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:...
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Dry sausage development during drying
Sensory perception: influencing factors
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...
Bibliography
File references [F 6 506]
Some recent theses
Standardization
French Standards Association AFNOR
- Contrôle par comptage du nombre d'individus non conformes, dans le cas d'un lot isolé. - NF X 06-028 - juin 1987
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