Journal articles: 'Salami'

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Oliveira, João Victor Manzoni de, Stephanie Harue Massaki, Willian Caixeta Gutierres, Franciele Itati Kreutz, João Pedro Grespan Estodutto da Silva, Lilliam May Grespan Estodutto da Silva, and Milena Wolff Ferreira. "Preparation, physicochemical and microbiological evaluations of italian type salami fermented with kefir." Research, Society and Development 10, no. 16 (December 11, 2021): e208101623581. http://dx.doi.org/10.33448/rsd-v10i16.23581.

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Industrialized meat product, known as salami, is composed of some types of meat, such as pork, beef or pork and beef together, added ingredients and bacon. This research aimed to elaborate Italian salami using the fermentation process with standard starter bacteria, such as control, water and milk kefir, and evaluate the physicochemical and microbiological characteristics of the final product. The use of kefir grains aimed to analyze the possibility for their use in the production of salami as starter cultures from their symbiotic association of yeasts, acid-lactic bacteria, acetic bacteria and also their probiotic and antimicrobial action. The microbiological and physicochemical composition indicates that kefir is a product with probiotic characteristics, because it has in its composition living microorganisms capable of improving the intestinal microbial balance producing beneficial effects on the health of the individual who consumes it. At the end of the analyses, it was observed that the salami based on standard starter bacteria culture presented greater diversity of fungi, and the fungus Exophiala spp was present in the 3 types of salamis. The samples showed absence of pathogenic bacteria such as Salmonella ssp, Shigella ssp and E.coli. There was little variation in the physical-chemical characteristics of the salamis evaluated. It was concluded that kefir can replace industrial fermentation culture without affecting the microbiological and physicochemical pattern of salami.

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Di Monaco, Rossella, and Silvana Cavella. "Differences in liking of traditional salami." British Food Journal 117, no. 8 (August 3, 2015): 2039–56. http://dx.doi.org/10.1108/bfj-05-2014-0168.

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Purpose – The purpose of this paper is to assess what effect the consumer familiarity has on liking of Italian traditional salamis. The authors ascertained the category of consumers that has more influence on the quality judgment of the salami and investigated on the differences in the sensory attributes perception between consumers with different familiarity. Design/methodology/approach – Eight samples of both Napoli and Mugnano del Cardinale salami were investigated. The study consisted of three parts: first, technical questionnaire submitted to the producers; second, descriptive analysis performed by 12 trained judges, and third, hedonic tests with different consumer categories: low familiar and high familiar consumers, trained assessors, and salami producers. Findings – Manufacturing processes were quite heterogeneous, those differences affected the sensory profiles of both salamis. Hedonic results indicate that consumer familiarity had a significant effect on overall liking of Napoli salami. In particular, both low familiar consumers and producers give the same judgment to all the products. High familiar consumers and especially trained assessors were more selective than the other ones. Differences in the sensory attributes perception between the consumer’ categories were found. Practical implications – Europe has a great number of traditional foods as a result its long history, diversity of cultures, and different climates. These foods represent a very important part of the local economy. Thus, the research effort is contributing to better understanding of the manufacturing process of two Italian traditional salamis and to better addressing consumer needs in relation to traditional foods. Originality/value – The experimental procedure used in this study for consumer tests is very original and proved to be useful to obtain interesting results. The proposed research is contributing to enhance the competitiveness of those traditional foods.

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Benli, Hakan. "Some Chemical Characteristics of Sucuk and Salami Samples Available at Retail in Adana." Turkish Journal of Agriculture - Food Science and Technology 5, no. 11 (October 30, 2017): 1307. http://dx.doi.org/10.24925/turjaf.v5i11.1307-1311.1357.

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The aim of this study was to investigate some chemical characteristics and residual nitrite and nitrate levels of sucuk and salami samples collected from retail outlets of major supermarkets in Adana province. A total of 36 sucuk samples (12 brands; 7 national and 5 local producers) and 30 salami samples (10 brands; Macar salamis) were purchased from local markets. Sucuk and salami samples were analyzed for pH value, moisture content, water activity and nitrite and nitrate contents. The average pH values of sucuk samples ranged between 4.69 and 6.56 indicating a higher variation while the average pH values of salami samples ranged between 6.05 and 6.43. Likewise, the average moisture contents of sucuk samples were between 33.56% and 46.78% whereas the average moisture contents of salami samples ranged between 62.09% and 67.91% indicating a relatively lower variation. Water activity values of the sucuk samples were between 0.932 and 0.861 while the average aw values of the salami samples ranged between 0.916 and 0.940. Among the sucuk samples analyzed in the present study mean nitrite and nitrate contents ranged from 58.65 mg/kg to 216.63 mg/kg and 34.86 mg/kg to 161.08 mg/kg, respectively. While relatively lower nitrite (14.30 mg/kg - 35.96 mg/kg) and no nitrate contents were observed in salami samples, the data indicated that a higher variation of both nitrite and nitrate contents were still present in sucuk samples in the local markets requiring more studies and inspections to lower the variation related to dietary exposure to nitrite and nitrite from these types of products.

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Trevisani, Marcello, Matilde Cecchini, Daniela Siconolfi, Rocco Mancusi, and Roberto Rosmini. "Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami." Journal of Food Quality 2017 (2017): 1–5. http://dx.doi.org/10.1155/2017/8089135.

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Beeswax coating of foods put a barrier to oxygen, light, and vapour that can help to prevent oxidation of fat and pigments and water loss. The amounts of 2-thiobarbituric acid reactive substances (TBARS) and water activity (Aw) were assessed in Italian salami coated with beeswax at 55 days of ripening and compared with controls at 5, 6, and 7 months of shelf life. The results were correlated with sensory quality. TBARS levels were below 0.8 mg kg−1 in the beeswax-coated salami until 6 months of aging (median 0.697, max 0.795) and significantly higher in the uncoated salami (median 1.176, max 1.227). A slight correlation between the amount of TBARS and Aw was observed in beeswax-coated salamis, whereas this effect was masked in controls by the large Aw variability observed at 7 months. Beeswax coating prevents case hardening and facilitated the peeling.

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Nyyssönen, Heino. "Salami reconstructed." Cahiers du monde russe 47, no. 47/1-2 (June 1, 2006): 153–72. http://dx.doi.org/10.4000/monderusse.9595.

