Article | REF: F6507 V1

Delicatessen products - Dry sausage

Author: Georges SOLIGNAT

Publication date: September 10, 2006

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ABSTRACT

 

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AUTHOR

  • Georges SOLIGNAT: Agricultural engineer - Teacher at the École nationale des industries du lait et de la viande (ENILV) in La-Roche-sur-Foron, France

 INTRODUCTION

The manufacture of dry sausages now requires ever greater control over the meat ingredients used. It also relies on the rational use of additives / ingredients, of which the "sugars / ferments" couple seems to be the "key" element.

Table 1 - 

Chemical criteria

Product

HPD

HPD tolerated

(1)

HPD: humidity of defatted product. Tolerated value for products with a diameter of when leaving the production unit.

Lipids

(2)

Added sugars, carbohydrates and reducing power of incorporated ingredients – compared to the HPD of 77%. The same applies to lipids.

C/P

SST [2]

Pure pork dry sausage

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