps for the manufacture of dry and batter temperature increase. Both lean and fat Semidry and Dry Fermented Sausages 385

MEAT and FAT SELECTION (4ºC). Removal of bones and fat and sinews trimming. Soft intermuscular fatty tissue must be detached. Beef for semidry sausages and pork for dry sausages are preferred.

MIXING. The chopped meat and fat mass is thoroughly mixed with spices, curing additives, starter cultures and salt in the cutter (8-12ºC in absence of air).

STUFFING. The meat batter is firmly packed in the stuffer to exclude air pockets. Stuffing by filling natural or synthetic casings is carried out under vacuum.

FERMENTATION. Conditions vary in terms of temperature and duration. Dry sausages: 12-24ºC, for 1-7 days. Semidry sausages: 25-35ºC for 1-2 days. RH: 70-95%.

DRYING and/or SMOKING. Dry sausages: slow drying rate (10-15ºC for 4-12 weeks); RH: 65-90%; surface moulds are favored at the beginning of drying. If smoking (12-22ºC during 10-45 h depending sausage diameter). Semidry sausages: fast drying (5-16ºC for 2-40 days) and usually smoking at 22-60ºC.

PACKAGING for RETAIL DISTRIBUTION. Although fermented sausages are shelf-stable they may be packaged under vacuum or modified atmospheres preventing quality deterioration during handling, transportation and storage.

