Research Article
Towards a Food Safety Knowledge Base Applicable in Crisis Situations and Beyond
Table 4
Process steps in the production of beef salami.
| Process step | Durationa | Temperature [°C] | Introduced ingredient | Ingredient mass [kg] | Product |
| Meat preprocessing | 3 min | 2 | Raw beef Raw pork Lard | 35 35 30 | Pieces of raw beef, pork, lard | Freezing | 24 h | −20 | | | | Mincing | 10 min | −20 0 | Pickling salt with nitrate Spice blend Pepper Lactic acid bacteria Sodium ascorbate | 2.8 1.3 0.3 0.08 0.05 | Seasoned minced meat | Filling | 3 min | 0 | | | Raw sausages | Adapting to maturation | 4 h | 22 | | | | Potassium ascorbate bath | 5 s | 22 | | | | Maturation | 72 h | 24 22 20 | | | | Smoking | 124 h | 20 18 | Smoke | | Smoked minisalami | Packaging | 4 h | 17 | | | | Storage and sale | 7/15/34 d | 17 | | | |
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Duration, d: day, h: hour, min: minute, and s: second.
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