ABSTRACT The aim of the study was to evaluate selected quality‐related factors of salami‐type sausages as nutritional and chemical composition, texture attributes, safety and microbiological status of dry‐cured, salami‐type sausage spontaneously fermented, produced from the meat of Polish Red (PR; polska czerwona ) and White‐Backed (WB; białogrzbieta ) native cattle breeds. The work involved the evaluation of the following properties: chemical (basic chemical composition, biogenic amine content), physicochemical (pH, water activity a w , color and texture parameters) and microbiological (lactic acid bacteria LAB and coagulase‐negative staphylococci CNS). Ripening time, pH and a w affected the populations of LAB and CNS and determined the redness and brightness of the final products. Sausages produced from PR and WB cattle meat did not differ in their basic chemical composition and therefore exhibited comparable energy values. Significant differences were observed between PR and WB sausages in color parameters, particularly redness and lightness as well as in the proportion of lactic acid bacteria. Despite comparable processing conditions, WB sausages showed a significantly higher histamine content, indicating differences in the metabolic activity of the bacteria. The use of black garlic significantly affected the color characteristics of the sausages, resulting in lower lightness, reduced color saturation, and greater overall color deviation. Sausages containing black garlic were characterized by higher hardness and shear force, but lower springiness, despite comparable water, protein, and fat contents. Increased salinity, reduced water activity, and low pH, regardless of garlic type, did not inhibit the growth of LAB but limited the development of CNS.
Węsierska et al. (Wed,) studied this question.