Figure 22.1. Flow diagram of the processing of dry and semidry fermented sausages colors are important; a discrete red color for Mixing and Stuffi ng lean and white for fat, allowing a particle distinction, is important. In general, the fi ner Once meat and fat have been comminuted, the degree of grinding and chopping, the curing salts (NaCl, nitrates/nitrites), addi- more complete the protein extraction, while tives (ascorbic acid, colorants), other ingre- the spreading or slicing properties of fi nished dients (sugars, spices/aromatic herbs), and products are improved. starter cultures (LAB and/or CNC bacteria) 386 Chapter 22 are added to the meat batter and thoroughly shorten fermentation time, which is fre- mixed in the bowl chopper. Mixing should quently one day or less. Even when these be suffi cient to uniformly distribute ingredi- products undergo a shorter ripening period ents; over - mixing must be avoided. After than dry fermented sausages, fermentation of thorough mixing, the meat batter should be raw sliceable semidry sausages lasts longer either immediately stuffed or kept under if no heat treatment is applied (Incze 2007 ). refrigeration and protected from air to enable optimal color development and microbiota Air - Drying or Smoking stabilization. Stuffi ng of the meat batter into natural or synthetic casings is carried out After the fermentation stage, sausages are under vacuum, thus preventing abnormal either air dried or smoked. Drying is a key color or fl avors. The casing diameters (and operation, especially for dry fermented the sausages) vary considerably; small diam- sausage production; the drying rate should be eters (35– 40 mm) are generally used for as low as possible. A crucial aspect is avoid- spreadable sausages, while sliceable sau- ing the pronounced surface coagulation of sages are usually marketed in large - diameter proteins so that water diffusion from the casings. For mold- fermented raw sausages, a center outward is hindered (André s et al. small diameter is required to ensure a suffi - 2007 ). Drying kinetics and duration vary, cient oxygen supply for the full development depending on temperature and air velocity. of aroma (Spotti and Berni 2007 ). These parameters are less important than for the fermentation stage and range from 10 ° to 15° C for 4 to 12 weeks for French, Italian, Fermentation Spanish, Argentinean, and Greek dry fer- Stuffed sausages are placed in ripening mented sausages. Higher drying tempera- chambers under controlled temperature, rela- tures (16 – 18 ° C) were reported for dry tive humidity (RH), and air speed conditions, sausages produced in Greece and East depending on the sausage type to be pro- Europe, accompanied by shorter ripening. duced. For traditional fermented sausages, The RH during fermentation varies from a natural and less controlled conditions are minimum of 63% to 75%, to maximum applied (Lebert et al. 2007 ). Conditions of values of 86% to 95% in dry fermented sau- fermentation vary in terms of temperature sages, leading to variable a w in traditional and duration (Tables 22.2 and 22.3 ). In sausages at the end of drying (Lebert et al. general, the higher the fermentation tempera- 2007 ). At the beginning of drying, RH can be ture, the faster the lactic acid production. In as high as 98%, which leads to a distinctive Europe, fermentation may be carried out at surface colonization by mold and yeasts. It relatively high temperatures (18 – 24 ° C) for 1 was reported that yeasts are the predominant to 2 days for German and Italian dry fer- organisms on the surface (95%) during the mented sausages, while fermentation for 7 fi rst two weeks, and then molds and yeasts days has been reported for Greek, Argentinean, are present in equal amounts (Samelis and certain Italian dry sausages. Fermentation and Sofos 2003 ). On the surface of dry fer- at lower temperatures (10 – 17 ° C) for approxi- mented sausages, mold growth is desirable as mately one week is usually used for tradi- it prevents excessive drying, protects from tional French, Spanish, and Portuguese dry oxidative reactions, and contributes to fl avor fermented sausages. For semidry sausages, development (Spotti and Berni 2007 ). particularly in the United States, temperature Selection of fungal starter cultures among the is usually raised slowly to over 35° C to naturally occurring molds on the sausages ’ Semidry and Dry Fermented Sausages 387 surface enables control of molding at the fi rst in the town of Lebanon, Pennsylvania. It is stages, making the starter presence predomi- produced entirely from beef and is a moist, nant. In central and northern European coun- heavily smoked, fermented, ready- to - eat tries, smoking is a common technology. sausage with an M : P of 3.5 : 1 that is often Smoke contributes to the antimicrobial and not processed above 48.9 ° C (Chikthimmah antioxidant effect, besides generating spe- et al. 2001 ). The