EFFECT OF FERMENTED MEAT pH ON SUMMER SAUSAGE PROPERTIES1

Beef summer sausages were fermented to pH endpoints ranging from 5.5 to 4.6. A nonfermented sausage of pH 5.9 served as control. Fermentation time requirements using a frozen concentrate of Pediococus cerevisiae ranged from 7–8 h (pH 5.5) to 19–21 h (pH 4.6). Water holding capacities (WHC) of sausage mixes during the fermentation phase rapidly decreased as sausage pH decreased, reaching a minimum at pH 5.2. An increase in WHC from pH 5.2 to pH 4.6 was attributed to the combined effect of pH reduction and remaining functional protein. Bacterial counts (total viable and lactic bacteria) showed a stepwise increase from 2.4 × 108 cells/g (lactics) to 6.6 × 108 cells/g (lactics) during fermentation. Reductions of bacterial counts during heat processing appeared dependent on the sausage pH and phase of bacterial growth. Compositional changes (fat, protein, ash, salt, lactic acid) during the drying phase were significantly correlated to moisture loss of the sausages. Within drying intervals (days), sausages of pH groups 5.9 and 5.5 had significantly less weight loss and required lower shearing force when compared to pH groups 4.8 and 4.6. For summer sausages examined at 20 days of drying, panelists rated higher preference and “tanginess” scores as sausage pH decreased.