Raw-dried salami: influence of initial composition for acceleration of drying

Abstract

Mathematical Modeling was applied for study of raw-dried salami production process and quality. The influence of entrance factors as meat/lard ratio (X1), dextrose (X2) and dietary fiber (X3) was studied. Dynamics of such indexes of quality as pH, Water Activity, Humidity, Water Binding and Water Retention Capacity (WBC, WRC), Fat Content, Lactic Acid and Total Sugars were studied. Measures for reduction of drying time were proposed.