Impact of the dryness level on the quality of fermented sausages produced by means of QDS Process
The drying period for meat products such as chorizo (red-pepper sausage) constitutes the slowest phase of the manufacturing process. Quick-Dry-Slice Process technology allows for drastically reducing this time and facilitates control over the product's level of dryness. Thus, the objective of this study was to evaluate the variability in quality of chorizo in relation to small changes in the weight loss of a drycured product using QDS process® technology and to compare these results with a dry-cured product using the standard processing method.
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