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ABSTRACT
Read this article from a comprehensive knowledge base, updated and supplemented with articles reviewed by scientific committees.
Read the articleAUTHOR
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Georges SOLIGNAT : Agricultural engineer - Teacher at the École nationale des industries du lait et de la viande (ENILV) in La-Roche-sur-Foron, France
INTRODUCTION
The manufacture of dry sausages now requires ever greater control over the meat ingredients used. It also relies on the rational use of additives / ingredients, of which the "sugars / ferments" couple seems to be the "key" element.
Product |
HPD |
HPD tolerated
(1)
HPD: humidity of defatted product. Tolerated value for products with a diameter of when leaving the production unit. |
Lipids
(2)
Added sugars, carbohydrates and reducing power of incorporated ingredients – compared to the HPD of 77%. The same applies to lipids. |
C/P |
SST [2] |
|---|---|---|---|---|---|
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Delicatessen products — Dry sausage
Definition
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Economic data
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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...
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