Raw cured products
As raw cured (also Raw Pökelfleischerzeugnis ) refers to meat products , by curing or the salts thereof with or without the nitrite and / or saltpetre preserved, raw, dried-up, smoked or unsmoked pieces of meat of stable color, typical aroma and a consistency making the allows thinner slices. Other names are raw ham , smoked meat , beef jerky , southern Germany also bacon , smoked and smoked meat .
Systematics
There are different distinguishing features depending on the region and tradition. According to the principles of the German Food Book, a distinction is made between:
- Ham (also Rohschneider ) are obtained from the iliac limb of the pig ( Schlegel / ham prepared) or parts thereof. The production from the corresponding parts of other animal species is marked accordingly (e.g. beef ham).
- In the case of raw cured meat products made from other meat parts of the pig, reference is made to the part used (e.g. shoulder bacon, smoked neck, carbonated smoked meat, smoked pork knuckle). The use of meat from other animal species is indicated (e.g. smoked beef fillet, cured goose breast, cured turkey thigh). Bacon , breakfast bacon and jerky meat are made from pork belly that has been freed from ribs and breast bones and mostly still contains cartilage and rind .
Maturation process
Raw cured products and raw sausage are supported by microorganism cultures during the ripening process . The combination of fermentation with other conservation processes such as curing and drying improves the stability and inhibits the growth of undesirable microorganisms such as pathogens and spoilage flora. In many raw cured products, useful microorganisms produce or at least influence their characteristic properties such as aroma, texture and color.
Individual evidence
- ^ German Food Book Guidelines for Meat and Meat Products, LS: 2.4ff
- ^ Jeanne Margerin: Cultures in raw sausage and raw cured products. In: DLG expert knowledge 3/2018. DLG eV, accessed on July 31, 2020 .