Authors show results of an experimental test carried out in a small processing plant trying to convert the production of Tuscan sausage in an organic production. They analyse the effects induced by the exclusion of nitrates and different granulometry on the physical-chemical profile. Both the sodium nitrate presence (160 ppm), and the different types of grinding (meat grinder diameter 4,5 mm against 6,0 mm.) show to influence all the physical-chemical parameters (pH, aw, moisture, loss of weight, NaCl, Water Phase Salt. The research give us the opportunity to underline that the conversion to the organic production is sometime complex, such as the case of salami, and it needs specific competences in the fields of hygiene end technology.
Conversione al biologico di una produzione artigianale di salame toscano: effetti indotti sul profilo fisico-chimico
D'ASCENZI, CARLO;NUVOLONI, ROBERTA;PEDONESE, FRANCESCA;
2005-01-01
Abstract
Authors show results of an experimental test carried out in a small processing plant trying to convert the production of Tuscan sausage in an organic production. They analyse the effects induced by the exclusion of nitrates and different granulometry on the physical-chemical profile. Both the sodium nitrate presence (160 ppm), and the different types of grinding (meat grinder diameter 4,5 mm against 6,0 mm.) show to influence all the physical-chemical parameters (pH, aw, moisture, loss of weight, NaCl, Water Phase Salt. The research give us the opportunity to underline that the conversion to the organic production is sometime complex, such as the case of salami, and it needs specific competences in the fields of hygiene end technology.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
