"acidu" - 1 õppematerjal

Liha töötlemine

These products are small-diameter, wide is presented. Technological features are moderately chopped, and cold smoked or not. also shown in Tables 22.2 and 22.3. American dry sausages tend to be milder and usually have less smoked flavor and salt than in Europe, and P. acidilactici or direct acidu- American lation is used to reach a pH of 5.4 or less. Since fermented sausages’ manufacturing Other popular dry sausages are salami made practices in the United States and in many from pork and small amounts of beef, sea- Latin American countries were introduced by soned with garlic; pepperoni are also made European immigrants, many typical European of pork and beef, and are usually smoked;