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A new fermentation process is to be developed for the raw sausage based on more rapid acidification with starter cultures, followed by deacidification, or pH-stabilization, with counteracting cultures. The recipe-related coordination of the acidification and counteracting processes is to be achieved by means of a process to be developed involving the self-regulation of these counteracting microorganism cultures. The commercial objective is to shorten the fermentation process currently employed in normal practice by a factor of 4. Ideally, the counteracting cultures will react dynamically to widely varying recipes and to widely differing types of meat. The project will take sufficient account of the trend towards raw materials from controlled herds and regional breeds and should allow these differing and non-standardization meat qualities to be processed into typical regional product without involving any major risk of defective batches.
The intended procedure is designed to benefit SMEs. Development of the principles of the fermentation process and laboratory development and testing of typical counteracting cultures will be followed by fermentation trails for the typical recipes in the workshops of the SMEs under real life conditions. The basic information thus obtained can be then used to initiate the development of raw sausage products based on the new fermentation process In the SMEs.
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