Water in dry cured products

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redzed
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Water in dry cured products

Post by redzed » Tue Feb 09, 2016 22:50

The type of water that we use in making fermented sausages and rinsing whole muscle cuts before drying, is something that is easy to overlook. But the water can make a difference, as is explained in Volume 2, DRY AND SEMI-DRY SAUSAGE PRODUCTION, of THE MEAT PROCESSOR'S JOURNAL, pp. 101, 102.

Although little additional water is added to dry and
semi-dry meats, its quality is critical for some very
functional reasons.
Specific characteristics of the water that is used
can affect the quality of the product and is often
overlooked. Beyond basic potability, the impact of
water hardness on non-meat ingredient solubility
and the effect of any trace metals and minerals
- including iron and copper - on color fading, fat
oxidation and product quality should be considered
throughout processing.
Dry and semi-dry meats have only small
amounts of water, less than 0.5%, added as a carrier
for the starter culture to be placed in suspension
for uniform distribution throughout the meat. This
practice makes it more efficient to achieve effective
fermentation with pH, finished product moisture and
water activity targets in these products.
Municipal water supply sources almost always
contain chlorine to inactivate bacteria, which
includes bacteria contained in starter cultures used
in fermentation. Most processors, therefore, will use
only deionized or distilled water that has no active
chlorine in it. Since only small amounts are used
in this category of products, this is easily done via
purchased water for this special purpose.
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Shuswap
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Post by Shuswap » Fri Feb 19, 2016 17:02

Red, I see that the journal you referenced is a free download for us knowledge junkies.
Phil
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Post by redzed » Fri Feb 19, 2016 18:01

Hi Phil, we noted that already Phil. It's not aimed at hobbyists but there is a good body of technological info in the two free books. The material is also presented very clearly and easily understood.
http://wedlinydomowe.pl/en/viewtopic.php?t=7696

The above quote also presents a case for using wine rather than water when making salami. Tap water in many communities is just downright awful.
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Post by Shuswap » Fri Feb 19, 2016 21:02

Me bad :cry: :cry:
Phil
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