| Disclaimer |
vi |
|
| Introduction |
vii |
|
| Chapter 1 : History of Fermented Meats |
1 |
History of Fermented Sausages
How Fermented Sausages Differ From Others |
1
3 |
| Chapter 2 : New Concepts |
5 |
Aw - Water Activity
pH - Measure of Food Acidity
Temperature Control
Humidity Control |
5
8
10
11 |
| Chapter 3 : It's All About Bacteria |
13 |
Understanding Bacteria
Microorganisms
Restricting Bacteria Growth
Bacteria Growth with Temperature
Food Spoilage Bacteria
Pathogenic Bacteria
Destruction of Bacteria
Toxins
Beneficial Bacteria
Lactic Acid Bacteria
Color and Flavor Forming Bacteria
Yeasts
Molds |
13
14
15
16
17
17
18
20
20
20
22
24
25 |
| Chapter 4 : Fermentation Step by Step |
27 |
Traditional Slow Fermenting Process
Fast Fermenting Process |
31
36 |
| Chapter 5 : Starter Cultures |
39 |
Culture Types
Chr. Hansen Starter Cultures
Guidelines for Choosing Starter Cultures
How to Choose the Correct Culture |
41
42
45
48 |
| Chapter 6 : Types of Fermented Sausages |
51 |
Slow-Fermented (Dry) Sausages
Traditional Sausages (N. Europe and USA)
Semi-Dry Fermented Sausages
Fast-Fermented
Medium Fast-Fermented
Raw, Moist, Spreadable Fermented Sausages
Cooked Fermented Sausages
Non-Fermented Salami |
53
57
61
63
65
66
67
69
|
| Chapter 7 : Ingredients and Additives |
73 |
Nitrates
Salt
Sugars
Spices
Additives |
73
73
75
80
83 |
| Chapter 8 : Making Fermented Sausages |
87 |
Chance Contamination
Back Slopping
Starter Cultures
Basic Sausage Making Steps
Fermented Sausages Made from Other Meats
Sausage Color
Sausage Texture
Sausage Flavor
USA Standards
Constant Temperature Fermentation
Variable Temperature Fermentation
Canadian Fermentation Standards
Safety Options and Examples |
87
87
87
89
91
105
106
106
108
109
110
111
115 |
| Chapter 9 : Safety Hurdles |
119 |
Types of Hurdles
Meat Selection
Curing with Salt
Curing with Nitrite/Nitrate
Lowering pH
Lowering Aw
Bio-Protective Cultures
Smoking
Cooking
Guidelines for Cooking Meat Products
Guidelines for Cooling Meat Products
Spices
Cleanliness |
120
121
122
123
123
124
125
126
127
127
129
129
131 |
| Chapter 10 : Equipment |
133 |
Temperature Control
Line Voltage Thermostat-Single Stage
Line Voltage Thermostat-Two Stage
Humidity Control
Adjustable Humidifiers
Separate Fermentation and Drying Chambers
Thermometers
Air Speed
Hanna Instruments Meat pH Meter
Water Activity Meter
Improvised Equipment
More about Cold Smoking
More about Humidity Control
Weighing Cultures and Spices |
134
134
136
137
140
143
144
144
146
148
149
150
151
152 |