54-629: Salami ( / s ə ˈ l ɑː m i / sə- LAH -mee ) is a salume consisting of fermented and air-dried meat, typically pork . Historically, salami was popular among Southern , Eastern , and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Small-sized salami are also referred to as salametti or salamini . The word salami in English comes from
108-532: A combination of pork and small bits of beef, seasoned with garlic; pepperoni is also made of pork and beef, and is usually smoked; chorizo is highly spiced and smoked. Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and mold-ripened afterward. Szegedi téliszalámi , a Hungarian winter salami, is made of raw pork, bacon, salt, spices, sugars, and sodium nitrite. The Mangalitsa pork breed, with equine large intestine used as its casing to preserve and serve it. This type acquires
162-477: A gamier flavor in late summer, due to the greater number of insects in its diet over the preceding months. Wild turkey that has fed predominantly on grass and grain has a milder flavor. Older heritage breeds also differ in flavor. Traditionally raised English turkey meat has been granted the EU and UK designation Traditional Speciality Guaranteed under the name Traditional Farmfresh Turkey . A large amount of turkey meat
216-564: A grey mold cover on it and has a firm texture and excellent keeping quality after a 30% weight loss reached in 3 to 4 months. Dry fermented sausage ( salami aeros ) is an important product of the Greek meat industry with an annual production of about 10,000 tons. Its manufacture varies depending on the skill and experience of the meat manufacturer rather than a process solely based on scientific and technological means of production. This type of traditional sausage, which undergoes spontaneous fermentation,
270-417: A long time under retail display conditions, but it will eventually deteriorate due to the development of incipient rancidity . The shelf life of salami is mainly determined by sensory deterioration, which is the result of various oxidation phenomena; pathogenic or spoilage bacteria do not readily proliferate in dry-cured sausage. The main cause of flavor deterioration in dry-cured sausage is rancidity, although
324-509: A low content compared to other amino acids in turkey breast meat. There is no scientific evidence that this amount of tryptophan from turkey causes post-meal drowsiness . For Thanksgiving in the United States, turkey is traditionally served stuffed or with dressing (on the side), with cranberry sauce and gravy . Common complementary dishes include mashed potatoes , corn on the cob , green beans , squash , and sweet potatoes . Pie
378-478: A manner similar to chicken with the head, feet, and feathers removed. Turkey crowns are the breast of the bird with its legs and wings removed. Frozen whole turkeys remain popular. Sliced turkey is frequently used as a sandwich meat or served as cold cuts ; in some cases where recipes call for chicken, it can be used as a substitute. Ground turkey is sold and frequently marketed as a healthy alternative to ground beef . Without careful preparation, cooked turkey
432-472: A result of enhancers and synergists. When smoke is applied to salami, it also affects the taste, smell, appearance, and texture. Some of these changes are due to the formation of phenolic compounds, which slow fat oxidation. The pyrolysis of cellulose and hemicelluloses in the salami casing produces carbonyls, which develop the color of the meat. More than 400 volatile compounds have been identified in different types of dry-fermented sausages. For example,
486-521: Is salyami , while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word salumen . The word originates from the word sale ( lit. ' salt ' ) with a termination ( -ame ), which in Italian indicates a collective noun . Thus, it originally referred to all types of salted meats. The Italian tradition of cured meats includes several styles, and
540-637: Is a stub . You can help Misplaced Pages by expanding it . Turkey meat Turkey meat , commonly referred to as just turkey , is the meat from turkeys , typically domesticated turkeys , but also wild turkeys . It is a popular poultry dish, especially in North America and the United Kingdom , where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well as in standard cuisine. Turkeys are sold sliced and ground, as well as whole in
594-573: Is believed to be developed by a combination of endogenous enzymatic activities and the lactic acid produced by the starter culture. Lactic acid bacteria develop the tangy flavor of salami through the fermentation of carbohydrates and produces an appealing red color to the meat after fermentation, while coagulase-negative cocci can catabolize amino acids and fatty acids to produce volatile compounds. The flavor itself consists of odour properties, which comes from volatile substances, and taste and tactile properties, which comes from non-volatile substances that are
SECTION 10