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Gray, R., and C. Baker. "Salami slicing." Journal of Psychiatric and Mental Health Nursing 23, no. 9-10 (September 12, 2016): 541–42. http://dx.doi.org/10.1111/jpm.12290.

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Mallon, William J., John E. Kuhn, John W. Sperling, and T. Bradley Edwards. "Salami Publishing." Journal of Shoulder and Elbow Surgery 25, no. 10 (October 2016): 1559–60. http://dx.doi.org/10.1016/j.jse.2016.07.003.

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Nyyssönen, Heino. "Salami reconstructed." Cahiers du monde russe 47, no. 47/1-2 (June 1, 2006): 153–72. http://dx.doi.org/10.4000/monderusse.3793.

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9

Bennie, M. J., and C. W. Lim. "Salami publication." BMJ 304, no. 6837 (May 16, 1992): 1314. http://dx.doi.org/10.1136/bmj.304.6837.1314-b.

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Vanoli, Maristella, Maurizio Grassi, Fabio Lovati, Stefania Barzaghi, Tiziana MP Cattaneo, and Anna Rizzolo. "Influence of innovative coatings on salami ripening assessed by near infrared spectroscopy and aquaphotomics." Journal of Near Infrared Spectroscopy 27, no. 1 (November 24, 2018): 54–64. http://dx.doi.org/10.1177/0967033518811796.

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Coatings play an important role in preserving the quality of meat products by reducing weight loss, improving appearance and integrity. The aim of this work was to study the effect of an innovative coating on the ripening of “Salame Piacentino”. Sixty samples were collected after 40 days of aging: 30 samples were treated with a water-soluble complex based on a cellulose polymer and 30 samples were used as control. All samples were measured after 8, 21, 36, 63 and 78 days of ripening at 11℃ by NIR spectroscopy and were analyzed for weight loss, mechanical properties, colour of outer casing and of the meat, volatile profile (by electronic nose) and sensory characteristics (firmness, meat colour uniformity, fat color, odor). Treated salami showed lower weight loss, firmness and stiffness, were perceived less firm than control samples and had lower CIELab colour values of casing L* and a* and higher values of meat L*. During ripening, weight loss, mechanical and sensory firmness increased while outer casing a*, meat L* and meat color uniformity decreased. As for sensory analysis, panelists were able to distinguish coated salami from control ones only at 78 days of ripening, when also volatile patterns were significantly different. Partial least squares – discriminant analysis of NIR spectra was able to discriminate coated and control salami and identify high variable importance in the projection (VIP) scores in the region 1398–1518 nm, which is within the wavelength range of the water first overtone, suggesting the suitability of the aquaphotomics approach. Comparing aquagrams, coated salami showed higher absorbance values at 1382, 1398 and 1410 nm and lower values in the 1438–1492 nm range than control ones, indicating a higher presence of free water molecules, while hydrogen-bonded water was predominant in control salami. Weight loss, firmness and stiffness were successfully predicted by PLS regression analysis showing R2CV of 0.95, 0.90, 0.83 and RMECV of 1.31, 5.28 and 3.88, respectively.

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Yanmaz, Berna, SevdaUrcar Gelen, and Semin Gedikli. "DETERMINATION OF SOME MICROBIOLOGICAL, CHEMICAL AND HISTOLOGICAL PROPERTIES OF SALAMI AND SAUSAGES SOLD IN MARKETS." International Journal of Advanced Research 9, no. 08 (August 31, 2021): 96–99. http://dx.doi.org/10.21474/ijar01/13235.

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Salami and Sausage are ready to eat meat products that can pose a risk for human health. This study was aimed to determine the some microbiological, chemical and histological properties of 31 salami and 23 sausages from different companies offered for sale in markets, Turkey. The total aerobic mesophilic bacteria (TAMB), yeast and mould enumeration, lactic acid bacteria and psychrophilic bacteria count were evaluated. The water activity, pH, moisture content, and ash content were analysed. The mean TAMB value of salami and sausage samples were 2.30 log CFU/g and 2.80 log CFU/g, respectively (P>0.05). The water activity was found as 0.97 for both samples. The pH value of salami and sausage samples were 5.94 and 5.87, respectively (P>0.05). Moisture content was higher in salami samples (63.80%) than sausage samples (62.00%) (P>0.05). The average ash content in salami samples was 2.15%, while it was 2.80% in sausage samples (P>0.05). In conclusion, the microbiological and chemical analysis of sausage and salami products were within the range of Turkish standards. However, histological analysis revealed that some packed sausage and salami products sold in market are manufactured from lower-value trimmed food.

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Cullere, Marco, Enrico Novelli, and Antonella Dalle Zotte. "Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits." Foods 9, no. 4 (April 10, 2020): 476. http://dx.doi.org/10.3390/foods9040476.

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The experiment studied the effect of two different fat inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: L. curvatus/S. xylosus; LAB 8: L. sakei/S. xylosus) on the weight loss and nutritional composition of Italian-type ostrich salami. With this purpose, 8 batches of 9 salami each (n = 72) were prepared. Salami were ripened for 20 weeks: weight loss was monitored throughout the experiment, while salami nutritional composition was evaluated at 10 and 20 weeks of ripening. The lowest fat and highest salt inclusion levels provided the highest cumulative weight loss throughout the trial. At 10 weeks of ripening, salami with 40% fat were the richest in moisture and fat, whereas the leanest ones had the highest protein, ash and cholesterol contents. LAB 6 provided salami with the highest moisture and protein, while LAB 8 increased fat and cholesterol contents. At 20 weeks of ripening the proximate composition of ostrich salami was solely affected by fat inclusion level, with similar findings to those observed at 10 weeks. Overall, fat inclusion level had a great impact on the weight loss and nutritional composition of Italian-style ostrich salami. Reducing the NaCl inclusion from 2.6% to 2.4%, the weight loss of ostrich salami was retarded by approximately 1 week, without affecting the nutritional composition of the final product. Results of the study suggested that it is feasible to produce salami with lower fat and salt contents, while ensuring satisfactory product quality.

