20 Dec Improving shelf life of salami
Dry fermented salami can be spoiled by inappropriate or extended storage, resulting in oxidation of the lipids and proteins. To retard oxidation, these products are generally stored at reduced temperatures. The challenger is seeking industrially viable ways to increase the shelf life of salami when stored in non-refrigerated conditions
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Posted at 12:22h, 21 OctoberHi
The best way to increase shelf life of ambient meat products is to decrease pH as much as possible. The only way to do it without damaging meat structure is to use encapsulated acids.