Typical Fermented Semicooked and Fully Cooked Salami Products Fabricated Around the World

Gerhard Feiner , in Salami, 2016

10.1 Summer Sausage (USA)

Summer sausage is produced from lean beef, pork, pork fatty, or fat pork trimmings. The particles of meat and fatty in the finished products have a diameter of around 3–four  mm, and the fatty content of the product is around 30%. Additives such as salt (around 25–28   thousand/kg), nitrite, and spices are added, and black and white pepper, mustard seed, nutmeg, garlic, coriander, and allspice are the spices well-nigh often used. Nitrite and fast-interim starter cultures are as well introduced. Frequently, citric acid is as well practical to conform with the required driblet in pH value. The sausage mass is filled into fibrous casings of 70–80   mm bore, and the production is fermented at high temperatures of 30–40°C. The pH drops apace as a event, and the terminal pH obtained is usually effectually four.5, which is low merely accustomed by the customer. Afterwards being smoked, the salami is heated to around 60–65°C in the core at low RH levels (around xl–50%). The production is dried farther until the desired weight loss has occurred.

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ETHNIC MEAT PRODUCTS | North America

R.E. Rust , in Encyclopedia of Meat Sciences, 2004

Summer Sausage

The term 'summertime sausage' is applied to a variety of US semi-dry sausages similar to the European cervelat sausages (run into SAUSAGES, TYPES OF | Dry out and semi-dry out). These sausages bask their greatest popularity in the mid-western Us. They generally take a rather depression pH, sometimes every bit low as 4.6. Summer sausage is usually a mixture of beef and pork, although sausages made of beef lonely are common. These sausages may be fermented or acidified using various acidulants such equally encapsulated acid or glucono-δ-lactone (GDL). The USDA-FSIS requires that summertime sausage have an MPR of 3.1:1 or less and a pH of five.0 or less to be considered every bit shelf-stable.

The final mincing size for this product ranges from 3 to five mm and the predominant spice used is black pepper forth with coriander and mustard. Sometimes whole peppercorns and whole mustard seeds are added and the product may contain garlic. Information technology is smoked or natural fume flavouring is added.

Fibrous, collagen, natural or laminated casings are used; casing size ranges from xl to 120 mm. Some of these sausages may be stuffed in a diversity of novelty casings ranging from those shaped like American footballs to beer bottles. Summertime sausage is frequently a component of food gift boxes in the United states because of its shelf-stability.

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MEAT AND POULTRY | Curing of Meat

P.J. Taormina , in Encyclopedia of Food Microbiology (Second Edition), 2014

Fermented and Acidulated Sausages

Fermented and dried products, such as German language and Italian-manner salamis, pepperoni, Lebanese republic bologna, and summertime sausage, are produced by lactic fermentation to obtain products of low pH followed by drying of the production to a relatively low a westward for preservation. These sausages are produced past stuffing a comminuted meat, curing agents, spices and flavorings into casings, belongings at controlled temperatures (east.thou., twenty–45   °C) and humidities to facilitate acid product while inhibiting spoilage at sausage surfaces, and then drying at lower temperatures (eastward.k., 10–15   °C) and humidities. Nigh manufacturers add commercial starter cultures during conception to accelerate and command fermentation, ensure consistent quality, and reduce the hazard of S. aureus growth. Similar to naturally cured products, production of these sausages relies on nitrate reduction by certain bacteria, such every bit South. carnosus. In commercial production, processors are permitted to use more ingoing nitrate for the purpose of slow and steady reduction of nitrate to nitrite during fermentation and drying. During fermentation, the acidification must reach pH 5.iii quickly enough to prevent growth of S. aureus. After fermentation, the lactic acrid–producing bacteria tin exceed x8  m−ane, while Enterobacteriaceae should not have increased beyond initial levels and S. aureus should remain at less than 103  cfu m−i. During drying and subsequent storage, organic acids (primarily lactic acid) and a relatively high table salt content may result in an overall decrease in the microbial population, but with 106  cfu of lactic acid leaner per gram often surviving in these products at the retail level for many months. Some products are smoked or heated, thus profoundly reducing the bacterial levels in the final product. Fermentation acids, salt, heating, and drying cause destruction of Escherichia coli O157:H7 and Salmonella.