#1732844828548648-450: Is celebrated on September 7 of each year. A traditional salami , with its typical marbled appearance, is made from beef or pork (sometimes specifically veal ). Beef is usual in halal and kosher salami, which never include pork for religious reasons. Makers also use other meats, including venison and poultry (mostly turkey ). Goose salami is traditional in parts of northern Italy. Salami has also been made from horse meat . In
702-489: Is made from beef, and some cooked products, such as mortadella and prosciutto . The word salume , 'salted meat', derives from the Latin sal , 'salt'. Examples of salumi include: [REDACTED] Media related to Salumi at Wikimedia Commons This sausage -related article is a stub . You can help Misplaced Pages by expanding it . This meat -related article is a stub . You can help Misplaced Pages by expanding it . This Italian cuisine –related article
756-458: Is of superior quality compared to those inoculated with starters and made at industrial scale. This type of traditional salami is often more expensive due to its high quality. In Germany, Westphalian salami is made with fast technology from pork meat, pepper, garlic, and sometimes mustard seeds, and is a smoked, firm, sliceable product with a distinctly fermented/sour flavor. The sausages are stuffed into large-diameter casings and ripened by lowering
810-404: Is possible to replace the pork back fat in salami with extra virgin olive oil , thereby changing the fatty acid profile of the salami. Olive oil contains far more monounsaturated and polyunsaturated fatty acids, so this substitution purportedly creates a healthier product. Salami is considered slightly acidic due to lactic acid that is present. Salami where extra virgin olive oil was substituted for
864-490: Is processed. It can be smoked, and as such, is sometimes sold as turkey ham or turkey bacon , which is considered to be far healthier than pork bacon . Twisted helices of deep-fried turkey meat, sold as " turkey twizzlers ", came to prominence in the UK in 2004, when chef Jamie Oliver campaigned to have them and similar foods removed from school dinners . Unlike chicken eggs , turkey eggs are not commonly sold as food due to
918-601: Is regarded as one of Taiwan's national dishes. Because the turkey is a New World bird not known to the Jewish people until after the completion of the Hebrew Bible and Talmud , questions about its kosher status have been discussed for years. The majority of authorities and a long history of Jewish usage have regarded it as kosher, as other related fowl such as chicken, partridge, and pheasant are. Turkeys are usually baked or roasted in an oven for several hours, often while
972-584: Is the large size of fat particles (7–8 mm) that give the sausage a rough cover. Salami has been found to be a possible allergen to some people due to the use of penicillium species mold starter during the drying and curing portion of processing to add flavor and stop growth of undesirable molds. These molds occur predominantly in the skin of salami. Fermented pork back fat that is used to make salami has very high saturated fatty acid and cholesterol content, which are believed to be risk factors for cardiovascular disease. However, it has been shown that it
1026-495: Is the result of numerous phenols. Whether these odorants are formed in the salami or simply transferred from the raw materials during manufacturing is unknown; systematic studies have yet to compare the odorants present in the raw materials to those in the final product. Salami will remain stable for long periods of time, as it has a low water activity and contains preservatives, colorings, flavorings, antioxidants and acidifying cultures. Semi-ripened salami will maintain its flavor for
1080-504: Is the usual dessert, especially those made from pumpkins , apples , or pecans . It can also be eaten at Christmas in the United States and North America. For Christmas in the United Kingdom, turkey is traditionally served with winter vegetables, including roast potatoes , Brussels sprouts , and parsnips . Cranberry sauce is the traditional condiment in the northern rural areas of the United Kingdom where wild cranberries grow. In
1134-419: Is usually considered to end up less moist than other poultry meats such as chicken or duck . Wild turkeys , while technically the same species as domesticated turkeys, have a very different taste from farm-raised turkeys. Almost all of the meat is dark (including the breast) with a more intense flavor. The flavor can also vary seasonally with changes in available forage, often leaving wild turkey meat with
SECTION 20
#17328448285481188-681: The Mediterranean and Southern Europe, where "meat products are dried to lower water activity (Aw) values, taking advantage of the long, dry and sunny days, while in Northern Europe, fermented sausages require smoking for further preservation". The modern recipe of salami probably originated in Italy in the early 18th century. It was adopted later in other countries, particularly in Central Europe, with adapted manufacturing procedures. At that time, it