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Valli, Enrico, Federica Tesini, Matilde Tura, Francesca Soglia, Massimiliano Petracci, Alessandra Bendini, and Tullia Gallina Toschi. "Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds." Foods 11, no. 14 (July 12, 2022): 2060. http://dx.doi.org/10.3390/foods11142060.

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Typical salami produced from Mora Romagnola (MR), an autochthonous pig breed extensively farmed within a geographically confined Italian area, are food products of commercial interest. This investigation aimed to highlight elements for the recognition and authentication of such typical salami. Five MR salami were analyzed using a sensory and instrumental approach, and the results were compared with those from eight salami made from a conventional pig breed. The sensory profiles were defined through attributes such as seasoning, pepper, garlic, fermented etc.; no differences in the products ascribable to the pig breed were highlighted. By analyzing volatile compounds, 33 molecules were detected; significant differences were found among samples, probably related to processing methods. Color differences between MR and conventional salami were identified by an electronic eye. According to instrumental texture analysis, large variability among the MR samples was detected, probably related to different types of salami (recipe, casing, size, ripening). Correlations were found among the sensory results, volatile compounds, and textural properties of the samples. Most differences do not appear to be specifically related to MR breed; only red color intensity evaluated by an electronic eye showed a correlation with breed, i.e., MR salami. This study highlights the large variability among the salami analyzed.

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Di Vita, Giuseppe, Simone Blanc, Teresina Mancuso, Stefano Massaglia, Giovanni La Via, and Mario D’Amico. "Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers." International Journal of Environmental Research and Public Health 16, no. 14 (July 22, 2019): 2605. http://dx.doi.org/10.3390/ijerph16142605.

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The consumption pattern of salami has been subjected to relatively widespread attention by academician, but few studies concerning the health implications of salami consumption have been published. Since additives and product origins represent important attributes for salami, the objective of this paper is twofold: (i) to explore the role of two additives, salt and nitrates, in addition to the Italian origin, in relation to consumer attitudes and preferences towards salami, (ii) to segment consumer behaviour by assessing their willingness-to-buy salami, in order to verify whether different purchasing patterns can be identified within the different social groups. The analysis was conducted on two different levels. The first was developed through a conjoint analysis, while the second implemented a frequency analysis based on a bivariate analysis. Results show the price as one of the most important variables in identifying the quality level of salami, in addition, certain socio-economic segments of consumers show a significant propensity to pay an additional price for salami with a low salt content and is nitrate-free.

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RĂDUCU, Camelia, Vioara MIREŞAN, Aurelia COROIAN, Dana PUSTA, Simona PAŞCALĂU, Cristian COROIAN, Zamfir MARCHIȘ, Luisa ANDRONIE, and Daniel COCAN. "Quality of Meat and Some Meat Products Manufactured at SC Ferma Zootehnica SRL Baia Mare." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 75, no. 1 (May 19, 2018): 43. http://dx.doi.org/10.15835/buasvmcn-asb:002217.

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During a period of 6 months beginnings with October 2016 until March 2017, were analysed meat products such as: Haiducesc smoked chest, Premium jambon, as well as semi-smoked assortments: Pork salami, Pintea salami and Pancetta salami obtained at SC. “Ferma Zootehnică” SRL Baia Mare. The results are reported at 100 g of product and were as follow: Haiducesc smoked chest: 31.87% water, 3.2 g salt, 2.51 mg nitrites; Premium jambon: 32.16% water, 3.38 g salt, 2.78 mg nitrites; Pork salami: 53.2% water, 2.13 g salt, 2.32 mg nitrites; Pintea salami: 51.8% water, 2.21 g salt, 2.95 mg nitrites; Pancetta salami: 46.08% water, 2.21 g salt, 2.04 mg nitrites. The obtained values fit in the allowed limits of the European norms STAS 6352/1-88 and 6353-85, therefore the products obtained are very good quality.

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D'Auria, Denis. "Who needs salami?" Occupational Medicine 44, no. 2 (1994): 59–60. http://dx.doi.org/10.1093/occmed/44.2.59.

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Attanasio, Antonio. "Salami in publication." Lancet 337, no. 8737 (February 1991): 378. http://dx.doi.org/10.1016/0140-6736(91)91027-r.

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Diaferia, C., S. Porcu, G. Madonia, and V. Pruiti. "Tecniche di trasformazione delle carni suine di razza autoctona: dalla materia prima al prodotto tradizionale finale." Archivos de Zootecnia 67, Supplement (January 15, 2018): 147–50. http://dx.doi.org/10.21071/az.v67isupplement.3592.

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Nell’Europa Mediterranea, Italia in particolare, vi è una consolidata tradizione di prodotti stagionati preparati con carne suina. I prodotti ottenuti da carni di suini autoctoni e descritti come tipici sono spesso legati ad antiche tradizioni locali e la tecnica di elaborazione / preparazione utilizzata può influenzare le proprietà finali. Durante l'indagine sono state analizzati campioni di salami e salsicce ottenuti da suini di razza Nero Siciliano e da suini di razza Sarda. La preparazione di salami e salsicce è stata condotta presso alcuni laboratori artigianali situati nella zona tradizionale della Sicilia (Nebrodi) e della Sardegna, secondo le tecniche in uso nelle tradizioni rurali. Le miscele sono state preparate manualmente e la temperatura e l'umidità sono state influenzate dalla variabilità stagionale e dalla località di stagionatura. La conservazione delle peculiarità del salame e delle salsicce ha richiesto l'identificazione e la quantificazione di quelle proprietà che descrivono al meglio le caratteristiche di questi prodotti: tipologia delle formulazioni, tecnica di preparazione/maturazione, caratteristiche chimiche e microbiologiche dei prodotti stagionati.

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SHARMA, MANAN, GLENNER M. RICHARDS, and LARRY R. BEUCHAT. "Survival and Growth of Escherichia coli O157:H7 in Roast Beef and Salami after Exposure to an Alkaline Cleaner." Journal of Food Protection 67, no. 10 (October 1, 2004): 2107–16. http://dx.doi.org/10.4315/0362-028x-67.10.2107.

