Italian style fresh sausage is a traditional pork food, commonly consumed after cooking. It is a perishable product that over the time can be colonized by spoilage bacteria that render the product inacceptable because of undesirable modifications of sensorial properties, such as appearance, texture, odor, and flavor. Indeed, being fresh meat a matrix with high water activity, slightly acidic pH, and high level of nutrients including glucose, lactic acid, nitrogenous compounds, and amino acids, it allows growth and proliferation of several bacteria. Temperatures and MAP (Modified Atmosphere Packaging) are the most important extrinsic factors affecting growth of microorganism. Generally fresh sausages are conserved refrigerated in MAP to maintain the red colour of the meat. The refrigeration of raw meat slows down growth of bacteria, allowing selection and blooming of psychrotrophic aerobic and aerotolerant species.
MICROBIOTA OF FRESH CURED PORK SAUSAGE OVER THE SHELF-LIFE / Luciani, Rosaria; Raimondi, Stefano; Tabanelli, Giulia; Montanari, Chiara; SIRANGELO Tiziana, M.; Amaretti, Alberto; Leonardi, Alan; Ulrici, Alessandro; Foca, Giorgia; Gardini, Fausto; Rossi, Maddalena. - (2017). (Intervento presentato al convegno 3rd International Symposium on Fermented Meat tenutosi a Clermont Ferrand (France) nel 27 September 2017).