1242-480: The Piedmont region of Italy—is cooked or smoked before or after curing to impart a specific flavor, but not for any benefit of cooking. Before cooking, a salame cotto is considered raw and not ready to eat. Three major stages are involved in the production of salami: preparation of raw materials, fermentation, and ripening and drying. Minor differences in the formulation of the meat or production techniques give rise to
1296-509: The Middle East, where various meats such as beef, lamb, and mutton are used; or in China, where lap cheong ( lit. ' waxed intestines ' ) are usually pork. Likewise, in Central Europe, Hungarian salami is quite popular. Hungarian salami is "intensively smoked, and then its surface is inoculated with mold starters or spontaneous mold growth". In the United States, National Salami Day
1350-608: The Provence region of France and in the Veneto region of Italy donkey meat is used for salami, as well, the product being sold in street markets. Typical additional ingredients include: The maker usually ferments the raw meat mixture for a day, then stuffs it into either an edible natural or inedible cellulose casing, and hangs it up to cure . Some recipes apply heat to about 40 °C (104 °F) to accelerate fermentation and drying. Higher temperatures (about 60 °C (140 °F)) stop
1404-502: The breast meat. Turkeys are sometimes decorated with turkey frills, paper frills or "booties" that are placed on the end of drumsticks or bones of other cutlets. In some areas, particularly the American South , they may also be deep fried in hot oil (often peanut oil ) for 30 to 45 minutes by using a turkey fryer . Deep frying turkey has become something of a fad, with hazardous consequences for those unprepared to safely handle
1458-434: The chopped meat and size and style of the casing. Naples-type salami is also a popular southern Italian dry fermented sausage made of coarsely minced pork meat. In northeast Italy, traditional dry fermented salami sausages made of fresh pork display unique organoleptic sensory profiles characterized by accented acidity, slight sourness, and elastic semi hard consistency. Other popular dry salamis in Italy are mainly made from
1512-417: The cook prepares the remainder of the meal. Sometimes, a turkey is brined before roasting to enhance flavor and moisture content. This is done because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (very low in myoglobin), so that fully cooking the dark meat tends to dry out the breast. Brining makes it possible to fully cook the dark meat without drying
1566-424: The curing bacteria. The bacteria produce lactic acid as a waste product, which lowers the pH and coagulates the proteins, reducing the meat's water-holding capacity. The bacteria-produced acid makes the meat an inhospitable environment for pathogenic bacteria and imparts a tangy flavor that distinguishes salami from machine-dried pork. Salami flavor relies as much on how these bacteria are cultivated as it does on
1620-411: The desired size. To achieve the flavor and texture that salami possesses, fermentation, which can also be referred to as a slow acidification process promoting a series of chemical reactions in the meat, has to take place. Direct acidification of meat was found to be inappropriate for salami production, since it causes protein denaturation and an uneven coagulation, thereby causing an undesirable texture in
1674-421: The fact that these bacteria can help maintain a longer shelf life for meat products and even retard the growth of pathogens, there are a few studies that argue some starter cultures may be related to the production of enterotoxins or biogenic amines that can be harmful to the human body. Therefore, starter cultures have to be carefully selected by producers and properly used in fermentation. After fermentation,
Salami - Misplaced Pages Continue
1728-438: The fermentation when the salami reaches the desired pH , but the product is not fully cooked (75 °C (167 °F) or higher). Makers often treat the casings with an edible mold ( Penicillium ) culture. The mold imparts flavor, helps the drying process, and helps prevent spoilage during curing. Although completely uncooked, salami is not raw, but cured . Salame cotto ( lit. ' cooked salami ' )—typical of
1782-514: The flavor of the food, researchers often perform a sensory test to find the amount of the oil that can best serve as an anti-fungal preservative but have the least effect on the flavor or appearance of the salami. [REDACTED] Media related to Salami at Wikimedia Commons Salumi Salumi ( sg. : salume , Italian: [saˈluːme] ) are Italian meat products typical of an antipasto , predominantly made from pork and cured . Salumi also include bresaola , which
1836-436: The formation of a hard shell on the surface of salami. This is similar to other food products such as fruits that undergo dehydration to decrease the risk of diseases or spoilage-causing microbial growth. In modern manufacturing temperature and relative humidity are strictly controlled according to the size of the salami. Nitrates or nitrites may be added to provide additional color and inhibit growth of harmful bacteria from