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Survival and growth of wild-type (EDL 933) and rpoS-deficient (FRIK 816-3) strains of Escherichia coli O157:H7 after exposure to an alkaline cleaner for 2 min and inoculating into roast beef (pH 6.3) and hard salami (pH 4.9) at low (0.003 to 0.52 CFU/g) and high (0.69 to 31.5 CFU/g) populations were determined. Roast beef was stored at 4 and 12°C; salami was stored at 4, 12, and 20°C. At 4°C, untreated cells of both strains showed greater reductions in populations in salami than in roast beef during a 21-day storage period. Populations of treated and untreated cells recovered from roast beef and salami stored at 4°C on tryptic soy agar were significantly (P ≤ 0.05) higher than on sorbitol MacConkey agar, indicating that a portion of the cells was injured. Treated and untreated cells grew in roast beef at 12°C. Growth of treated cells of the FRIK 816-3 strain in roast beef at 12°C was significantly slower than that of the EDL 933 strain. Populations of both strains decreased at different rates in salami stored at different temperatures (20°C > 12°C > 4°C). E. coli O157:H7 strain EDL 933 grew more rapidly at 20°C in a slurry (pH 5.97) prepared from stored salami (17 days at 20°C) on which Penicillium chrysogenum had grown than in a slurry (5.23) prepared from salami showing no mold growth. Within 2 to 3 days, populations were ca. 3 log CFU/ml higher in slurry made from infected salami than in control salami. Results indicate that treatment of E. coli O157: H7 with an alkaline cleaner for 2 min does not impair resuscitation and growth of surviving cells in roast beef at 12°C. Cross protection of cells exposed to an alkaline cleaner against subsequent stress conditions imposed by roast beef and salami stored at 4°C was not evident in either of the test strains.

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Maia, Helena Fraga. "“SALAMI SCIENCE” OU “SALAMI SLICING”: UMA REFLEXÃO SOBRE A PRODUÇÃO CIENTÍFICA." Revista Pesquisa em Fisioterapia 7, no. 1 (February 21, 2017): 3. http://dx.doi.org/10.17267/2238-2704rpf.v7i1.1235.

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BARMPALIA-DAVIS, IOANNA M., IFIGENIA GEORNARAS, PATRICIA A. KENDALL, and JOHN N. SOFOS. "Survival of Listeria monocytogenes in a Simulated Dynamic Gastrointestinal Model during Storage of Inoculated Bologna and Salami Slices in Vacuum Packages." Journal of Food Protection 71, no. 10 (October 1, 2008): 2014–23. http://dx.doi.org/10.4315/0362-028x-71.10.2014.

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Listeria monocytogenes counts were determined during storage (82 days, 4°C) in vacuum packages of inoculated bologna and salami slices and after exposure to a simulated dynamic model of the stomach and small intestine. Variables controlled in the model included gastric emptying and gastrointestinal fluid secretion rates, gradual gastric acidification, and intestinal pH maintenance. L. monocytogenes populations increased on bologna and decreased on salami, reaching 8.7 and 1.4 log CFU/g, respectively, on day 82. Inactivation rates (IR) during gastric exposure of bologna and salami ranged from 0.079 (day 14) to 0.158 (day 57) log CFU/g/min and from 0.013 (day 42) to 0.051 (day 1) log CFU/g/min, respectively. On corresponding days, gastric IR for cells on salami were lower than on bologna, suggesting potential protective effects of the former product. However, it is also possible that the low initial L. monocytogenes levels reached with storage of salami (≤2.5 log CFU/g after day 27) may have resulted in slower reductions than in the high levels on bologna. Gradual decline of gastric pH allowed survival in the gastric compartment during the initial stages, which resulted in a large fraction of the cells being delivered into the intestinal compartment. Intestinal IR ranged from 0.003 to 0.048 (bologna) and from 0.002 to 0.056 (salami) log CFU/g/min throughout storage. Although findings indicated potential effects of salami against gastric killing of L. monocytogenes, any effects of the food matrix per se on the gastrointestinal survival of the pathogen were overwhelmed by the high and low contamination levels reached on bologna and salami, respectively, during storage.

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Pastorelli, G., R. Rossi, S. Ratti, and C. Corino. "Plant extracts in heavy pig feeding: effects on quality of meat and Cremona salami." Animal Production Science 56, no. 7 (2016): 1199. http://dx.doi.org/10.1071/an14532.

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The influence of dietary plant extracts (PE) from Lippia spp. titrated in verbascoside (0 and 5 mg/kg feed) during the last period of heavy fattening pig on fresh meat and on Cremona (Protected Geographical Indication) salami quality were evaluated. Meat quality was measured as thiobarbituric acid reactive substances (TBARS), chemical composition, drip and cooking loss and quality of Cremona salami was assessed as chemical composition, TBARS, cholesterol content, fatty acid composition and sensory analysis. No differences were found for proximate composition either in raw meat or in salami. A lower oxidative (P < 0.05) susceptibility was found in the Biceps femoris muscle of the PE group. Sensory analysis of salami showed that dietary integration did not affect the characteristics of the Protected Geographical Indication product excepting for the colour that resulted more intensely in the PE group. PE significantly lowered the saturated fatty acid content and increased the monounsaturated fatty acids of salami. These results need to be confirmed in further studies.

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Muchaamba, Francis, Helena Stoffers, Ralf Blase, Ueli von Ah, and Taurai Tasara. "Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami." Foods 10, no. 1 (January 7, 2021): 114. http://dx.doi.org/10.3390/foods10010114.

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Reformulating recipes of ready-to-eat meat products such as salami to reduce salt content can mitigate the negative health impacts of a high salt diet. We evaluated the potential of potassium lactate (KL) as a sodium chloride (NaCl) replacer during salami production. NaCl and KL stress tolerance comparisons showed that four food-derived Listeria innocua isolates were suitable as biologically safe Listeria monocytogenes surrogates. Effects of the high salt (4% NaCl) concentration applied in standard salami recipes and a low salt (2.8% NaCl) plus KL (1.6%) combination on product characteristics and growth of contaminating Listeria and starter culture were compared. Simulated salami-ripening conditions applied in meat simulation broth and beef showed that the low salt plus KL combination retained similar to superior anti-Listeria activity compared to the high salt concentration treatment. Salami challenge tests showed that the low NaCl plus KL combination had comparable anti-Listeria activity as the high NaCl concentration during ripening and storage. No significant differences were detected in starter culture growth profiles and product characteristics between the high NaCl and low NaCl plus KL combination treated salami. In conclusion, KL replacement enabled a 30% NaCl reduction without compromising the product quality and antimicrobial benefits of high NaCl concentration inclusion.

