5. Dry sausage development during drying
In this paragraph, we'll draw a parallel between dry sausage and dry ham (cf. ).
5.1 Water content, Aw
For dry sausages, total water loss for a product with 20% fat content (fresh state) is around 40%. Thus, the A w (core or surface), takes on the following values:
fresh (embossing): 0.95 to 0.97 ;
parboiled: 0.92 to 0.94 ;
refined: 0.87 to 0.90.
For ham, weight losses on drying are of the order of 30 to 33%; for A w , the following values can be given:
costs:...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Dry sausage development during drying
Sensory perception: influencing factors
Article included in this offer
"Food industry"
(
270 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Economic data
-
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...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
