22. Semidry and Dry Fermented Sausages

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Graciela Vignolo,
  2. Cecilia Fontana and
  3. Silvina Fadda

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch22

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Vignolo, G., Fontana, C. and Fadda, S. (2010) Semidry and Dry Fermented Sausages, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch22

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. Centro de Referencia para Lactobacilos (CERELA), CONICET., Chacabuco 145, T4000ILC Tucumán, Argentina

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897

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Keywords:

  • semidry and dry fermented sausages;
  • fermentation and drying - oldest way to preserve raw materials;
  • preservative and palatability effects - mixing comminuted fresh meat with salt contaminated with nitrate, spices, or herbs;
  • dry fermented sausages and semidry fermented sausages;
  • fermented sausage manufacture;
  • meat from adult, well-fed animals, owing to higher myoglobin content;
  • air-drying or smoking;
  • sausage quality, characterized by use of valuable parts of carcass;
  • typical Norwegian fermented sausages - using “unusual” meats, mutton, lamb, horse and reindeer;
  • trends in fermented sausage production

Summary

This chapter contains sections titled:

  • Introduction

  • Fermented Sausage Classification

  • Fermented Sausage Manufacture

  • Types of Semidry and Dry Fermented Sausages Worldwide

  • Safety of Semidry and Dry Fermented Sausages

  • Trends in Fermented Sausage Production

  • References