starter culture involving L. cifi c fl avor and color components. Smoking plantarum , P. acidilactici, and micrococci technology has experienced an important was specifi cally developed to obtain a very evolution in the last few years; smoking low pH (4.4– 4.7), and it ferments the meat chambers in which a controlled combustion batter at 35 – 38 ° C (Smith and Palumbo 1973 ). of wood (300 – 600 ° C) to minimize the pro- In traditional processes, black pepper is duction of polycyclic hydrocarbons have added as seasoning, and the coarse ground been developed. In American semidry fer- meat is pre- salted and aged for several days mented sausages, a brief drying stage after under refrigeration. Sweet bologna is pro- fermentation precedes smoking (Rust 2007 ). duced with 10% to 12% of sugar instead of the 2% to 4% in Lebanon bologna. Snack sticks are shelf- stable semidry sausages that Types of Semidry and Dry include hot seasonings and edible collagen Fermented Sausages Worldwide casings. The production technology of dry sausages in the United States has borrowed A description of types and distribution of heavily from European knowledge and expe- semidry and dry fermented sausages world- rience. These products are small - diameter, wide is presented. Technological features are moderately chopped, and cold smoked or not. also shown in Tables 22.2 and 22.3 . American dry sausages tend to be milder and usually have less smoked fl avor and salt than in Europe, and P. acidilactici or direct acidu- American lation is used to reach a pH of 5.4 or less. Since fermented sausages ’ manufacturing Other popular dry sausages are made practices in the United States and in many from pork and small amounts of beef, sea- Latin American countries were introduced by soned with garlic; are also made European immigrants, many typical European of pork and beef, and are usually smoked; fermented sausages can be found in the and is highly spiced and smoked. Americas. American semidry sausages are About 90% of the pepperoni produced considered to be acidifi ed (115,000 tons/year) is sold in stick form for products with an M : P ranging from 3.7 : 1 to pizza topping (Faith et al. 1997 ). 2.3 : 1 and a pH below 5.0. Summer sausages Although fermented sausages are pro- are a loosely defi ned variety of semidry duced in different Latin American countries, sausages and are usually a mix of beef and their manufacture has a long history in pork, the predominant seasonings being Argentina, Brazil, and Uruguay, mainly due black pepper, mustard, coriander, and garlic. to Iberian and Italian traditions, as well as to Summer sausages stuffed in different casing the quality and availability of meat. Many types (40– 120 mm) and smoked are very salami- style sausages made of beef and/or popular in the United States (Rust 2007 ). pork meat are produced in Argentina, among Among semidry fermented sausages, them Salame de Mil á n , which is produced in Lebanon bologna is a unique product origi- different regions, and Salame Tandilero , nated by Pennsylvania German immigrants from the town of Tandil (Buenos Aires), ˇinski et al. (2008) ˇinski et al. (2008) ˇinski et al. (2008) Papamanoli et al. (2003) Rantsiou et al. (2005) Kozac Drosinos et al. (2007) Chevallier et al. (2006) Lebert et al. (2007) et al. (2000) García-Varona et al. (2003) Aymerich Benito et al. (2007) Lorenzo et al. (2000) Ferreira et al. (2007) Roseiro et al. (2008) Parente et al. (2001) et al. (2007) Villani Bonomo et al. (2008) Coppola et al. (2000) Comi et al. (2005) Rantsiou et al. (2005) Di Cagno et al. (2008) Erkmen and Bozkurt (2004) salami / sucuks sec alchichón/Chorizo/ Greek sausages Southern Greece salami French Central west Spain S Salchichón/Chorizo Potuguese Chouriça/Salpicão Painho de Portalegre Southern Italy Salciccia/ Naples-style salami Nort East Italian salami Northen Italy Turkish Turkish Smoke Air Air Air Air Air Air Smoke Smoke Air Air Air Air 2.0 : 1 Air 1.1–1.3 : 1 1.0–1.1 : 1 Smoke 1.1–2.1 : 1 2.1 : 1 1.1–1.8 : 1 5.2–6.3 5.0 5.6–5.9 5.5–5.6 5.4–5.6 5.5 4.6–4.9 4.8–5.1 4.8 5.8–6.7 5.2 5.6–5.7 5.9–6.6 Final pH M : P Drying Examples References w a 0.83–0.930.85–0.86 6.2–6.5 0.77–0.80 0.92–0.94 0.80–0.92 0–77–0.80 0.82–0.90 0.91–0.92 0.87–0.89 (%) 29–41 0.83 5.3–5.4 32–33 28–34 29 35 35 40–46 41–47 Moisture 9 4 42 13–15 28–30 0.91–0.96 0.9 5.3–5.5 5.2–5.41: 1.4 Smoke Air Croatian sausages sausages Argentinean Kozac Fontana et al. (2005) 6–12 3–12 8–12 44–55 7–8 30 0.89–0.95 4.6–5.5 Air 3–4 4–5 2–3 0.90 4.7–4.81: 1.6 Variable US pepperoni Faith et al. (1997) 5–6 5–6 4–17 7–8 4–5 20–23 5.3–5.7 Smoke Hungarian salami Kozac time 14–24 16 20 Process Dry fermented sausages characteristics and examples 12 22 to 11 24 to 12 15 to 10 20 to 10 15 25 to 18 24 to 12 24 to 16 24 to 14 23 to 15 20 to 16 36 to 13 24 to 15 30 to 12 22 to 12 20 to 10 Process (°C) T 20 to 15 Process time in weeks; M/P: Moisture/Protein ratio Table 22.2. Table

