During the production of meat products various surface treatments are applied. Meat products can be covered with select moulds or smoked at an early stage of ripening. Different manufacturing technologies are associated with different geographical traditions. The first one is typical of countries in southern Europe, the latter one in northern Europe. Some products are initially light-smoked and then mould is gradually applied.

Covering the product´s surface with mould

Surface treatment with selected moulds promotes a homogenous appearance of the product by inhibiting or reducing the presence of undesirable fungi. It also provides a typical aroma of salami.

Smoked meat products

Smoke, along with salting and drying is the ancient process of preserving food products. Cold smoke, which is used during the fermentation of salami, most often comes from oak, beech or birch wood. Smoke condensate is a comlex matrix with more than 1000 compounds and the composition depends on the smoking process. Both temperature and humidity have a major impact on the composition of smoke. Smoke influences the taste of salami, its appearance and ability retention. The lower smoking temperature, the less harmful the ingredients. Smoking affects the appearance and taste of meat products. A controlled smoking approach can help to reduce the growth of undesirable yeasts and moulds on the surface of products.

Protection

Sacco offers a product called Natacid with its active substance natamycin. This product inhibits the growth of yeasts and moulds. At low concentrations it effectively prevents the growth of yeasts and moulds but does not affect the bacterial growth. Natacid is harmless and approved for the surface treatment of meat products.