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Muchaamba, Francis, Helena Stoffers, Ralf Blase, Ueli von Ah, and Taurai Tasara. "Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami." Foods 10, no. 1 (January 7, 2021): 114. http://dx.doi.org/10.3390/foods10010114.

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Reformulating recipes of ready-to-eat meat products such as salami to reduce salt content can mitigate the negative health impacts of a high salt diet. We evaluated the potential of potassium lactate (KL) as a sodium chloride (NaCl) replacer during salami production. NaCl and KL stress tolerance comparisons showed that four food-derived Listeria innocua isolates were suitable as biologically safe Listeria monocytogenes surrogates. Effects of the high salt (4% NaCl) concentration applied in standard salami recipes and a low salt (2.8% NaCl) plus KL (1.6%) combination on product characteristics and growth of contaminating Listeria and starter culture were compared. Simulated salami-ripening conditions applied in meat simulation broth and beef showed that the low salt plus KL combination retained similar to superior anti-Listeria activity compared to the high salt concentration treatment. Salami challenge tests showed that the low NaCl plus KL combination had comparable anti-Listeria activity as the high NaCl concentration during ripening and storage. No significant differences were detected in starter culture growth profiles and product characteristics between the high NaCl and low NaCl plus KL combination treated salami. In conclusion, KL replacement enabled a 30% NaCl reduction without compromising the product quality and antimicrobial benefits of high NaCl concentration inclusion.

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Bertol, Teresinha Marisa, Angela Maria Fiorentini, Maria José Honorato dos Santos, Maristela Cortez Sawitzki, Vicky Lilge Kawski, Ingrid Beatriz Lermen Agnes, Camila Dalla Costa, Arlei Coldebella, and Letícia dos Santos Lopes. "Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times." Food Science and Technology 32, no. 4 (October 16, 2012): 783–92. http://dx.doi.org/10.1590/s0101-20612012005000110.

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This study aimed to evaluate the use of rosemary (Rosmarinus officinalis) extract (RE), celery (Apium graveolis), and low levels of NO3 and NO2 as natural agents to enhance the quality of colonial salami. Salami was produced according to three treatments: (A) Control: 0.1% curing salt; (B) Rosemary: 0.05% curing salt + 0.5% RE (rosemary extract); and (C) Rosemary+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery) + 0.5% of RE (rosemary extract). There was no effect (P > 0.05) of the treatments on water activity, Na content, and residual NO3 and NO2. Fatty acids C18:2 and C20:4 were reduced (P < 0.05) during the ripening period in the Control treatment indicating possible oxidation. The use of celery resulted in lower pH values (P < 0.05) in the salami. Reduced addition of NO3 and NO2 resulted in salami lighter in color (higher L* values, P < 0.05) at the 12th day of ripening. In conclusion, celery-based products proved to be an effective source of NO2 and NO3 for color development, but the low pH of the product indicates the need for better evaluation of its use in fermented salami. The RE (rosemary extract) reduced fat oxidation in salami, but this needs further evaluation.

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Rasmussen, Helge H., Peter S. Hansen, and Gregory I. C. Nelson. "RARE SALAMI trial revisited." Medical Journal of Australia 177, no. 8 (October 2002): 454–62. http://dx.doi.org/10.5694/j.1326-5377.2002.tb04900.x.

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Jamrozik, Konrad. "Of sausages and salami." Australian and New Zealand Journal of Public Health 28, no. 1 (February 2004): 5–6. http://dx.doi.org/10.1111/j.1467-842x.2004.tb00623.x.

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Özden, Sabri, Sadettin Er, and Mesut Tez. "Are these salami publications?" Surgery 166, no. 5 (November 2019): 956–57. http://dx.doi.org/10.1016/j.surg.2019.05.067.

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Canavese, Caterina, Ester DeCostanzi, Daniela Bergamo, Enrico Sabbioni, and Piero Stratta. "Rubidium, Salami and Depression." Blood Purification 26, no. 4 (2008): 311–14. http://dx.doi.org/10.1159/000129657.

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Roila, Rossana, Raffaella Branciari, Sara Primavilla, Dino Miraglia, Francesca Vercillo, and David Ranucci. "Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa)." Potravinarstvo Slovak Journal of Food Sciences 15 (May 28, 2021): 475–83. http://dx.doi.org/10.5219/1551.

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The wild boar (Sus scrofa) population in central Italy has strongly increased in the last decades. The meat of the game is characterized by high-quality value and the manufacture of food products from game meat could represent a remarkable added value for the local market promoting local gastronomic specialties and traditions. Adult animals were hunted with the waiting method and the carcasses were processed into the game processing center. Five batches of salami were produced with different amounts of wild boar meat and pork meat. The microbiological, physicochemical, rheological, and sensory evaluations were performed. The microbiological analyses indicated that the salami is safe to consume as Listeria monocytogenes and Salmonella spp. were undetectable in the end products. The Enterobacteriaceae count was below 3 log CFU.g-1 attesting to the adequacy of hygienic characteristics of the process. The chemical composition analyses showed lower lipid content in comparison to pork salami, while the rheological characteristics were equivalent among products. The sensory evaluation highlighted that the consumers’ appreciation of wild boar salami is comparable to that of traditional pork salami.

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Andreoli, Giuseppina, Cristina Merla, Claudia Dalla Valle, Francesco Corpus, Marina Morganti, Mario D'incau, Silvia Colmegna, et al. "Foodborne Salmonellosis in Italy: Characterization of Salmonella enterica Serovar Typhimurium and Monophasic Variant 4,[5],12:i− Isolated from Salami and Human Patients." Journal of Food Protection 80, no. 4 (March 14, 2017): 632–39. http://dx.doi.org/10.4315/0362-028x.jfp-16-331.