388 Semidry and Dry Fermented Sausages 389

Table 22.3. Semidry fermented sausages characteristics and examples

Process Process Moisture a w pH M : P Drying Examples References T ( ° C) time (%) 2 – 8 52 5.1 4.7 : 1 S Portuguese Ferreira et al. (2006) sausage 25 to 16 9 0.95 4.5 S Dutch Houben and sausages vant ’ Hooft (2005) 24 to 15 35 45 – 49 < 0.91 5.1 S Ireland Hughes et al. sausages (2002) 35 to 5 40 60 – 65 4.4 – 4.7 3.5 : 1 V US Lebanon Chikthimmah Bologna et al. (2001) 30 7 70 4.4 – 4.8 3.5 : 1 Thai Nham Visessanguan sausage et al. (2006) Process time in days; M/P: Moisture/Protein ratio

using local artisanal techniques (Fontana et al. 2007 ; Bonomo et al. 2008 ). Naples- type et al. 2005 ; Fadda and Vignolo 2007 ). salami is also a popular Southern Italian dry fermented sausage made of coarsely minced pork meat (Coppola et al. 2000 ). In Northeast Mediterranean Italy, traditional dry fermented sausages The Mediterranean region has a wide variety made of fresh pork display unique organolep- of fermented meat products due to the varia- tic sensory profi les characterized by accented tion in the use of raw materials, formulations, acidity, slight sourness, and elastic semihard and manufacturing processes that originate in consistency (Comi et al. 2005 ; Rantsiou et al. the habits and customs of the different coun- 2005 ; Spaziani et al. 2008 ), while in Northern tries and regions. Two technologies can be Italy, Protected Designation of Origin (PDO) clearly distinguished: dry- curing, southern, fermented dry sausages are produced exclu- or Mediterranean; and wet/pickled curing sively from local pig breeds (Di Cagno et al. or northern (Talon et al. 2004 ). A brief 2008 ). description of the main fermented sausages produced in South European countries is Spain and Portugal presented. In Spain, around one- fi fth of the total meat manufactured products are dry - cured sau- Italy sages. Spanish chorizo, Salchich ó n , and Fuet Unsmoked dry fermented sausages made are dry fermented sausages produced in the mostly of pork are by far the most popular central- west region of Extremadura, with products in Italy. In Southern Italy, there is wide acceptance among consumers. Chorizo, a wide variety of typical dry fermented with a total annual production of more than sausages prepared according to traditional 80,000 tons, is made of minced pork meat, methods, Salciccia and Soppressata among cayenne pepper, paprika, and garlic, stuffed the most appreciated ones. In particular, in natural or artifi cial casings, and ripened Soppressata of Vallo di Diano and Molisana at low temperatures (Garc í a - Varona et al. are pork meat sausages produced in the 2000 ), while Salchich ó n and Fuet , to which Campania region in a large number of small black and white pepper is added, undergo artisanal plants (Parente et al. 2001 ; Villani ripening for four months (Aymerich et al. 390 Chapter 22

