3. Manufacturing
3.1 Mineral processing before manufacture
3.1.1 Dehydration of lean bodies (sometimes breasts)
This operation can be carried out when the dry sausage is relatively lean. In this case, the acidifying flora is highly favored (the dry matter content of the paste is low). We therefore seek to reduce the amount of water present by subjecting lean sausages (pieces 4D or 5D) to an intensive dehydration phase of the following type:
temperature: 0 ˚C to + 2 ˚C approx;
...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Manufacturing
Microbiology of dry sausage
Article included in this offer
"Food industry"
(
266 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!