1890-521: The genus Clostridium . Salt, acidity, nitrate/nitrite levels, and dryness of the fully cured salami combine to make the uncooked meat safe to consume. High quality, fresh ingredients are important to helping prevent deadly microorganisms and toxins from developing. The quality of salami is dependent on the quality of the raw materials and the level of technology used in its production. The aroma and taste of salami are developed by enzymatic and non-enzymatic reactions. The characteristic fermented meat flavor
1944-533: The high demand for whole turkeys and lower output of eggs as compared with other fowl (not only chickens, but even ducks or quail). A single turkey egg costs about $ 2–3. Turkeys are traditionally eaten as the main course of Thanksgiving dinner feasts in the United States and Canada , and at Christmas dinner feasts in much of the rest of the world (often as stuffed turkey ). Turkey meat has been eaten by indigenous peoples from Mexico, Central America, and
1998-649: The large quantities of hot oil required. When raw, turkey breast meat is 74% water, 25% protein , 1% fat , and contains no carbohydrates (table). In a 100-gram ( 3 + 1 ⁄ 2 -ounce) reference amount, turkey breast supplies 465 kilojoules (111 kilocalories) of food energy , and contains high amounts (20% or more of the Daily Value , DV) of protein, niacin , vitamin B6 , and phosphorus , with moderate content (10–19% DV) of pantothenic acid and zinc . A 100 gram amount of turkey breast contains 279 mg of tryptophan ,
2052-451: The organic compounds identified in Hungarian salami produced the dominant flavors of smokiness, sweetness, pungency, sourness, and cloves; secondary flavors included cooked meat, cheese, popcorn, cooked potato, mushroom, seasoning, phenols, roasting, sulfur, and sweatiness. Some minor flavors included malt, garlic, fruit, pine, grass, citrus, honey, caramel, and vanilla. The overall smoky note
2106-664: The plural form of the Italian salame ( Italian: [saˈlaːme] ). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is salam ; in Macedonian and Serbo-Croatian it is salama ; in Hungarian it is szalámi ; in Czech it is salám ; in Slovak it is saláma ; in Russian, Ukrainian, and Belarusian it
2160-430: The pork back fat has been shown to have a lower pH of around 5.00 compared to its original levels of around 6.35 to 6.55, making the salami more acidic. These lower pH levels are healthier for humans as higher populations of lactic acid bacteria inhibit the spread of spoilage microorganisms. In 1994, there was an outbreak of Escherichia coli O157 with 17 cases all occurring from the consumption of pre-sliced salami that
2214-433: The possible formation of other off-flavors, such as mouldy, acid, putrid or pungent traits, may contribute to the decreased quality. The use of coriander essential oil in salami has been shown to increase the higher synthetic antioxidant effect of butylated hydroxytoluene , which delays lipid oxidation and the rancid aroma and taste that come with it. Additionally, salami with coriander essential oil shows improvements in
Salami - Misplaced Pages Continue
2268-835: The quality and variety of the other ingredients. Originally, makers introduced wine into the mix, favouring the growth of other beneficial bacteria. Now, they use starter cultures. The climate of the curing environment, casing size, and style determine the drying and curing process. According to the particular variety of salami, different fermentation methods involving different acids have been explored to create various colors and flavors. Starter cultures, such as lactic acid bacteria (LAB) and coagulase-negative cocci (CNC), such as specific strains of Staphylococcus xylosus or Micrococcus , are most commonly used in salami production. More species of LAB and CNC were discovered during recent decades and they were found to have different fermentation temperatures with variable rates of acidification. Despite
2322-413: The salami. For a more modern controlled fermentation, makers hang the salami in warm, humid conditions for 1–3 days to encourage the fermenting bacteria to grow, then hang it in a cool, humid environment to slowly dry. In a traditional process, the maker skips the fermentation step and immediately hangs the salami in a cool, humid curing environment. Added sugars (usually dextrose) provide a food source for
2376-493: The sausage must be dried. This changes the casings from water-permeable to reasonably airtight. A white covering of either mold or flour helps prevent photo-oxidation of the meat and rancidity in the fat. Ripening and drying happens after fermentation. This stage causes the main physical and microbial changes through the large amount of water loss. About half of the water is evaporated and further water loss has to be prevented by packaging. Nonuniform drying processes could cause
