Reduction in pH and Fermentation Time of Meat Mixtures Containing Dry Acid Whey

Abstract

The effect of various concentrations of dry acid whey on the pH of ground beef and pork and on fermentation activity of 11 commercial starter cultures added to a beef summer sausage formulation was determined. For every 1% (w/w) addition of dry acid (pH 4.0) whey, a reduction in meat pH of 0.114.13 resulted, independent of meat species, initial pH or fat content. Use of 3.5% (w/w) dry acid whey in conjunction with 1% dextrose resulted in a l-2 hr reduction in the time required for the summer sausage mixture to reach pH 5.0 compared to a mixture without whey. Dry acid whey as a direct acidulant in fermented sausages could result in a savings of time and energy in manufacturing.

Snack Food

“…Nuckles, Brekke, and Luedecke (1987) reduced the time required for summer sausage to reach pH 5.0, by adding dry acid whey and dextrose to a beef summer sausage formulation. The semidry types, sometimes called summer sausage, with moisture of 30-60%, keep only for weeks.…”