Contribution of forcemeat components on the producing of rawdried salami with starter cultures

Abstract

This work deals with the analysis of the influence of forcemeat composition (meat/lard ratio, dextrose, dietary fiber) on the producing of raw-dried salamis. The costs of study on an industrial scale were reduced using experiment in the linear approximation. A high level of meat/lard ratio directly and indirectly accelerates the drying process. Aposteriori was found that the optimal amounts of dextrose in the salami's recipe correspond to the center of the experimental matrix. A higher fiber content helps stabilize the pH value at the end of the fermentation process. Fibers directly accelerate the drying of the product and ultimately improve its quality.