2003 ; Benito et al. 2007 ). Other Spanish tra- either raw or heat treated. Some well - known ditional dry - cured sausages are Androlla and semidry products are saucisse de Montbeliard Botillo, produced in the region using and Morteau , both from the Franche - Compt é low - quality pork meat seasoned with paprika, Eastern France region. Saucisson sec , typical garlic, and sometimes onion; these sausages pork dry fermented sausages produced in are subjected to a smoking- heating process central and southern France, are important followed by drying- ripening and are con- products in the meat industry, with a produc- sumed after cooking (Lorenzo et al. 2000 ). In tion of 10,0000 tons in 2002 (Lebert et al. Portugal, traditional fermented sausages are 2007 ). There is a wide variety of saucisson mostly made of pork meat from autochtho- sec produced in small- scale processing units nous pig breeds. Since the eighteenth century, without starter cultures (Chevallier et al. in the northern part of the country, traditional 2006 ). Due to their great economic signifi - Salpic ã o de Vinhais and Chouri ç a de Vinhais cance, safety improvement with preservation are produced and consumed without further of typical qualities of these traditional sau- cooking. Both smoked products are made sages were recently carried out, and autoch- from raw pork meat to which wine and spices thonous starter cultures have been developed are added; in the production of Chouri ç a , (Lebert et al. 2007 ; Talon et al. 2008 ). horseshoe - shaped small pieces of meat and fat are used, while in Salpicã o , bigger lean meat pieces are used (Ferreira et al. 2007 ). Central European Alheiras, a traditional, smoked, semidry fer- Germany mented sausage produced from pork and other types of meat whose origin dates back Sausage quality is characterized by the use of to the fi fteenth century, is an important eco- valuable parts of the carcass, so that the nomic resource with a production of more drying stage is not an obligately important than 500 tons/year (Ferreira et al. 2006 ). feature for quality. Although the manufacture Painho de Portalegre is a smoked dry sausage of fermented sausages began only 160 years containing paprika and garlic produced using ago, Germany is a major producer of fer- pork meat from the Alentejano pig breed mented meat products that accounts for 40% (Roseiro et al. 2008 ). Most of these products of European production. Most semidry fer- have been entered successfully into the reg- mented sausages are produced from pork and ister of Protected Geographic Indication beef meat, the wide range of products depend- (PGI). ing on the extent of drying and regional tradi- tions (Schwing and Neidhardt 2007 ). In the Greece northwestern region, sausages are strongly smoked, soft, sliceable, or spreadable with Dry fermented sausages (salami aeros ) are a mild acid fl avor, typical products being typical Greek products, with a production of Bregenwurst , a semidry spreadable pork more than 10,000 tons/year (Samelis et al. sausage originally from Lower Saxony, and 1998 ). Most of them are produced using pork Frankfurter Rindswurt, a smoked sausage and beef meat, and they are smoked before made of pure pork. Westphalian salami, they are ripened (Papamanoli et al. 2003 ; made with fast technology from pork meat, Rantsiou et al. 2005 ; Drosinos et al. 2007 ). pepper, garlic, and sometimes mustard seeds, is a smoked, fi rm, sliceable product with a France distinct fermentation/sour fl avor. The sau- In France, semidry fermented sausages are sages are stuffed into large - diameter casings only moderately dried, smoked, and eaten and ripened by lowering the temperature Semidry and Dry Fermented Sausages 391 from 24° C to 12– 14 ° C until a water loss of a weight loss of about 35%. , made 25% is obtained. In the central region of of beef and pork, is the typical Switzerland Turingia, a wide variety of fermented sau- sausage. sages has been produced for hundreds of years, among them Br ä twurst, which is made using fi nely minced pork, beef, or veal to The Netherlands which caraway, marjoram, and garlic are Dutch semidry sausages are manufactured added. , which originated during the from pork and/or beef, and, in some products, nineteenth century in the Pomerania region, cooked pork rind. The most popular Dutch is a high- quality, spreadable sausage from products are fi nely chopped salami, Cervelat , pork meat with a high fat content (30%– 40%) Snijworst (with high fat content and rind that is smoked and ripened. Feldkieker added), Farmersmetworst (which is coarsely sausage, based on freshly slaughtered pork chopped), and chorizo (which is less spicy meat with the addition of syrup or honey and than the Spanish product). red wine, is ripened for 8 to 12 months and either air dried or smoked. In Southern Germany, mildly smoked and acid, well- Eastern European dried sausages are produced. Landj ä ger , Hungary typical of the Black Forest region, is a dry fermented sausage made of roughly equal Hungarian salami is one of the world ’ s two amounts of pork and beef meat, spiced with trade names for salami, Milano salami being pepper and cumin, and usually produced as the other. These fermented sausages combine links 15 to 20 cm in length and pressed before smoke and mold application. The traditional drying (14 – 16 ° C; weight loss of 35%) to give technology is based on the Italian pre- drying a rectangular cross section. technique developed during the nineteenth (white sausage) is a typical Bavarian sausage century, but sausages are smoked and pH made of fi nely minced veal meat. Most of does not drop below 5.5, so the fi nal fl avor these traditional German fermented meat of the product does not contain acidic notes products have acquired PGI status. Although (Incze 1986 ). Many PDO dry fermented sau- they have several regional differences sages are produced, among them Szegedi (meat type and seasonings), other popular t é liszal á mi (winter salami), which is made of sausage varieties within Germany include mangalitsa pork breed, with horse large Schlackwurst , Metwurst, and Cervelatwurst . intestine traditionally used as a casing. It Metwurst are strongly fl avored sausages acquires a grey mold cover and has a fi rm made from minced pork, cured and smoked, texture and excellent keeping quality after a soft in the south and fi rmer in the north 30% weight loss reached in 3 to 4 months. ( Holsteiner sausage) due to longer smoking. Hot Kolb á sz is also a very popular smoked, Cervelatwurst, which has its origin in the dry fermented sausage seasoned with hot Italian Milan- type sausage, is made of beef paprika and not mold covered (Schwing and and pork meat, and has a fi ne particle size. Neidhardt 2007 ).

