Lack of consistency
- Excess fat and water, dough resting longer than 12 hours;
- Dough handled while still hot;
- Low pressure when embedding;
- Meat from fatigued or sick animals;
- Mass with very high initial contamination.
Darkening
- Lots of red meat in the dough;
- Lack of curing salt (white then dark mass);
- Very cold meat;
- The curing salt does not react;
- Contamination in the product.
Green coloring
- Use of contaminated and spoiled meat;
- Contaminated casing, green stains on the product only on the parts exposed to air is an excess of curing salt.
Discoloration/Paleness
- Excessive fat in the dough, little red meat;
- Very firm dough due to lack of moisture, too much chlorine in the water used to prepare the dough;
- Excessive acidity in the dough (with condiments, casings washed with vinegar or lemon).
luscious surface
- Contaminated casings;
- Excess water and fat in the formula;
- Use of fat with a low melting point;
- Cooking failure.
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Curing salt 2R$ 8,00
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Curing salt 1R$ 8,00
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Fixative AntioxidantR$ 23,00
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Culinary twineR$ 7,90
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Starter CultureR$ 69,90
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Culinary elastic net 50mmR$ 15,00
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Collagen casing 45mm roll 5 meters salamiR$ 19,00
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Culinary elastic net 65mmR$ 18,00
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Collagen casing 80mm cup and salamiOriginal price was: R$ 39,00.R$ 29,90Current price is: R$ 29,90.
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Salami collagen casing 45mm 10 units tiedR$ 19,00
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Galvanized HookR$ 12,00
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Natural pork casing for sausageR$ 52,00