EFFECT OF FERMENTATION TEMPERATURE ON CHANGES IN MEAT PROPERTIES AND FLAVOR OF SUMMER SAUSAGE1

Changes in several parameters during summer sausage fermentation by Pediococcus cerevisiae at 22, 30, and 37 C were followed over a 72 hr period. A decrease in meat pH from 5.9 to 4.6 was significantly correlated with the increase of lactic acid. Significantly less acid was produced at 22 C than at 30 and 37 C. The meat water-holding capacity, as determined by extract release volumes, was significantly affected by time and temperature of fermentation. Lactic acid production was correlated with growth of the added starter culture but maximal amounts of lactic acid were not produced until approximately 24 hr after maximal cell populations were reached. Panel analysis of summer sausage fermented at 22 and 37 C showed that fermentation temperature within this range did not significantly affect product flavor. The importance of this latter finding to meat processors is discussed.