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ABSTRACT Salmonella enterica serovar Typhimurium (STm) and its monophasic variant 4,[5],12:i:− (VMSTm) have been responsible for an increased number of foodborne infections in humans in Europe in recent years. The aim of this study was to investigate the origin of three foodborne salmonellosis outbreaks that occurred in Pavia Province (Lombardy region, northern Italy) in 2010. Phenotypic and genetic characteristics of the STm and VMSTm isolates from patients and from food that were recovered in the framework of the three outbreaks were evaluated through serotyping, phage typing, antimicrobial susceptibility testing, pulsed-field gel electrophoresis (PFGE), and multiple-locus variable-number tandem repeat analysis (MLVA). Salami from three artisan producers, which had all purchased meat from the same slaughterhouse, was the food source of infection in outbreak I. STm isolates were recovered from salami and patients with symptoms of gastroenteritis. These isolates had the same PFGE type and the same rare MLVA profile (3-18-9-NA-211). The same molecular profiles were found in an STm isolate from a salami, which likely was the source of another family outbreak (II). A VMSTm strain with common phenotypic and molecular profiles was isolated from three hospitalized patients and identified as the cause of another putative outbreak (III). During the following 3 years (2011 through 2013), 360 salami produced in Pavia Province were monitored for the presence of S. enterica. In 2011, no STm and VMSTm isolates were recovered from 159 salami tested. During 2012 and 2013, 13.9% of 201 tested salami harbored S. enterica, and half of the isolates were VMSTm, mainly in salami from those artisan producers involved in the previous outbreaks. These isolates were genetically variable, especially in terms of MLVA profiles. The data collected suggest that from 2012, VMSTm has replaced STm in the environments of the salami producers monitored in this study, and these data confirm the dominance of this emergent serovar along the pork supply chain.

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Triasih, Dyah, Y. O. Linata, M. Hilmi, A. U. Prastujati, and S. Ton. "Konsentrasi penggunaan tepung umbi uwi (dioscorea spp.) Sebagai prebiotik terhadap kualitas kimia dan kualitas mikrobiologi salami daging ayam pedaging." JAMI: Jurnal Ahli Muda Indonesia 1, no. 2 (December 31, 2020): 72–82. http://dx.doi.org/10.46510/jami.v1i2.32.

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Abstrak Objectif. Salami adalah salah satu produk asal daging yang dibuat dengan penambahan kultur bakteri yang kemudian difermentasi selama ±48 jam. Penelitian ini bertujuan untuk mengetahui kosentrasi penggunaan tepung umbi uwi (Dioscorea spp.) sebagai prebiotik terhadap kualitas kimia dan kualitas mikrobiologi yang meliputi uji kadar pati, uji pH, uji TAT, dan uji BAL salami daging ayam broiler. Materi dan Metode. Bahan yang digunakan dalam penelitian ini adalah ayam broiler yang ditambahkan tepung uwi dengan kosentrasi yang berbeda. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan pola searah yang terdiri dari 4 perlakuan yaitu dengan konsentasi 0%, 5%, 15%, dan 25%, masing-masing perlakuan terdiri dari 3 ulangan sehingga diperoleh 12 kali ulangan atau 12 unit percobaan. Hasil. Hasil penelitian menunjukkan konsentrasi 5% (P1) sampai 25% (P3) mampu meningkatkan viabilitas bakteri asam laktat sebesar 6,58% sampai 6,94% log CFU/g serta dapat meningkatkan nilai TAT. Penambahan tepung umbi uwi dengan konsentrasi 5% (P1) sampai 25% (P3) juga dapat menurunkan kadar pati dan pH dari salami. Kesimpulan. Kesimpulannya penambahan tepung uwi dengan kosentrasi yang berbeda mampu mempengaruhi kualitas salami daging ayam broiler. Conclusion. The conclusion is the addition of uwi flour with different concentrations can affect the quality of broiler chicken salami. Abstrack Objectif. Salami is one of the meat products made with the addition of bacterial culture, fermenting for ± 48 hours. This study aims to determine the concentration of the use of Uwi tuber flour (Dioscorea spp.) As a prebiotic on chemical quality and microbiological quality, which includes starch test, pH test, TAT test, and BAL test for broiler chicken salami. Material and Methods. The material used in this research is broiler chicken, which added with uwi flour with different concentrations. This study uses a completely randomized design (CRD) with a unidirectional pattern consisting of 4 treatments, with a concentration of 0%, 5%, 15%, and 25%. Each treatment consists of 3 replications so that 12 replicas or 12 units of trials obtained. Results. The results showed a concentration of 5% (P1) to 25% (P3) could increase the viability of lactic acid bacteria by 6.58% to 6.94% log CFU / g and could increase the TAT value. The addition of Uwi bulbs with a 5% (P1) to 25% (P3) can also reduce starch levels and pH from salami. Conclusion. The conclusion is the addition of uwi flour with different concentrations can affect the quality of broiler chicken salami.

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Pouikli, Kleoniki, and Ifigeneia Tsakalogianni. "Criteria for Identifying Splitting of Projects (Salami-Slicing) Tactic in Light of the C-11/20 Regione Puglia Case and eia Practice in Greece." Journal for European Environmental & Planning Law 19, no. 3 (August 26, 2022): 222–47. http://dx.doi.org/10.1163/18760104-19030005.

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Abstract The aim of this paper is to assess the method of ‘salami-slicing’ or ‘project splitting’, which refers to the act of splitting of larger projects into smaller units before or during the environmental impact assessment procedure, as provided for in the eia Directive. To this end, emphasis is placed on the definition and key features of this concept as delineated by the Court of Justice of the European Union (cjeu). The debate is enriched by the recent cjeu Regione Puglia case as well as the analysis of the salami-slicing tactic in Greek case-law and public administrative practice. Subsequently, in light of the EU and Greek jurisprudence on this matter, the determination of certain criteria that can be used as rebuttable presumptions of identifying salami-slicing is attempted. Lastly, recognizing that salami-slicing practices go beyond (the scope of) a technical assessment, it is concluded that the emergence of standard salami-slicing criteria might be of added value both in safeguarding the legality of the entirety of the environmental permitting process and in ensuring the effective implementation of the precautionary principle.

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Ramezani, Houra, Khadijeh Abhari, Zahra Pilevar, Hosseini Hedayat, and Abdorreza Mohammadi. "Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage." Foods and Raw Materials 8, no. 1 (February 26, 2020): 107–14. http://dx.doi.org/10.21603/2308-4057-2020-1-107-114.

