Towards a Food Safety Knowledge Base Applicable in Crisis Situations and Beyond

Table 4

Process steps in the production of beef salami.

Process step	Duration^a	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

Duration, d: day, h: hour, min: minute, and s: second.