Fermented & Dried Meat Products : Fermented & Dried Meat Products Animal Science 555.02
Lynn Knipe
Ohio State University
Fermentation of meat products is based upon: : Fermentation of meat products is based upon: microbes using carbohydrates as energy source.
floral inversion inhibiting Gram- organisms.
meat pH reduced from ~6.0 to ~5.0.
Microorganisms Using Carbohydrates as Energy Source : Microorganisms Using Carbohydrates as Energy Source Carbohydrates fermented before attacking protein & fat.
E.g., low fat ground beef containing starch.
pH Reduced from ~5.6 to ~5.0 : pH Reduced from ~5.6 to ~5.0 Controls microbial growth.
Decreases water- holding capacity.
Faster drying at iso- electric point (pI, 5.1- 5.3).
Slide5 :
“Backslop” Method : “Backslop” Method “Wild” inoculation favored growth of lactics
Unique flavors
Lactobacilli (heterofermentive)
decarboxylation (tyr to tyramine)
CO2 & H202
Staph (coagulase positive)
Commercial Cultures : Commercial Cultures 1958 - first starter cultures available to meat industry
Characteristics:
Facultative anaerobes
Tolerant of 2-3% salt
Favor lactic acid production
Rapid fermentation to inhibit Staph.
Commercial Cultures : Commercial Cultures Developed for 4 functions:
acidity
flavor
color
texture
USDA-Approved Organisms for Meat : USDA-Approved Organisms for Meat Pediococcus
Lactobacillus plantarum
Micrococcus
not coagulase negative Staph.
Commercial Procedures : Commercial Procedures Purchase frozen cultures
special delivery, in CO2
Thaw # containers needed
1 container per 500 lbs.
calculated for 106 per g. meat
good for 2-3 hrs, then discard
Reduce nitrite by half
Add culture last to mixer
Meat pH Controlled by: : Meat pH Controlled by: quantity of dextrose added
fermentation temperatures & relative humidity
culture specific
fermentation time, before cooking
minimize time to pH 5.3 (to reduce chances of Staph toxin)
6 to 18 hrs.
Slide12 :
Types of Fermented Meat Products : Types of Fermented Meat Products Semi-dry sausage
summer sausage
ferment to < pH 5.3
fully cooked (160F)
Aw = .90 - .94 (not shelf stable)
Non-refrigerated semi-dry
pH <5.0
m:p ratio <3.1
fully cooked/natural smoke
Fermented Sausage : Fermented Sausage
Slide15 : Semi-Dry Product Held at Room Temperature
Types of Fermented Meat Products (Cont’d) : Types of Fermented Meat Products (Cont’d) Dry Sausage
Pepperoni, Genoa Salami, Dry Salami, etc.
lower temperature & longer process than for semi-dry
ferment to pH 4.6
Aw = .85 - .91 (shelf stable)
proteolysis & lipolysis
resulting in peroxides
Genoa Salami : Genoa Salami
Pepperoni : Pepperoni
Slide19 : Sopressata
Types of Fermented Meat Products (Cont’d) : Types of Fermented Meat Products (Cont’d) Dry Sausage
unique flavors
mild off flavors to strong rancidity
less tangy
pH rises during drying
Cooking optional
use certified pork, 3.3% salt
unique texture w/out cooking
USDA - 5D log reduction
USDA-FSIS Regulations : USDA-FSIS Regulations Dry product to established moisture:protein (m:p) ratios:
Pepperoni - 1.6:1
Genoa Salami – 2.1:1
Dry Salami – 1.9:1
Chemical Acidulants : Chemical Acidulants Glucona delta lactone
0.5% (GDL)
with moisture in product, produces lactic acid
sometimes too rapid, soft product
typical acrid flavor (Hickory Farms of Ohio)
Encapsulated citric acid & sodium acid pyrophosphate
Lethality Determination: Reduction of E. coli 0157:H7 = : Lethality Determination: Reduction of E. coli 0157:H7 = product aw
product pH
fermentation time
Dry/Fermented Product Groups : Dry/Fermented Product Groups Group 1 – Ruth Lucius Kirubel Meseretu Christina Perez
Group 2 – Jim Edbrooke Jeffry Suparno Todd Surber
Group 3 - Chris Robertson Jason Juzwiak Matt Tilton