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Introduction. The increasing global consumption of processed meat products has led to certain concerns. For instance, processed meat products are known to contain carcinogen precursor compounds, thus creating the risk of chronic diseases. The present study was performed to estimate the food safety status of processed meat products available in Iran and evaluate the related effective factors. Study objects and methods. 140 samples of seven most popular commercial types of cooked sausages were obtained from four major meat factories (A, B, C and D) in 140 samples were collected from seven most popular commercial types of cooked sausages as follows: beef salami 90%, chicken salami 90%, dry cured sausage 70%, dry cured salami 60%, beef sausages 55%, chicken sausages 55% and Frankfurt sausage 40% (n = 5) from four major meat factories (A, B, C and D) in Tehran. The samples were screened for residual nitrite, ascorbic acid, and nitrosamine contents on days 0, 7, 14, 21, and 28. The results indicated that products from meat factory B had lower residual nitrite content in the samples with high content of meat. Beef salami (90% of meat) and Frankfurt sausage (40% of meat) contained the lowest and highest amounts of residual nitrite on day 0 – 73.99 and 177.42 mg of nitrite per 1 kg of meat, respectively. Results and discussion. Beef salami contained 90% of meat, chicken salami – 90%, dry cured sausage –70%, dry cured salami – 60%, beef sausages – 55%, chicken sausages – 55%, and Frankfurt sausage – 40% (n = 5). Nitrite reduction rates in sausages with a smaller diameter, e.g. Frankfurt sausage, were significantly lower (P < 0.05), compared to salami samples. The difference can be explained by the shorter cooking time. Nitrosamine formation increased during refrigerated storage; however, it was not significant in all samples. During refrigerated storage, nitrosamine formation depended on the level of added nitrite, the amount of residual nitrite, ascorbic acid, pH, and cooking temperature. Ascorbic acid content decreased significantly (P < 0.05) during refrigerated storage. Conclusion. The findings demonstrate significant correlation between the meat content, cooking time, nitrite content, and nitrosamine formation.

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Magistà, D., M. Ferrara, M. A. Del Nobile, D. Gammariello, A. Conte, and G. Perrone. "Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production." International Journal of Food Microbiology 231 (August 2016): 33–41. http://dx.doi.org/10.1016/j.ijfoodmicro.2016.04.029.

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PONTELLO, M., L. SODANO, A. NASTASI, C. MAMMINA, M. ASTUTI, M. DOMENICHINI, G. BELLUZZI, et al. "A community-based outbreak of Salmonella enterica serotype Typhimurium associated with salami consumption in Northern Italy." Epidemiology and Infection 120, no. 3 (June 1998): 209–14. http://dx.doi.org/10.1017/s095026889800870x.

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An outbreak of Salmonella enterica serotype Typhimurium belonging to phage type (PT) 193 occurred in autumn 1995 and involved 83 individuals in a large area of Northern Italy (Lombardy Region). Epidemiological and microbiological investigations of strains isolated from clinical and food specimens revealed that the vehicle was a batch of salami, produced on 4 September 1995 by a local firm. The outbreak was contained when the batch was withdrawn from sale. Insufficient ripening of the salami had allowed the salmonella to survive, emphasizing the need to define criteria for the ripening process of foods such as salami.

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Alabiso, Marco, Giuseppe Maniaci, Cristina Giosuè, Antonino Di Grigoli, and Adriana Bonanno. "Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle." Animals 11, no. 4 (April 8, 2021): 1060. http://dx.doi.org/10.3390/ani11041060.

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In autochthonous dairy cattle farms, the production of salami could represent an alternative commercial opportunity. Therefore, a study was carried out to investigate the fatty acid (FA) composition of salami made using the meat from grazing (GB) or housed (HB) young bulls and grazing adult cows (AC) of Cinisara breed. The products were manufactured by adding 20% of pork lard. Animal category influenced the FA composition, although the addition of lard mitigated the differences found in fresh meat. The salami from GB showed higher polyunsaturated FA content (p ≤ 0.01) and, in particular, a higher level of linoleic acid (p ≤ 0.05), than from other animal categories. Salami made from AC meat showed lower polyunsaturated/saturated FA ratio (p ≤ 0.05), but a better n-6/n-3 ratio compared to HB (p ≤ 0.05), due to the lower content of linoleic acid. Multivariate analysis showed an important influence of animal category on FA composition due to age, feeding system and meat fat content of animals, despite the addition of lard.

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Fiorentini, Ângela Maria, Maristela Cortez Sawitzki, Teresinha Marisa Bertol, Anildo Cunha Júnior, and Ernani Sebastião Sant'Anna. "Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type." Brazilian Archives of Biology and Technology 53, no. 4 (August 2010): 961–74. http://dx.doi.org/10.1590/s1516-89132010000400027.

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In this work, the influence of native starter cultures on the microbiological, physicochemical and sensorial characteristics of Milano salami type was studied. Two batches of Milano salami type were produced: Batch A, with the addition of Staphylococcus xylosus U5 and Batch B (control) without the starter culture. The Milano salami type was characterized by an important microbial activity of coagulase-negative staphylococci (CNS) that resulted in substantial growth in Batch A during the ripening with an initial count of 7.60 log cfu.g-1 and reached 9.84 log CFU.g-1 after 14 days. Bacterial enzymes that showed efficient activity under the conditions found in Milano salami type were catalase, nitrite and nitrate reductase, contributing for sensory and physicochemical properties of the product. There were no significant differences in general free fatty acids composition among the batches, while the color parameters (L *, a * and b *) in the Batch A presented significantly higher values in relation to Batch B. Moreover, batch A had the higher preference in sensorial analysis.

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Sembor, S. M., H. Liwe, N. N. Lontaan, and M. R. Imbar. "Karakteristik fisiko kimia salami ayam petelur afkir menggunakan tepung sorgum (sorghum bicolor L.) sebagai bahan pengisi (filler)." ZOOTEC 41, no. 2 (July 31, 2021): 379. http://dx.doi.org/10.35792/zot.41.2.2021.35545.

