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Effects of some manufacturing processes on microbiological and sensory characteristics of salami with low salt and fat content.

[In Italian. / En italien.]

Author(s) : BALDINI P., DIAFERIA C., MANGANELLI E., GHISI M.

Type of article: Article

Summary

The use of leavens and of glucose inhibits the growth of contaminating bacteria. Predrying of raw meat and preprocessing with salt and citric acid have an inhibiting effect less than that of acidification through fermentation. The use of low temperatures prevents the growth of spoilage bacteria during drying and curing.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1995-0312
  • Languages: Italian
  • Source: Ind. Conserve - vol. 68 - n. 3
  • Publication date: 1993

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