"chikthimmah" - 1 õppematerjal

Liha töötlemine

surface enables control of molding at the first in the town of Lebanon, Pennsylvania. It is stages, making the starter presence predomi- produced entirely from beef and is a moist, nant. In central and northern European coun- heavily smoked, fermented, ready-to-eat tries, smoking is a common technology. sausage with an M : P of 3.5 : 1 that is often Smoke contributes to the antimicrobial and not processed above 48.9°C (Chikthimmah antioxidant effect, besides generating spe- et al. 2001). The starter culture involving L. cific flavor and color components. Smoking plantarum, P. acidilactici, and micrococci technology has experienced an important was specifically developed to obtain a very evolution in the last few years; smoking low pH (4.4–4.7), and it ferments the meat chambers in which a controlled combustion batter at 35–38°C (Smith and Palumbo 1973).