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FERMENTED FOODS | Fermented Meat Products

F.-K. Lücke , in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003

Fermentation

Fermentation temperatures between 20 and 25 °C are most mutual in European-blazon sausage fermentation. For US-type summer sausage, higher temperatures (up to 41  °C) are used. Rapid onset and rates of acrid germination must exist ascertained to suppress pathogens such as Salmonella and Staphylococcus aureus under these atmospheric condition. Some traditional products are fermented at lower temperatures for longer times. Sausages expected to have a long shelf-life should be fermented at lower temperatures in order to restrict acrid formation and to obtain maximum activity of microorganisms that reduce nitrate and are involved in the formation of scent and flavor. Equally pointed out to a higher place, fermentation temperature must also be lowered if the initial a due west is outside the range between 0.955 and 0.965, if no nitrite is added, or if the pH is not to drop below 5.iii. For genuine Hungarian salami, fermentation temperatures are as low equally 12   °C.

Early later stuffing, balance oxygen is consumed by meat enzymes, and oxygenated myoglobin is turned into brown metmyoglobin. Nitrite accelerates metmyoglobin germination but slows down the former process. After, acid formation starts, and catalase-positive cocci reduce nitrate to nitrite. Acid favors the reaction of nitrite with metmyoglobin to give rise to pink nitric oxide myoglobin. Residual nitrite is reduced by the sausage microflora. As acrid germination continues, the pH drops to about 5.3. At this pH, growth of acid-sensitive bacteria, including catalase-positive cocci, are inhibited, and the water-binding capacity of the mix becomes minimal. Then, fermentation is commonly slowed down by adjusting the temperature to almost 15   °C and by lowering the relative humidity (RH) in the chamber, thus reducing the a w of the sausages. The flavor of sausages consumed after picayune or no aging is dominated past lactic acrid and some acetic acid, and past compounds determining the flavour of fresh meat.

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Meat microbiology and condom

Steven M. Lonergan , ... Dennis North. Marple , in The Science of Animal Growth and Meat Applied science (Second Edition), 2019

Factors Affecting Bacterial Growth

Meat serves every bit an excellent source of nutrients for leaner and also provides a hospitable environment for their growth and proliferation. Why is fresh meat such an excellent growth medium for bacteria? The answer is simple. Information technology has their nutritional and water requirements for growth and reproduction. That is, meat has all the essential amino acids, vitamins, minerals, and moisture to provide a superb growth medium for growth and reproduction.

pH Values

The pH value of fresh meat at pH v.6 or higher allows substantial bacterial growth, and the higher the pH value, the greater the growth. On the other hand, fermented products such equally salamis, cervelats, and summertime sausage accept a pH of 4.vi or lower, and this greatly inhibits bacterial growth. Specifically, spores of C. botulinum are not able to germinate at pH levels beneath 5.0. At college pH values meat needs to be candy (canned) at temperatures of 121°C (250°F) to destroy these spores.

Water and Water Activity (a w)

The high water content and h2o activity of meat make information technology an platonic growth medium for bacteria. It needs to be pointed out that water content in meat and water activity (a w) of meat are not the aforementioned. A number expressing the ratio of the vapor pressure of food to the vapor pressure of water for the growth requirements of microorganisms is defined as a due west. Fresh meat has an a w of 0.98, well above the minimum requirements for growth of bacteria, yeast, and molds. Insofar as h2o activity for microbial growth, bacteria require an a w of 0.88, yeasts 0.viii, and molds 0.7. Consequently, near fresh meats and meat products have a sufficient a west for all three classes of microbes. An exception to products with a high a w is, for example, dry cured hams and jerky (see Chapter 13). These processed products take a very low h2o activity (a w of <   0.85) and preclude microbial growth in most instances. Some dry out cured hams can show evidence of mold growth over long curing periods used in their production, and this growth is usually harmless in the dry cured products. However, preventing growth is not the same as killing the bacteria, as pathogenic bacteria such as Salmonella can survive in depression a west conditions. In the early on 2000s, there were several Salmonella outbreaks associated with jerky, demonstrating the bacteria's resistance to drying of the meat products.