2430-596: The sensory attributes of taste, odor, texture, brightness, and red color intensity. Salami ( sg. : salame ) varieties from Italian-speaking regions include: Other salami varieties include: Many Old World salami are named after their region or country of origin—such as Genoa and Hungarian salami, and salame Milano . Many are flavored with garlic. Some types—including some varieties from Hungary ( pick salami ), and Italy (such as Neapolitan varieties that led to American pepperoni ) include paprika or chili powder . Varieties also differ by coarseness or fineness of
2484-474: The south and in urban areas, where cranberries until recently were difficult to obtain, bread sauce was used in its place, but the availability of commercial cranberry sauce has seen a rise in its popularity in these areas, too. Pigs in blankets , a dish consisting of small sausages (usually chipolatas ) wrapped in bacon are a popular and traditional accompaniment. Especially during holiday seasons around Thanksgiving and Christmas, stuffing or dressing
2538-579: The southern tier of the United States since antiquity. In the 15th century, Spanish conquistadores took Aztec turkeys back to Europe. Turkey was eaten in as early as the 16th century in England. Before the 20th century, pork ribs were the most common food for the North American holidays, as the animals were usually slaughtered in November. Turkeys were once so abundant in the wild that they were eaten throughout
2592-753: The surface of dried salami, are an indication of maturation after ripening. Thus, producers have to eliminate fungi that have potential risks to human health. As natural preservatives are becoming more desirable food additives than artificial preservatives in food industries, some studies about salami have been focusing on the use of essential oils such as oregano and clove oil as preservatives that can be applied to salami production due to their anti-fungal activities. Several types of oils including rosemary , clove , oregano and sage oils were found to have different levels of inhibitory effect to various types of fungi that could possibly grow on salami. Since several of these oils contain volatile compounds whose amount can affect
2646-584: The temperature from 24 °C to 12–14 °C until a water loss of 25% is obtained. In the Netherlands, the most popular Dutch products are finely chopped salami, Cervelat , Snijworst (with high fat content and rind added), Boerenmetworst (which is coarsely chopped), and chorizo (which is less spicy than the Spanish product). In Russia, typical products are Moscow-type and Russian-type salamis made from pork and beef meat. A particular feature of Moscow-type salami
2700-399: The various types of salami across different countries. Before fermentation, raw meat (usually pork or beef depending on the type of salami that is produced) is ground (usually coarsely) and mixed with other ingredients such as salt, sugar, spices, pepper and, if the particular salami variety requires it, lactic acid bacterial starter culture . This mixture is then inserted into casings of
2754-506: The word salame soon specifically meant only the most popular type—a salted and spiced meat, ground and extruded into an elongated, thin casing (usually cleaned animal intestine), then left to undergo natural fermentation and drying for days, months, or even years. Fermentation —allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing—has been around for thousands of years. Environmental conditions dictate what food processes are used, as seen in
SECTION 50
#17328448285482808-540: The year, the food considered commonplace, whereas pork ribs were rarely available outside of the Thanksgiving–New Year season. While the tradition of turkey at Christmas spread throughout Britain in the 17th century, among the working classes, it became common to serve goose , which remained the predominant roast until the Victorian era . Turkey with mole is regarded as Mexico's "national dish". Turkey rice
2862-744: Was largely consumed by the wealthy, as meat in general was very expensive. In Europe, the main countries that produce salami are France, Germany, Hungary, Italy, and Spain, which make several hundred million kilograms per year. Worldwide, the many different versions of sausage each have their own cultural and flavor profiles. Additionally, each sausage has its own type of seasonings and amount of salt, making each flavor and texture unique. This wide array of fermented sausages , especially in terms of salami, shows its ubiquitous but exclusive nature. For example, due to emigration to North America, European settlers brought many traditions, including fermented meats such as pepperoni . Similar types of sausages are found in
2916-474: Was processed by one company. A research investigation of the factory where the salami was processed found that all processing techniques and production methods complied with all regulations, and there was no evidence of contamination after processing. Preservation of any meat products is important. Some fungi can create undesirable color and flavor in the contaminated meat and produce toxins. Some fungi that are not harmful to humans, such as those that are formed on
#547452