Austria and Switzerland Bulgaria In these countries, fermented sausages are Due to naturally good climatic conditions, very similar to German . However, a Bulgaria has a long tradition of fermented typical Austrian product is the square- shaped . Loukanka is one of the out- Kantwurst that is cured for 7 weeks, reaching standing Bulgarian products, with a particu- 392 Chapter 22 lar fl at shape, very dry texture, extremely color (cochineal) and fi nely minced meat. mild fl avor, and a typical fi nal pH not below Produced from pork, it is smoked and has a 5.3. It is a fi nely grained pork sausage with a fi nal pH of 4.7 to 4.9. It can be produced by typical cumin- pepper and garlic fl avor whose direct curing or tank curing, wherein sau- fl at shape is obtained by pressing during the sages are put in brine, causing salt enrich- fermentation process. ment and moisture removal. The high fat (49%), high salt (4.5%), low moisture (36%), and moderate drying loss (13%), together Slovakia and Czech Republic with a low pH, ensure a safe fi nal product. Fermented sausages in this region are similar S ø nderjysk spegep ø lse, produced in South to German- type sausages, fermented to a Jutland, is made from pork and beef meat, mild acidity and having a typical rounded and starter cultures are generally used. fl avor profi le. Slovakian sausages are lightly smoked, while traditional Czech fermented Sweden sausages are heavily smoked and produced with relatively fatty meat batters. A special- Swedish Medwurst is made from pork meat ity is Lovecky salami, which has a character- and contains boiled potatoes, in addition to istic rectangular shape due to its particular spices and seasonings. High fermentation pressing. temperatures (30 – 35 ° C) and smoke are applied. The sausages are often heat - treated after fermentation. Poland A typical Polish sausage ( ) is Polska , Norway and Finland which is made from pork meat, stuffed in Typical Norwegian fermented sausages are natural casings, ripened at a low temperature made using “ unusual ” meats, among them (6° C), and smoked. This semidry fermented mutton, lamb, horse, and reindeer. The use of sausage has a soft texture due to limited wild animal meat is a common practice all drying (total weight loss of 12% – 17%) and over Scandinavia. A large range of so- called is eaten cooked (Pisula 2004 ). Morr sausages based on old traditional methods is produced, including F å rep ø lse Russia and Stabbur . In these products, the presence of meat from free- ranging animals and some- Russian fermented sausage must lose 40% of times blood gives a special strong fl avor its weight, and fi nal pH must reach 5.0. to the fi nal product. Two typical Finnish Typical products are Moscow - type and fermented sausages are Kotimainen and Russian - type salamis made from pork and Ven ä l ä inen , which are often quite sour and beef meat. A particular feature of Moscow - acidic (pH 4.6 – 4.9) with a strong smoky taste type salami is the large size of fat particles and low fat content. (7– 8 mm) that give the sausage a rough surface. Asian Middle Eastern Scandinavian Due to religious concerns, pork meat is not Denmark used in Middle Eastern countries, but a Dansk spegep ø lse is a typical Danish semidry variety of meats (mutton, beef, goat, camel, fermented sausage characterized by added and horse) is used for fermented sausage pro- Semidry and Dry Fermented Sausages 393 duction. Turkish style sausages, Soudjouk or traditional dry fermented sausage prepared sucuk , are the most popular meat product in from lean pork and various kinds of spices, Turkey, and they are mostly produced using is fermented under warm conditions at tem- traditional methods in small - scale facilities peratures from 25° to 50° C during sun drying with air- drying. These sausages are made (Antara et al. 2004 ). Korean popular prod- from mutton and/or beef meat, fat (18%), ucts, and Soonday , are stuffed sau- garlic, spices (black and red pepper, cumin, sages made with pig or beef blood, rice, and and cinnamon), and vegetable oil (Erkmen a wide variety of seasonings and spices that and Bozkurt 2004 ). Traditional sucuk are are steamed before consumption. widely produced in Turkey; more than 60,000 tons are manufactured yearly. In Lebanon, African fermented beef sausages that are strongly smoked are produced (El Magoli and Abd- are traditional, small- caliber, Allach 2004 ). Sausages often contain rice, fresh sausages from South Africa made of wheat, and corn fl our, and different fl avors game and beef, usually mixed with pork or are obtained depending on the addition of lamb and spices (usually coriander seeds, olive oil, garlic, onion, paprika, and black black pepper, and nutmeg). When these sau- pepper. sages undergo a warm drying process after being fl attened, they become Dr ö ewors , a typical snack food. Other fermented products East Asian from Northeastern Africa (Miriss , Mussram ) Lap Cheong is a general term for Chinese are made from fat, goat meat, and offal. sausages, which are traditionally made during the winter months. The ingredients used vary Safety of Semidry and Dry among regions, but basically pork meat and Fermented