Temperature

Temperature, in combination with fourth dimension, is a major ways of preserving the sensory quality characteristics of color, aroma, and season of meat and preventing food-borne illnesses. Cold temperatures of −   x°C to 0°C (fourteen–32°F) still allow cold-loving (psychrophiles) and cold-tolerant (psychrotrophs) spoilage leaner (Fig. 12.8) to grow, but slowly. L. monocytogenes (Fig. 12.7), however, can grow very well at 0°C (32°F). For self-service example meats, variation in common cold temperatures can decidedly touch the rate of growth of common cold-loving bacteria. Colder storage temperatures are beneficial for both fresh and processed products in that they inhibit bacterial growth.

Fig. 12.8

Fig. 12.8. Issue of temperature on bacterial growth.

 Courtesy of Dr. James Dickson, Section of Creature Scientific discipline, Iowa State University.

A practical example of an effect of temperature at the retail meat case on beef steak quality is as follows. Beef steaks displayed at 32–35°F will have less bacterial growth, brighter ruby red lean color, and an adequate (salable) shelf life for near iii–4   days. In dissimilarity, a retail case operating at 38–42°F will have more bacterial growth on the steak surfaces. The higher bacterial growth will discolor the steak more quickly resulting in a brownish/greenish color from a bright cherry crimson color. As a effect, the salable shelf life of the discolored steak is nearly 1 or ii   days. Longer shelf life is essential considering not all beefiness steaks are sold in 1 or two   days, and steak color is a major determinant of sales. Discolored steaks (Fig. 12.9) will have to be offered at lower prices or be reworked in another product or discarded resulting in loss of profitability. Salt-loving (halophilic) bacteria and lactic acid-producing bacteria found on cured meat products are as well controlled by cold temperatures. It pays to keep the retail case cold! Normal bacterial populations on fresh meat cuts at refrigerated temperatures will exist 103–105/cm2 when placed in the meat display case, and steaks will remain eye appealing. With time or warmer temperatures, bacterial growth will accelerate and produce visible colonies and slime. Bacterial populations on meat that has reached the terminate of its shelf life, as defined by the consumer, vary considerably. Generally, populations in the high xhalf dozen to low 107/cmtwo indicate that the product is at the terminate of the shelf life. Meat with bacterial growth characterized as slime will have populations as high as 108/cm2. Accompanying slime production is the putrid odors from the degradation of meat by leaner.

Fig. 12.9

Fig. 12.9. Example of a beefiness steak discolored from bacterial contamination.

Food-borne pathogens, classed every bit mesophiles (Fig. 12.8), abound best between 59°F and 122°F. Either temperatures below or to a higher place this range will control growth of the pathogens. An instance of thermophilic (heat-loving) bacteria is those plant in improperly canned meats. If the canned product has not been heated to 170°F, or above, the thermophilic bacteria will cause spoilage and illness and depending on the level of contamination, even death. C. botulinum (see Fig. 12.5), an anaerobe, is the spore-forming pathogen commonly found in improperly heated and canned foods.

Below 14°F bacteria cells go dormant considering of the bacteriostatic and bactericidal effects of decreased h2o availability due to freezing. Cold temperatures, above and below freezing temperatures, are essential for preserving meat, maintaining organoleptic properties, increasing profitability, and preventing food-borne illnesses.

