Salami

Sliceable fermented salami is a comminuted meat product consisting of meat and fat, sold raw, or in a not-oestrus-treated state, to the terminal consumer.

From: Meat Products Handbook , 2006

SAUSAGES, TYPES OF | Cooked

C.L. Knipe , in Encyclopedia of Meat Sciences (Second Edition), 2014

Cooked or Cotto Salami

Cooked or cotto salami are not dry sausages, equally is Genoa salami, but are fully cooked products and need to be refrigerated earlier eating. Cotto salami is made using a large diameter casing, and is typically an all-beef product. It is a mildly flavored sausage, and may be smoked. Blackness pepper, particularly in the form of whole peppercorns, creates the flavor of cotto salami. Mustard is used heavily in cotto salami, and nutmeg is used in depression levels. Other names for cooked salami include: Kosher salami, beef salami and beer salami.

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Nonfermented Salami

Gerhard Feiner , in Salami, 2016

Abstract

Nonfermented salami (NFS), which is cooked strictly speaking, has nothing in common with salami because "salami" is by definition a not–heat-treated production. Unlike salami, NFS products practice non acidify and water is even added during the manufacturing procedure, rather than being removed through drying. NFSs can be shelf stable without refrigeration but are frequently stored at temperatures at or below +4°C. Large or small visible particles of lean meat as well every bit small particles of fat nowadays the testify meat, because those particles are seen in the finish product. Such bear witness meat in NFS is held together almost often by a base of operations -emulsion (Exist). All the same, for simplicity reasons NFS is too produce without a Be in guild to eliminate the boosted procedure of obtaining a Exist. Finished products can be categorized into finely cut/minced or coarse-minced products, and all products are filled into nonwaterproof casings such equally cellulose, fibrous, or textile casings.

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Typical Nonfermented Salami Products Made Effectually the World

Gerhard Feiner , in Salami, 2016

Abstract

Cooked salami are non-acidified and rut-treated meat products produced all over the world in a broad multifariousness. The quality of the finish product depends on customer expectations and products are oestrus-treated to 70–72°C in the core making them a fully-cooked meat production. Smoking is most ofttimes role of the process and the weight-loss of cooked salami is betwixt x–25% prior to sale. The process of producing cooked salami, compared to fermented and stale salami, is considerably shorter and products are generally vacuum packed and stored beneath +iv°C when offered for sale.

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Important Odor Compounds in Salami and Correlations with Biogenic Amines

Johanna K. Kreißl , ... Peter Schieberle , in Flavor Scientific discipline, 2014

24.1 Introduction

Salamis are cured, fermented, and air-dried sausages made with meat from diverse animals, mainly pork. They are suitable for consumption in an uncooked and matured grade of storage associated with a loss of water. Abreast muscle tissue, salami contains fat tissue, microbiological cultures, herbs, sugar, nitrate or nitrite, and spices. Not only added but also endogenous microorganisms play a major role in this process. Commonly used fermentation starters are lactic acid bacteria like Lactobacillus sakei, Lactobacillus curvatus, or Staphylococcus carnosus, and Staphylococcus xylosus. During fermentation, of import aroma compounds, but also undesired biogenic amines, are generated.

The aim of this study was to investigate a commercial Hungarian salami and to investigate the influence of added microorganisms on the formation of scent compounds and biogenic amines.

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Typical non-fermented salami products from around the world

Gerhard Feiner , in Meat Products Handbook, 2006

Publisher Summary

Smoothen salami in Austria contains around 30% base emulsion, 25% fat or 35% fat pork belly, and effectually 40% of lean pre-cured pork. A cheese salami is more or less the same as Shine salami except that twenty–25% cubed cheese is added to the sausage mass. The type of cheese regularly practical is one with a high melting betoken such as Swiss Emmental. Kransky is a product produced all over the world and information technology can be found in countless different shapes and forms. Basically, the product consists of 30– 35% base emulsion, 25–30% fat or 35% fatty pork belly, and around 30–twoscore% pre-cured lean pork. Pork back or neck fat is the preferred fat material used to brand Vienna salami. To make this type of salami, frozen fat and lean semi-frozen meat are cut in the bowl cutter using precipitous cutter knives so that they are cut cleanly. Cabana in Austria is a loftier-quality product fabricated from thirty–35% base emulsion and 25% fat. The remaining 40–45% is pre-cured lean meat of 90–95% CL grade.

