Table 1 pH and microbiological counts (log10 CFU/g) of salame and salsiccia made from raw meat of the swine Suino Nero dei Nebrodi during production and ripening
Samples | pH | Media | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
TPC | TMC | Enterobacteriaceae | Enterococci | Pseudomonads | Coccus LAB | Rod LAB | Yeasts | CPS | CNC | ||
SS-MM | 5.71 ± 0.1 | 5.2 ± 0.4 | 5.6 ± 0.2 | 5.0 ± 0.2 | 4.3 ± 0.2 | 4.9 ± 0.2 | 5.1 ± 0.0 | 5.3 ± 0.1 | 4.6 ± 0.4 | 1.3 ± 0.3 | 3.7 ± 0.1 |
SS-ST | 5.68 ± 0.1 | 5.3 ± 0.1 | 5.5 ± 0.1 | 5.2 ± 0.1 | 4.1 ± 0.0 | 4.6 ± 0.2 | 4.9 ± 0.3 | 5.4 ± 0.2 | 4.5 ± 0.3 | 1.6 ± 0.3 | 3.8 ± 0.4 |
SS-W1 | 5.44 ± 0.1 | 6.7 ± 0.5 | 6.8 ± 0.6 | 5.2 ± 0.3 | 4.6 ± 0.6 | 4.6 ± 0.5 | 6.9 ± 0.8 | 7.1 ± 0.2 | 5.7 ± 0.2 | <1 | 5.8 ± 0.2 |
SS-W2 | 5.18 ± 0.1 | 6.8 ± 0.1 | 7.0 ± 0.4 | 4.9 ± 0.2 | 5.4 ± 0.2 | 4.3 ± 0.3 | 6.6 ± 0.9 | 6.6 ± 0.4 | 5.7 ± 0.2 | <1 | 6.9 ± 0.3 |
SM-MM | 5.76 ± 0 | 5.0 ± 0.5 | 5.3 ± 0.8 | 5.0 ± 0.3 | 4.1 ± 0.5 | 4.7 ± 0.2 | 5.3 ± 0.3 | 5.1 ± 0.4 | 4.4 ± 0.3 | 1.4 ± 0.3 | 3.6 ± 0.2 |
SM-ST | 5.72 ± 0.1 | 5.1 ± 0.2 | 5.4 ± 0.4 | 4.7 ± 0.3 | 4.1 ± 0.2 | 4.3 ± 0.4 | 5.4 ± 0.2 | 5.5 ± 0.3 | 4.5 ± 0.4 | 1.2 ± 0.2 | 3.9 ± 0.3 |
SM-W1 | 5.39 ± 0.1 | 6.6 ± 0.4 | 6.7 ± 0.4 | 5.2 ± 0.3 | 5.5 ± 0.2 | 4.6 ± 0.7 | 6.1 ± 0.3 | 6.4 ± 0.3 | 5.8 ± 0.3 | <1 | 5.3 ± 0.1 |
SM-W2 | 5.21 ± 0 | 6.2 ± 0.6 | 6.9 ± 0.4 | 5.1 ± 0.4 | 6.4 ± 0.5 | 4.0 ± 0.4 | 6.2 ± 0.2 | 6.4 ± 0.2 | 5.5 ± 0.1 | <1 | 5.6 ± 0.4 |
SM-W3 | 5.20 ± 0.1 | 7.2 ± 0.3 | 7.1 ± 0.8 | 5.0 ± 0.6 | 6.6 ± 0.2 | 3.9 ± 0.3 | 5.8 ± 0.2 | 6.7 ± 0.1 | 5.6 ± 0.4 | <1 | 6.6 ± 0.2 |
SM-W4 | 5.18 ± 0.1 | 7.8 ± 0.2 | 8.0 ± 0.3 | 5.3 ± 0.3 | 5.8 ± 0.3 | 3.7 ± 0.6 | 5.8 ± 0.4 | 7.1 ± 0.3 | 5.4 ± 0.2 | <1 | 6.7 ± 0.2 |
SM-W5 | 5.23 ± 0 | 7.7 ± 0.2 | 7.7 ± 0.2 | 5.7 ± 0.6 | 5.7 ± 0.2 | 3.6 ± 0.3 | 5.0 ± 0.2 | 7.6 ± 0.1 | 5.5 ± 0.2 | <1 | 6.6 ± 0.4 |
SM-W6 | 5.21 ± 0 | 7.2 ± 0.2 | 7.5 ± 0.3 | 4.9 ± 0.3 | 5.4 ± 0.3 | 3.7 ± 0.6 | 4.9 ± 0.4 | 7.4 ± 0.1 | 5.2 ± 0.7 | <1 | 6.9 ± 0.2 |