Dry sausage makes reference to fermented sausage which undergoes a moisture loss of up to 25% of the total.

Final water activity ranges from .85-.91. Typical pH ranges from 4.7-5.0. Many dry sausages are shelf-stable due to low water activity. With moisture protein ratio max. range of 2.25-3.7. Examples are Pepperoni, Salami.

Ref: 120887/2006-10-07

You have no rights to post comments

Related Articles

Protein ■■■■
A Protein is a large biological molecule consisting of one or more chains of amino acids. Proteins perform . . . Read More
Fish ■■■■
In an industrial context, 'fish' typically refers to aquatic organisms that are harvested, processed, . . . Read More
Beer ■■■■
Beer a type of non-distilled , fermented beverage made from fermented barley malt or other cereal and . . . Read More
Moisture at environment-database.eu■■■■
In the environmental context, "moisture" refers to the presence of water or the level of water content . . . Read More
Coloring ■■■■
Coloring agent pertains to colored aggregatesColored aggregates or mineral oxides ground finer than cement . . . Read More
Hygrometers ■■■■
Hygrometer refers to an instrument which measures the water vapor content in the atmosphere there are . . . Read More
Dryer ■■■■
A dryer (or drier) most commonly means a hair dryer or a grain dryer for storage grain bins In an industrial . . . Read More
Moisture ■■■■
Humidity is the amount of moisture the air can hold before it rains. Moisture refers to the presence . . . Read More
Absorber ■■■■
Absorber: In the industrial context, an absorber is a device or system used to remove or absorb a particular . . . Read More
Polyester ■■■■
Polyester is a category of polymers that contain the ester functional group in every repeat unit of their . . . Read More