Bacteria likewise accept different oxygen requirements to proliferate and sustain their growth. The bacteria that require twenty% oxygen or more for their growth are chosen aerobes. Common leaner, such as Pseudomonas, need oxygen to grow on meat. At that place is a group of microorganisms that can grow in the presence or absence of oxygen termed facultative anaerobes (see Fig. 12.6). Still, these bacteria generally abound slower in the absence of oxygen. Another type requiring oxygen is the microaerophilics. They need only 6% oxygen to encounter their growth requirements because the xx% typically establish in the atmosphere is toxic to them. The fourth type is anaerobes (Fig. 12.6), and they can grow without oxygen. For desirable fresh meat color, oxygen must be present, but for longer storage before retail display, some cuts are vacuum packaged, which can reduce bacterial growth and extend the shelf life and the eating quality characteristics of meat by excluding oxygen. Hence, the more common spoilage bacteria and pathogenic leaner are prevented from growing when oxygen is excluded from the parcel.

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Other poultry preservation techniques

S. Barbut , in Poultry Meat Processing and Quality, 2004

9.iv.3 Acids

Different organic acids are used to inhibit microbial growth in and on meat products. The acids can exist applied as sprays or rinses for carcasses, as marinades, and can even exist produced within the product during fermentation, for example lactic acrid during summer-sausage fermentation. Application of a lactic acid rinse to poultry carcasses has been reported as a useful means of reducing microbial loads (Fig. ix.five); however, not all organic acids are as effective (Bautista et al., 1997; Barbut, 2002).

Marinating cutting-up craven with ingredients such as lemon juice and vinegar is inhibitory to many microorganisms and helps in extending the shelf-life of the product. Marinated poultry parts, such as chicken wings, are becoming very popular, and are sold as convenience items, requiring only grilling. The different acids used besides add distinctive flavours and aromas. The antimicrobial activity of organic acids is due to both the reduction in pH, below the growth range of microorganisms, and metabolic inhibition by the undissociated acrid molecules. Often, the inhibitory upshot of a specific organic acid is best measured past determining titratable acidity. This but indicates the amount of acid that is capable of reacting with a known corporeality of base and is a better indicator of acrid content than pH (Jay, 2000).

Sorbic acid is used as a food preservative at a level of   ≤   0.two%, mainly every bit a fungal inhibitor. The acid works best below pH   6.0 and is generally not constructive above pH   vi.5. Sorbate tin can likewise be used as a spray on fermented and other sausages, in social club to inhibit growth of moulds and yeasts; however, sorbate is likewise constructive against a wide range of bacteria. In general, catalase-positive cocci are more sensitive than catalase-negative leaner, and aerobes are more sensitive than anaerobes. The resistance of lactic acid bacteria to sorbate allows this substance to exist used as a fungistat in fermented meat products, without affecting the fermentation (Jay, 2000). In improver, a combination of sorbate and nitrite can exist used to command Clostridium botulinum, but some season problems, described as 'chemical' notes, tin arise.

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PRESERVATIVES | Permitted Preservatives – Natamycin

J. Delves-Broughton , in Encyclopedia of Food Microbiology (2nd Edition), 2014

Natamycin for Fermented Sausages

Fermented sausages are prepared past stuffing casings with ground meat and fat inoculated with an acidifying bacterial starter culture or allowing natural contaminant fermenting organisms to grow. A wide variety of cured or fermented sausages are popular with consumers in many countries. Fermented sausages are popular in mainland Europe. Examples include Bresaola, Morttadella, Salami, Pastirma, Pepperoni, Saucisson Sec, and Summer Sausage. The fermentation process tin can last for variable periods of time ranging from 1 day to 1 calendar month at 15–25  °C depending on the size and type of sausage.

