Variations in product-related parameters during the standardised manufacture of a semi-dry fermented sausage

In the industry there is a tendency to shorten production processes of semi-dry fermented sausages (SFDS). Emerging problems then are generally related to product flavour and texture. Five batches of the same product were produced under pilot-plant conditions, following strictly standardised procedures. At pre-determined time intervals in the early ripening stage weight loss, pH and aw values were recorded and Uniaxial compression tests were performed on cylindrical axial product samples. Uniaxial compression was introduced as a potential new methodology for determining the consistency of fermented sausages. The compression data were used to calculate stress and strain at fracture and Young’s modulus. e careful standardisation of both the product formulation and the manufacturing process, the various parameters showed considerable variation. As anticipated, there was significant product weight loss, and decrease in pH and aw during the manufacturing process. Analyses of variance showed that neither stress, strain nor Young’s modulus changed significantly over the period from 2–9 days. However, the averages of the Young’s modulus tended to increase with time. These results suggest that the Young’s modulus may become an important production parameter, in addition to the already applied product pH, aw and weight loss.