Sausages fat are used, and spices, soy sauce, and alco- holic beverages are often added. Other prod- Semidry and dry fermented sausages are con- ucts made in a way similar to Lap Cheong sidered ready- to - eat products, referring to but replacing pork meat with duck, chicken, those products that do not undergo thermal or pig liver are Cantonese speciality prod- treatments before consumption. These prod- ucts. Nham is a typical Thai fermented pork ucts become stable and safe through a sausage with a NaCl content of 2% to 3%, sequence of hurdles, some of which are spe- normally made of minced pork, shredded cifi cally included (NaCl, NaNO2 /NaNO3 , cooked pork rind, cooked rice, garlic, and ascorbate), while others are indirectly created nitrite, which is tightly wrapped in banana in the stuffed mix (low Eh, antagonistic sub- leaves after mixing. Fermentation of Nham stances, low aw ). By means of these hurdles, usually takes 3 to 5 days at 30 ° C; a fi nal pH spoilage and food- poisoning bacteria are of 4.4 to 4.8 is achieved, after which it is inhibited, whereas the desirable organisms, cooked and consumed (Visessanguan et al. especially LAB, are hardly affected. Apart 2006 ). Goon Chiang is also a Thai sausage from LAB, GCC, molds, and yeasts involved in which pork is marinated with nitrite at low in sausage fermentation, beef and pork meat temperatures, followed by grinding and as the major components of cured sausages mixing with sugar before stuffi ng in pork regularly contain pathogenic bacteria and are casings and dried at 60° C. In the Philippines, often implicated in the spread of food- borne Longamisa is a pork sweet - sour sausage con- diseases. Raw materials (meat and casings) taining vinegar, soy sauce, and sugar that can are the main vehicles for food - borne patho- be smoked after stuffi ng. Urutan , a Balinese gens and contaminants. Chilling inhibits the 394 Chapter 22 growth of a selection of pathogens, from cultures (Vignolo and Fadda 2007 ; Castellano mesophilic to psychrotrophic organisms, and et al. 2008 ). Differences in the production since most pathogens are mesophiles, meat technology of dry and semidry fermented obtained in good hygienic conditions would sausages highly infl uence their safety, the presumably not be implicated as sanitary degree of drying and the ripening time being risks. Still, the growth of pathogenic bacteria, the most important features. Hurdles that overcoming the existent natural hurdles, can combine a pH/aw drop, pH/a w drop and heat occur. Food poisoning from Staphylococcus treatment, and aw drop and heat treatment aureus , Salmonellae, and Clostridium has will ensure safety of both dry and semidry been traditionally implicated in fermented products. Nevertheless, these conditions are dry sausage (Mataragas et al. 2008 ). On the seldom found in either dry (relatively higher other hand, emergent pathogens within the pH and lower a w ) or semidry (relatively genera Campylobacter , Yersinia , Listeria lower pH and higher aw ) fermented sausages. monocytogenes , and enterohemorrhagic E. Since the effect of hurdles works well at pH coli (EHEC) have also been involved in out- values of ≤ 5.3 and parallel aw values at ≤ 0.95, breaks caused by fermented sausage (CDC there is a rather limited opportunity to meet 1995 ; Sofos 2008 ). Since there is no epide- food safety requirements with short- or miological evidence for the involvement of medium - time ripened semi dry sausages, fermented sausages in recent outbreaks of while traditionally long- time ripened dry listeriosis, up to 100 cells of L. monocytogens sausages are in a much better position. per gram can be tolerated (ICMSF 2002 ). Experimental data suggest that heating Fermented sausage conditions, curing addi- semidry sausages is the only effective method tives, and the presence of LAB starter cul- for a 5- log reduction of EHEC and L. mono- tures may act as signifi cant hurdles for the cytogenes, and is a further safety- improving control of these pathogens (Table 22.4 ). solution (Chikthimmah et al. 2001 ). During However, they are not suffi cient to prevent fermented sausages ’ production and storage, the survival of L. monocytogenes or EHEC meat undergoes major chemical changes, during the manufacturing process; preva- leading to the formation of harmful biologi- lence, survival, and growth in traditional cal compounds, such as polycyclic aromatic meat products have recently been reported by hydrocarbons and lipid oxidation products, Skandamis and Nychas (2007) . An additional nitrosamines being hardly ever formed, since hurdle to reduce the risk of L. monocytogenes high temperatures and secondary amines nec- would be the use of competitive bacteriocin - essary to react with nitrite are not present producing starter cultures or bioprotective (Honikel 2008 ). On the other hand, the risk for biogenic amines and micotoxin produc- Table 22.4. Main hurdles inhibitory to patho- tion, either by starter organisms (LAB, CNC, gens present in dry and semidry fermented and molds) or spoilage microbiota, is higher sausages for dry fermented sausages due to the intense Pathogen Hurdles aminogenesis that occurs during fermenta-

