Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXVIII, Issue 1
Written by Isabela Voichița BULAI, Raluca Aniela IRIMIA, Mara GEORGESCU, Dana TAPALOAGA
Most conventionally produced salamis are characterized by typical characteristics of preserved meat, including colour, flavour, and significant concentrations of residual nitrates. This paper compares the physical, chemical, and histological characteristics of some salamis obtained conventionally and artisanally in Romania. Based on the results of the physicochemical evaluation, the raw-dried, boiled, and smoked products salami that was analysed fall within the requirements of Order 560/2006, but there are significant differences between samples taken from different producers. The integrity parameters of premium products correlate with significant fluctuations in quality. It is important to note that since these are commercial products, they do not have a manufacturing and storage history. Despite this, our study suggests that: there is a large variation between traditionally and artisanal processed salamis. Compared to commercially produced products that were nitrite-treated conventionally, the amount of residual nitrite in most artisanal products was lower at sampling time thus, nitrites are introduced into most of these products indirectly, through components of other ingredients. According to the results of the histological examination, abundant blood vessels, connective tissue, adipose tissue, and nerve fibres were present. It has been stated that these occasional findings are inevitable as a result of the industrial processes.”
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