Meat Fermentation w/Joerg Duepjan, François Desroches and Austin Egolf Ep. 92

Meat Fermentation w/Joerg Duepjan, François Desroches and Austin Egolf Ep. 92

In today's episode, Austin Egolf and Francisco Najar shared the microphone with Joerg Duepjan and Francois Desroches from Lallemand to describe the ideal conditions for fermented sausage production. They discussed about the impact of acidification on the shelf-life, quality, and palatability traits of fermented meat products. Joerg also pointed out the main differences between Europe and the US in terms of production (thermal processing) of Salami Milano and the importance of control of temperature, humidity, air flow and fermentation time.