Profilo fisico-chimico del Salame Toscano. Definizione del modello di riferimento per il controllo della sicurezza

An analytic survey was performed on physical-chemical profile of Tuscan salami. Both parameters analysed during production steps, Aw and pH, show differentiated trends at the superficial layer in comparison with the inner one. Aw shows a trend linked to drying kinetic: from casing to inside. Acidification process takes place in two distinct manners. During a early temporary step (0.5 days), the heat penetration rate influences intensity of fermentation (external pH 5.52 versus inner 5.67). During a second, structural and persistent step, beginning from the third-fourth ripening day, the pH trend is linked with superficial aerobic mould growth. From the third ripening day, the pH of superficial layer is progressively differentiating from pH of the depth one (differential from 0.02 to 1.6). Data show that the representation of Tuscan salami physical-chemical profile in order to safety control can be drawn with radial geometry