Abstract
Effects of chemically adjusted meat pH (lowered by calcium chloride; raised by sodium hydroxide-sodium citrate), and velocity of air during drying on some properties of a dry type sausage were investigated. During the first 2 days of drying, sausages having initial pH values of 5.5 had a more intense cured meat color than those having initial pH values of 5.9 or 6.6. During 21 days of drying. pH 5.5 sausages showed very little change in shape, while sausages with pH values of 5.9 and 6.6 exhibited triangular and twisted triangular cross-sectional shapes. respectively. Sausages having initial pH values of 5.5 and dried with high air velocity had poor internal cured meat color and texture and developed hollow centers, but not in those having pH values of 5.5, 5.9, or 6.6 and dried with low air velocity. Peelability improved during drying.
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