Types of fermented meats

Category Final water activity pH Total ripening time Drying loss Moisture/ protein Surface treatment Example 

91 Variable, generally 5.0-5.5 4 weeks 25 0% 2.0 Smoke or none German-style salami 

Spreadable 0.94-0.97 5.0-5.6 7 days 10% 3 Smoke or none Teewurst, frische Mettwurst, sobrasada , sopressa  

---

There are many different types of fermented meats, each with its own particular process. The microbial and biochemical reactions during fermentation cause the characteristic acidification, proteolysis and drying that make the product safe. The distinctive flavor of sausage is also produced in these processes. The conditions under which fermented meats are produced are very favorable for the production of biogenic amines (Bover-Cid et al., 2000). Many factors contribute to the quality and acceptability of the final product. 

---