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Tujuan penelitian ini untuk mengetahui kualitas fisik dan kimia produk salami ayam petelur afkir menggunakan tepung sorgum (Sorghum bicolor L.) sebagai bahan pengisi dalam pengolahan salami. Penelitian dilaksanakan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan P0 (0%), P1(2,5%), P2 (5%), P3 (7,5%) dan P4 (10%) setiap perlakuan diulang 4 kali. Parameter yang diukur sifat fisik meliputi daya mengikat air, susut masak dan keempukan; pengujian kimia/proksimat yang terdiri dari kadar air, kadar protein, kadar lemak, dan karbohidrat. Data hasil penelitian diolah menggunakan analisis sidik ragam dan dilanjutkan dengan Uji Tukey. Berdasarkan hasil penelitian diperoleh bahwa mutu kimia seperti kadar air 46,56%, protein 16,08%, lemak 22,03% dan karbohidrat 13,89%; mutu fisik seperti susut masak menurun dari 24,77% - 19,63%; DIA meningkat dari 26,03 % - 36,44%; keempukan meningkat dari 136,75% - 181,75%. Kesimpulan dari penelitian ini adalah penggunaan tepung sorgum (Sorghum bicolor L.) sebagai bahan pengisi pembuatan salami ayam petelur afkir sebanyak 10%, bakteri asam laktat 2% dan yeast 2%. Kata kunci: Tepung sorgum, ayam petelur afkir, salami

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Hastaoğlu, Emre, Özlem Pelin Can, and Ayşe Sena Özmen. "Investigation of Pulsed UV Light Effects on Turkey Salami." Turkish Journal of Agriculture - Food Science and Technology 8, no. 12 (December 27, 2020): 2756–63. http://dx.doi.org/10.24925/turjaf.v8i12.2756-2763.4081.

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Pulsed UV light application has been a method used frequently in ensuring food safety recently. UV treatment is used in many areas including the food industry through UV treatment and high inactivation power. Pulsed UV light, which is an effective microbial inactivation method that takes place in a shorter time in solid and liquid foods, as it is accepted as an alternative to continuous UV light application, is a promising alternative to both chemical and thermal decontamination methods in the food industry. In this study, pulsed UV light was applied on ready-to-consumption packaged turkey salami samples. In order to ensure food safety and reduce consumer anxiety, the effect of pulsed UV light application of different time and distance on turkey salami slices contaminated with Listeria monocytogenes in equal thickness in order to use UV light was investigated. The effect of pulsed UV application on the microbial inactivation efficiency of the salami surface and the quality of the salami were evaluated. In pulsed UV light system, 3 different distances of quartz glass to samples will be 5-8-13 cm and sliced salami in 3 different periods of 15-30-60 sec. The results of the study showed that pulsed UV light method could be used effectively in inactivation against L. monocytogenes on the salami surface as an alternative to thermal and chemical methods. It was determined that L. monocytogenes inactivation increased as the distance to the quartz lamp decreased and the application time and total energy dose increased. The highest inactivation was obtained after 5 cm 60 sec pulsed UV light treatment.

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Gennaro, Susan. "Text Recycling And Salami Slicing." Journal of Nursing Scholarship 53, no. 5 (September 2021): 531–32. http://dx.doi.org/10.1111/jnu.12700.

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Shahidi, F., J. Synowiecki, V. Venugopal, R. B. Pegg, and J. R. Botta. "Characteristics of chicken-seal salami." Meat Science 45, no. 4 (April 1997): 551–59. http://dx.doi.org/10.1016/s0309-1740(96)00038-1.

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Britigan, Bradley, Arnold Strauss, and Jeff Susman. "Salami science or editorial imperialism?" Journal of Pediatrics 157, no. 3 (September 2010): 518–19. http://dx.doi.org/10.1016/j.jpeds.2010.07.034.

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Berlin, Leonard. "Plagiarism, salami slicing, and Lobachevsky." Skeletal Radiology 38, no. 1 (October 1, 2008): 1–4. http://dx.doi.org/10.1007/s00256-008-0599-0.

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Corbett, Mike. "Your Cheese and Salami Sandwich." English Journal 95, no. 6 (July 1, 2006): 100. http://dx.doi.org/10.2307/30046648.

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Henly, Susan J. "Duplicate Publications and Salami Reports." Nursing Research 63, no. 1 (2014): 1–2. http://dx.doi.org/10.1097/nnr.0000000000000015.

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Sasaki, Keiko, and Simon Tan. "Publication ethic (1) “salami slicing”." Journal of Hepato-Biliary-Pancreatic Sciences 25, no. 6 (May 22, 2018): 321. http://dx.doi.org/10.1002/jhbp.561.

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D’Souza, Deepak Herald, Jyothi Maria Prameela D’Souza, Kewal Krishan, and Ritesh G. Menezes. "Salami publication: A personal perspective." Egyptian Journal of Forensic Sciences 1, no. 3-4 (September 2011): 146–47. http://dx.doi.org/10.1016/j.ejfs.2011.07.004.

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Imre, L., and T. Környey. "Computer simulation of salami drying." International Journal for Numerical Methods in Engineering 30, no. 4 (September 1990): 767–77. http://dx.doi.org/10.1002/nme.1620300413.

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Canel, Romina Soledad, Sofìa Guerrissi, Vanesa Ludemann, Viviana Renaud, Jorge Ricardo Wagner, Federico Laich, Gabriela Mónaco, and Mariana Sanchez. "Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions." Food technology and biotechnology 57, no. 1 (2019): 87–96. http://dx.doi.org/10.17113/ftb.57.01.19.5803.

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The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100 % N2 or under vacuum, (ii) biaxially oriented polypropylene film, (iii) microperforated polyethylene film and (iv) unpackaged. Sensory, texture profile, physicochemical and microbiological analyses were performed. Fungal quantification revealed two data groups. In group 1 (consisting of salami in microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged) the conidium viability was relatively constant. In group 2 (salami preserved in high barrier film filled with air, 100 % N2 or under vacuum) the conidium viability decreased due to the absence of oxygen and the high carbon dioxide volume fraction. SEM micrographs showed micromorphological changes in fungal structure; microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged conditions preserved the conidial morphology, while high barrier film filled with air, 100 % N2 or vacuum conditions collapsed the hyphae and most of the conidia. Salami packed in microperforated polyethylene film and biaxially oriented polypropylene film showed the most acceptable organoleptic characteristics and lower hardness and chewiness values after packaging.

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Journal articles on the topic 'Salami'

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