Fermented

1
Fermented DriedMeat Products

• Animal Science 555.02
• Lynn Knipe
• Ohio State University

2
Fermentation of meat products is based upon

• microbes using carbohydrates as energy
  source.
• floral inversion inhibiting Gram- organisms.
• meat pH reduced from 6.0 to 5.0.

3
Microorganisms Using Carbohydrates as Energy
Source

• Carbohydrates fermented before attacking
  protein fat.
• E.g., low fat ground beef containing starch.

4
pH Reduced from 5.6 to 5.0

• Controls microbial growth.
• Decreases water- holding capacity.
• Faster drying at iso- electric point (pI,
  5.1- 5.3).

5
(No Transcript)
6
Backslop Method

• Wild inoculation favored growth of lactics
• Unique flavors
• Lactobacilli (heterofermentive)
• decarboxylation (tyr
  to tyramine)
• CO2 H202
• Staph (coagulase positive)

7
Commercial Cultures

• 1958 - first starter cultures available to
  meat industry
• Characteristics
• Facultative anaerobes
• Tolerant of 2-3 salt
• Favor lactic acid production
• Rapid fermentation to inhibit Staph.

8
Commercial Cultures

• Developed for 4 functions
• acidity
• flavor
• color
• texture

9
USDA-Approved Organisms for Meat

• Pediococcus
• Lactobacillus plantarum
• Micrococcus
• not coagulase negative Staph.

10
Commercial Procedures

• Purchase frozen cultures
• special delivery, in CO2
• Thaw containers needed
• 1 container per 500 lbs.
• calculated for 106 per g. meat
• good for 2-3 hrs, then discard
• Reduce nitrite by half
• Add culture last to mixer

11
Meat pH Controlled by

• quantity of dextrose added
• fermentation temperatures relative humidity
• culture specific
• fermentation time, before cooking
• minimize time to pH 5.3 (to reduce chances of
  Staph toxin)
• 6 to 18 hrs.

12
Types of Fermented Meat Products

• Semi-dry sausage
• summer sausage
• ferment to lt pH 5.3
• fully cooked (160ºF)
• Aw .90 - .94 (not shelf stable)
• Non-refrigerated semi-dry
• pH lt5.0
• mp ratio lt3.1
• fully cooked/natural smoke

13
Fermented Sausage
14
Semi-Dry Product Held at Room Temperature
15
Types of Fermented Meat Products (Contd)

• Dry Sausage
• Pepperoni, Genoa Salami, Dry Salami, etc.
• lower temperature longer process than for
  semi-dry
• ferment to pH 4.6
• Aw .85 - .91 (shelf stable)
• proteolysis lipolysis
• resulting in peroxides

16
Genoa Salami
17
Pepperoni
18
Sopressata
19
Types of Fermented Meat Products (Contd)

• Dry Sausage
• unique flavors
• mild off flavors to strong rancidity
• less tangy
• pH rises during drying
• Cooking optional
• use certified pork, 3.3 salt
• unique texture w/out cooking
• 5D log reduction E. coli O157H7

20
USDA-FSIS Regulations

• Dry product to established moistureprotein
  (mp) ratios
• Pepperoni - 1.61
• Genoa Salami 2.11
• Dry Salami 1.91

21
Chemical Acidulants

• Glucona delta lactone
• 0.5 (GDL)
• with moisture in product, produces lactic acid
• sometimes too rapid, soft product
• typical acrid flavor (Hickory Farms of Ohio)
• Encapsulated citric acid sodium acid
  pyrophosphate

22
Lethality DeterminationReduction of E. coli
O157H7

• product aw
• product pH
• fermentation time