Fermented sausages are prone to spoilage past the growth of yeasts and molds, resulting in unsightly surface mycelium or colonies. During ripening, the pH falls and this reduces the h2o-property capacity of the meat, resulting in an increase in surface wet. This provides platonic conditions for surface mold growth. Later, during wholesale distribution or retail storage, there is further potential for unwanted fungal growth. A broad diverseness of molds tin can be implicated in storage, including Aspergillus and Penicillium spp. The recommended dosages for dipping or spraying sausages are 2500–4000   μg   ml−1 in water. Thorough agitation is required to go along the natamycin in intermission, and spraying of the sausages must exist even and consummate. A further method of treating the sausages is to pretreat the casings before stuffing. This tin can exist best accomplished by soaking the casing in a 500–k   μg   ml−1 natamycin pause. Information technology is more effective, however, to treat the sausages after stuffing.

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Volume 4

D.J. O'Sullivan , ... J.H. Lee , in Encyclopedia of Dairy Sciences (Third Edition), 2022

Introduction

The lactic acid bacteria (LAB) embrace a group of phylogenetically related genera that are obligatory fermentative and produce lactic acid as a major terminate product. Sometimes the genus Bifidobacterium has been included in the LAB, every bit they also are obligatory fermentative and produce lactic acid equally a major end product. While they do share many phenotypic characteristics, it is of import to note that they are phylogenetically singled-out and are taxonomically part of the Actinobacteria (Fig. 1A). Given their many phenotypic similarities to the LAB and their common role every bit probiotic cultures of item interest to the dairy fermentation industry, they will be included in this word of the genomics and genetic engineering of the LAB.

Fig. 1. (A) Phylogenetic tree based on 16S rRNA gene sequences, illustrating the genetic clustering of the LAB and the genetic divergence of bifidobacteria. (B) Phylogenetic tree based on the whole genome sequences calculated by ANI (average nucleotide identity) values, illustrating the genetic clustering of the LAB compared to bifidobacteria, as well as the recent reclassification of the former Lactobacillus genus into the Lactobacillus, Lacticaseibacillus, Lactiplantibacillus, Lapilactobacillus, Ligilactobacillus, Levilactobacillus and Latilactobacillus genera.

Lactococcus and Lactobacillus

The two most studied genera of the LAB are Lactococcus and Lactobacillus, the latter at present being divided into several unlike related genera (Fig. 1B). All of these LAB are vital to the food manufacture, with Lactococcus lactis the undisputed workhorse of the cheese production industry and different species of the Lactobacillus group essential to numerous fermented foods, such as yogurts, some cheeses, fermented milks (kefir, koumiss, etc), fermented vegetables (sauerkraut, pickles, olives, etc), fermented cereals (soy sauce, sourdough, etc) and fermented meats (salami, summertime sausage, etc). Other genera of LAB that are important for the nutrient fermentation industry include Pediococcus, Leuconostoc, Weissella, Carnobacterium and Oenococcus. Streptococcus thermophilus is the just fellow member of the streptococci with an important part in food product.

Probiotics

In add-on to applications in the food fermentation industry, the LAB also have an important role in probiotics, which is the ingestion of live microorganisms for the improvement of intestinal and overall health by modulating the gut microbiome. While the ecosystem of the gastrointestinal (GI) tract is extremely complex, many species of Lactobacillus and related genera are believed to exist of import for maintaining a healthy gut, peculiarly in the small intestine and the vaginal cavity. Some species of Bifidobacterium are believed to exist helpful in the large intestine, in function by modulating the dominance of other less desirable microbial groups and are therefore very popular probiotic cultures. Given the commercial significance of the LAB and bifidobacteria, it is non surprising that they have attracted major inquiry involvement, and figure prominently in the areas of genomics and genetic engineering.

