6. Sensory perception: influencing factors
For both dry sausage and dry-cured ham, the final flavor of the product is directly dependent on the biochemical evolution of the organic constituents during the drying process – affinage.
In the case of dry sausages, the fact that meat products are minced, that many additives/ingredients are used, that microbial development is encouraged and directed, etc., are all factors that accelerate this evolution. The protein fraction seems to play a more important role than for dry-cured ham, but for this same fraction, the microbial balance between lactobacilli and useful staphylococci now seems major. In short, for dry cured sausages, there is an urgent need to continue refining beyond the drying stage (figure
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Sensory perception: influencing factors
Economic data
-
Dry-cured ham
National production of dried hams currently exceeds 50,000 t (statistics from the Fédération française des industriels charcutiers, traiteurs, transformateurs de viandes FICT (2003): around 52,000 t), including approximately 1,000 to 1,500 t of dried walnuts.
Of this total, bone-in hams account for just over 8,000 t. Italian and Spanish...
Bibliography
File references [F 6 506]
Some recent theses
Standardization
French Standards Association AFNOR
- Contrôle par comptage du nombre d'individus non conformes, dans le cas d'un lot isolé. - NF X 06-028 - juin 1987
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
The Ultimate Scientific and Technical Reference