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Indigenous MEAT PRODUCTS | Germany

Thousand. Gibis , ... A. Fischer , in Encyclopedia of Meat Sciences (2nd Edition), 2014

Greußener salami

This salami is produced in Thuringia, a country on the southeast of Germany, which was subjected to the rule of French republic in 1897. In contrast to the conventional rapid production of salami ( Figure 3), in which starter cultures or glucono-d-lactone are used to apace lower the pH value, allowing for a curt fermentation time of less than 4 weeks. The manufacturing of the 'Greußener' salami involves a long-term fermentation procedure that requires a minimum of 5–6 weeks. The raw material for this salami consists of loftier-quality beef void of sinews and free of fat, and roughly trimmed pork and backfat. The spices used include pepper, garlic and a diversity of other spices such as nutmeg. The meat is coarsely ground using a meat grinder and further processed on a bowl chopper. To obtain a well-defined fatty distribution in meat without causing the fat to be emulsified, the material should be partially frozen before chopping. After processing on the bowl chopper, the meat batter is filled into cellulose casings at a temperature of -2   °C to -four   °C, hung in a smoking chamber and cold smoked at intervals using beech wood for 4–5 days. Temperature is controlled and the pH is monitored during the smoking procedure. Afterward smoking, the salami is ripened for 4–5 weeks to a final weight of 65–70% of its original weight. This salami has a mild pepper smell, a stable dark scarlet color and a very firm texture, which allows for the sausage to be easily and thinly sliced.

Figure 3. Production process of sliceable fermented sausages (Salami).

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Fermented Salami

Gerhard Feiner , in Salami, 2016

seven.3.2 Salami Made With Mincer-Mixing System

Salamis with a particle size of 4–xiii  mm (or larger) are generally produced past mincing the meat and fat materials then mixing them properly. Pure beef salami, predominantly made from fatty beef briskets, tin can be produced in this way as well. If a basin-cutter is available, all the meat and fat materials are placed in the cutter and cutting up only to for a few rounds to obtain pieces of meat and fat, which can later exist minced. During the few rounds of cut (which is done with a slow knife speed), starter cultures (if used) are evenly mixed into the sausage mass. The temperature of the sausage mass at this point is around −2 to 0°C. A combination of frozen, semifrozen, preconditioned, and occasionally chilled materials are used to obtain the desired temperature overall. Subsequently removal from the cutter, the mass is minced with a plate, which produces meat and fatty particles of a diameter between 4 and 8   mm. It is vital that mincing is carried out without any fat smearing taking identify and that cleanly cutting particles of meat and fat are obtained.

The minced materials then dropped onto a belt. All other additives such as spices, colour enhancer, nitrite, and common salt are added by existence dropped onto the minced materials from a dispenser placed in a higher place the belt every bit the materials pass by. The belt leads to a mixing device and the minced materials and the additives on top of them drop into this mixing device, which has several small fast rotating artillery. The whirling action of the rotating arms distributes all the additives well amongst the minced meat and fatty material. The material is and then placed into a paddle-mixer for final mixing, Final mixing takes place gently for a short menstruum of time to distribute all additives evenly and to obtain a sol to some degree. It is also helpful to apply a vacuum during the final mixing stage to remove trapped air. This makes colour development take place faster and the Eh value is reduced as well.

Large processors of minced salami operate fully automized lines in which frozen and semifrozen materials are cut with a mincer into particles of effectually thirteen- to 20-mm diameter and and so dropped into a big paddle-mixing automobile. All additives including starter cultures are added and the mass is mixed for a brusque while. The mixed materials driblet onto another belt and are then transported to the mincer where final mincing takes place. The minced materials driblet onto some other belt, which loads a paddle-mixer inside which final mixing takes place. In some cases, the mass drops from the belt onto a whirl-mixer before landing within the final mixer.

Another method of producing minced salami is to identify all the materials in the bowl-cutter, put in all the additives and starter cultures just not the salt and nitrite, so cut the materials under slow knife speed until minceable pieces of meat and fat are obtained. The fibroid sausage mass is removed from the cutter and minced with the desired blade. Post-obit mincing (which should be carried out without causing smearing), the mass is mixed in a paddle-mixer by adding common salt and nitrite until some degree of tackiness is seen. Paddle-mixers are used as they do not cutting the individual particles of meat and fat whatsoever further and produce an efficient gentle mixing action. As under Department 7.iii.1, a long resting time between mixing of the salami mass and filling should be avoided.

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Non-fermented salami

Gerhard Feiner , in Meat Products Handbook, 2006

nineteen.1 19.i Choice and preparation of raw materials

NFSS are predominantly fabricated from pork. They are occasionally made from beef and lamb, nevertheless, for consumers who exercise not consume pork for religious reasons. Pork meat from sows is the preferred raw fabric as it is darker in color, contains less water and in near cases is less expensive than pork from younger pigs. The meat to be candy must accept a depression bacteria count and a value between 102−104 per gram is optimal. The fat or fatty trimmings to exist used must not be rancid and their microbiological status should be comparable with that of lean meat. It is preferable to utilise difficult fat containing a low number of unsaturated fatty acids (such as fatty from the loin, neck or fatty bellies), equally the risk of smearing during cutting or mincing is increased if soft fat from shoulder or leg is used and clearly cut particles of fat should be visible in the finished product.

