Improving shelf life of salami

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

1Comment
  • Özlem Avcı Turna
    Posted at 12:22h, 21 October Reply

    Hi
    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.

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