Staphylococcus aureus pH < 5.1; aw < 0.86; tion (Vidal- Carou et al. 2007 ) and surface bacteriocins molding. Salmonella pH < 5.0; aw < 0.95; NaCl/NaNO2 Clostridium perfringes LAB (acid and bacteriocins) Trends in Fermented Yersinia enterocolitica LAB (acid) Sausage Production Campylobacter jejuni LAB (acid) Listeria monocytogenes aw < 0.90; bacteriocins The history of meat products during the last Escherichia coli (ECEH) LAB (acid) twenty - fi ve years can be divided in terms of Semidry and Dry Fermented Sausages 395 realizations, threats, and opportunities into crobial compounds and also provide sensorial, three consecutive and complementary periods technological, nutritional, and/or health in which quality, food safety, and nutrition/ advantages. Recently, new starter cultures of health were successively emphasized LAB and CNC bacteria with important func- (Vandendriessche 2008 ). The “ nutrition and tionalities have been developed. The control health” period has only just started. Answers over proteolytic and lipolytic activities of to the meat industry’ s questions as to how to starter cultures ’ bacteria during meat fermen- develop new healthier meat and meat prod- tation has led to improved aroma and fl avor ucts will undoubtedly come through func- characteristics, as well as improved physio- tional gene - and protein - expression studies logical functions of the generated peptides. in the different meat ecosystems; hence Emphasizing bioactive metabolites ’ produc- the implementation of “ omics ” technologies tion (vitamins, bioactive peptides, and within integrated programs of environmental organic and fatty acids) in meat is a step microbiology (Nelson et al. 2007 ). The toward improving its health image and devel- concept of health products includes what is oping functional meat products (Arihara known as “ functional foods, ” defi ned as 2006 ). Since most fermented sausages are foods that are used to prevent and treat certain usually not heated, they are adequate for the disorders in addition to their nutritional value carriage of probiotic strains, either selected per se (Jim é nez – Colmenero et al. 2001 ). among naturally present bacteria or from Regrettably, meat has an unfortunate image existing probiotic strains (De Vuyst and related to fat, saturated fatty acids, choles- Leroy 2008 ). In addition, functional starters terol, salt, and nitrate/nitrite content; these have also been used for technological advan- are associated with cardiovascular diseases, tages, such as the acceleration of fermented some types of cancer, and obesity. However, sausage processing by means of high tem- such a view disregards the fact that meat peratures and enzyme addition (Fernandez plays a critical role in the maintenance of et al. 2000 ). human health as a source of proteins, vita- The consumer ’ s behavior toward typical mins, and minerals. Different strategies for dry fermented sausages in a recent survey in the development of healthier meat products Italy indicated that these sausages are part of have been suggested. These include reduc- consumption habits, reinforcing the impres- tion of sodium, nitrites, fat, and cholesterol sion that food consumption is neither an iso- content, as well as incorporation of func- lated phenomenon nor exclusively focused tional ingredients (Fern á ndez - Gin é s et al. on food products per se, but is part of a wider 2005 ). On the other hand, the performance of social context (Conter et al. 2008 ). Traditional commercial starter cultures has been ques- fermented sausages constitute a highly appre- tioned, since their behavior is different when ciated specialty with gastronomic value and applied to different types of fermented meat are a rich source of bacterial biodiversity, the products. It is crucial, therefore, to provide deliberate use of which in industrial pro- traditional producers with the means to cesses could help to enhance the quality of produce safe and standardized products while the fi nal product and offer health, marketing, preserving their typical sensory quality. As a and technological advantages. response to these needs and to the demands for health products, the use of a new genera- References tion of starter cultures has already been sug- gested (Leroy and De Vuyst 2004 ). The Aguirrez á bal , M. , J. Mateo , M. Dom í nguez , and J. Zumalac á rregui . 2000 . The effect of paprika, garlic so - called “ functional starter cultures ” con- and salt on rancidity in dry sausages. Meat Science tribute to food safety by producing antimi- 54 : 77 – 81 . 396 Chapter 22

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