95% CL-grade lean beef is normally used for the production of a fine base emulsion, which acts as the glue within the product betwixt the individual pieces of meat and fatty. Using DFD beef to make the base emulsion should be avoided if possible, as this type of meat tin can affect color evolution negatively merely, if some of the beef candy is of DFD character, there will be no significant disadvantage. The amount of base of operations emulsion within the total product is mostly between xx% and 30%. In an all-pork production, the base of operations emulsion can be fabricated from lean pork meat. It is not a pregnant disadvantage to have some PSE-character pork as the visible particles of meat. However, the concentration of PSE pork within the total corporeality of pork used should not exceed 10–fifteen%. Commonly meat from cuts such as shoulder, neck and rump are used and these cuts are quite dark in color, thus hiding a small amount of PSE pork. In loftier-quality non-fermented salami, meat from the leg is processed as well. If this type of meat is used, once once more, sow meat is the preferred selection. Boar meat should non be used every bit nigh people are very sensitive to the smell of boar, caused by the male hormone androstenone testosterone as well as scatol and detect it unpleasant.

All meat materials to be processed must be stored at temperatures below 4 °C to avert or delay growth of bacteria such as Staphylococcus aureus, Pseudomonas spp. and Salmonella spp. The meat and fat materials to be processed for finely cut products are stored in the freezer. Only as in the product of raw fermented salami, fatty is primarily processed fully frozen whereas meat is processed semifrozen. The temperature of the fat to exist processed for finely cutting products should be around –eighteen °C whereas the meat should exist at a temperature of around –5 °C. Pork fats from the loin and neck are also processed chilled as they are hard fats containing a small amount of unsaturated fatty acids. This chilled fat is precured and stored in the chiller at a temperature beneath 4 °C. Precuring hardens the fat fifty-fifty more.

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Grain Structure and Grain Chemical Limerick

Sergio O. Serna-Saldivar , Johanan Espinosa-Ramírez , in Sorghum and Millets (Second Edition), 2019

v.four.2 Millets

Salami (1994) constitute that grains of two pearl millet varieties (Gero and Maiwa) contained 1.38 and 1.43   mg/100   g of ionic cyanide, respectively. These grains were sprouted for periods upward to 96   h in the dark at 38°C. After 96   h sprouting, Maiwa had a college cyanide content (1.82   mg/100   thou) than Gero (i.33   mg/100   g). The lowest cyanide values for Gero and Maiwa occurred after 60 and 72   h of sprouting, respectively. According to the author, the levels of cyanide detected were condom and fell within the acceptable prophylactic human limits (10–20   mg cyanide/100   g sample or 0.5–0.8   mg/kg body weight). Co-ordinate to Obizoba and Atti (1994), whole pearl millet contains 15   ppm of cyanide. Soaking drastically reduced cyanide concentrations to a level of only 2.five   ppm. On the other mitt, sprouting for more than 72   h increased concentrations to levels higher than 100   ppm. Enzymes synthesized during germination hydrolyzed the cyanogens into assayable hydrogen cyanide. The combination of fermentation and cooking significantly reduced levels of cyanide.

Chove and Mamiro (2010) assayed the cyanide contents of brownish finger millet in raw, germinated, and autoclaved samples. The ungerminated finger millet contained 2.nine   mg/100   g (fwb), and germination increased the cyanide content by 2.11- to two.xiv–fold, whereas autoclaving reduced past between 61.8% and 65.9% the cyanide assayed in ungerminated grain.

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Typical raw fermented salami products from around the globe

Gerhard Feiner , in Meat Products Handbook, 2006

Publisher Summary

Hungarian salami is by and large made from pork meat. This type of meat is chosen because information technology contains less complimentary h2o, is darker in colour, and is firmer than meat from immature pigs of historic period around half dozen months. In general, starter cultures were not used in the past to make this kind of salami, but they are usually introduced present. Kantwurst is a rectangularly shaped blazon of raw fermented salami made in Republic of austria. Lup cheong has been produced in PR China for thousands of years. It used to be fabricated from goat and lamb meat mixed with onions, salt, and pepper. Cacciatore is made primarily from lean pork meat from the shoulder and leg. Milano salami is made from 70–75% lean pork (90–95% CL grade) from the shoulder and 25–30% pork back fat. Summer sausage is produced from lean beef, pork, pork fat or fatty pork trimmings. Sucuk is a ring- or horseshoe-shaped delicate, heavily consumed in Turkey. Information technology is an air-dried fermented production made from a mixture of meat and fat material originating from beef, mutton (sheep), and buffalo. There are countless unlike types of chorizo produced in Spain and most every region has its ain version. Chorizo can exist made from pork but simply a mix of beef and pork is also very mutual. Fuet is a Catalan product from Spain and generally made only from pork. Pepperoni in the USA is a raw sausage made from beef and pork or pork but.

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