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 Aw (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 Aw, the following values can be given:
costs: 0.98 to 0.99 ;
end of salting: approx. 0.85 (surface); 0.98 (core) ;
end of rest: 0.92 to 0.94. It is important to be as homogeneous as possible;
end of ripening:...
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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 production, with 35 and 40 million pieces,...
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