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Confocal microscopy: principles and applications to food microstructures

M.A.Due east. Auty , in Food Microstructures, 2013

4.4.1 Meat, fish and meat products

Although a master application of CSLM has been in mammalian cell biology, there is relatively little published material on the apply of the CSLM to study meat products. Velinov et al. (1990) used Nile blue to examine the distribution of fat in Frankfurters and acridine orange to place bacteria in summer sausage. More recently, Bertram et al. (2006) used CSLM to study pressure-induced changes in the muscle structure of ham. Chattong et al. (2007) used a combination of FITC and Nile Ruby-red to prove protein and fat, respectively, in an ostrich meat-based product. Meat emulsions and gels take as well been studied using CSLM to help understand rheological or texture relationships (Brenner et al., 2009; Klongdee et al., 2012; Trespalcios and Pla, 2007). Microbiological applications of CSLM in meat studies include adhesion of bacteria to pork (Delaquis et al., 1992) and chicken (Kim, et al., 1996). An example of immuno-labelling is given in Plate I in the color section between pages 222 and 223, which shows Eastward. coli cells that take been specifically labelled using an FITC-labelled antibody conjugate within the beef connective tissue (Auty et al., 2005a).

Plate I. (Chapter 4) Eschericia coli OH157 immunolabelled with FITC (dark-green) in connective tissue of beef musculus, collagen is labelled with Fast Dark-green FCF (cerise); calibration bar   =   5   μm.

Meat and meat products such every bit sausages, burgers, etc. are best prepared past cutting frozen sections of the products in a cryostat (Flintstone, 1994). Fairly thick sections, 20 to fifty   μm thick, may be cut to facilitate optical sectioning and reconstruction of 3D images. Sections may be stained using the generic protein and fat dyes such as Fast Green FCF and Nile Scarlet described in a higher place (see also colour Plate II).

Plate Two. (Chapter 4) Raw pork sausage. Cryostat department labelled with Nile Blueish to show fat (light-green), proteins (nighttime red) and starch (vivid red). Note muscle fibres (arrow); scale bar   =   500   μm. Auty and Doran, unpublished data.

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Antimicrobial films and coatings for fresh fruit and vegetables

S. Min , J.M. Krochta , in Improving the Condom of Fresh Fruit and Vegetables, 2005

Plate counting method

Chitosan films, fabricated from dilute acerb acid solutions, inhibited the growth of Rhodotorula rubra and Penicillium notatum when the movie was applied direct to the colony forming organism (Chen et al., 1996). Since chitosan is soluble only in slightly acidic solutions, chitosan films would exist prepared with the picture show forming solution containing an organic acid and the common salt, which can result in improved antimicrobial properties (Suppakul et al., 2003).

Cagri et al. (2002) reported that whey protein isolate films (pH five.two) incorporating 0.five–1.0% p-aminobenzoic acid (PABA) and/or sorbic acid (SA) reduced the numbers of L. monocytogenes, E. coli and S. Typhimurium in bologna and summer sausage slices by iii.4–4.ane, three.1–3.6 and 3.1–4.1 logs, respectively, after 21 days at iv °C.

Dawson et al. (2002) reported that soy protein isolate films incorporating 4% nisin and viii% lauric acid reduced the number of 50. monocytogenes in turkey bologna from 106 to x5 after 21 days. The films with lauric acid alone reduced the cells by ane log in turkey bologna after 21 days at four °C.

The effects of partial replacement of glycerol (a plasticizer) with citric, lactic, malic and tartaric acids on the antimicrobial activity of soy protein films incorporating nisin against human pathogens on agar plates were studied (Eswaranandam et al., 2004). Malic acid (2.half-dozen%)-incorporated soy protein films decreased L. monocytogenes, Due east. coli O157:H7 and S. gaminara log number cfu ml–i from 8.3, 8.ix and 9.0 to 5.5, 6.8 and 3.0, respectively. Citric acrid (ii.6%)-incorporated films reduced L. monocytogenes, East. coli O157:H7 and South. gaminara by 0, 0.v and 0.8 log cfu ml−i, respectively, whereas lactic acid (two.6%)-incorporated films produced reductions of one.2, 1.half-dozen and 5.viii log cfu ml–one, and tartaric acrid (ii.6%)-incorporated films gave reductions of 0, 0.1 and 2.5 log cfu ml–ane, respectively.

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