Salami
Salami (tunggal salame)[1] ialah sosej jenis sembuh yang terdiri dari daging penapaian dan udara-kering, biasanya daging sapi atau babi.[2] Secara sejarahnya, salami amat popular di kalangan petani Eropah Selatan dan Tengah kerana ia menyimpan pada suhu bilik selama 40 hari setelah dipotong, menambahkan bekalan daging segar berpotensi atau tidak konsisten. Negara dan daerah di seluruh Eropah membuat salami jenis buatan sendiri.[3]
Rujukan sunting
- ^ "salami - definition of salami in English from the Oxford dictionary". oxforddictionaries.com.
- ^ Toldra, Fidel (2012). Biochemistry of Fermented Meat, in Food Biochemistry and Food Processing, Second Edition. Oxford, UK: Wiley-Blackwell. m/s. 331. ISBN 978-0-8138-0874-1.
- ^ Toldra, Fidel (2014). Handbook of Fermented Meat and Poultry. Chichester, UK: John Wiley and Sons. m/s. 3. ISBN 9781118522653.
Bacaan lanjut sunting
- Bacus. Jim, "Utilization of Microorganisms in Meat Processing – a handbook for meat plant operators", Research Studies Press
- Campbell-Platt, G and Cook, P. (Eds) (1995) "Fermented Meats", Blackie Academic and Professional, Glasgow
- Darby W.J et al. "Food: the gift of Osiris", London 1977
- Gou P. et al. "Potassium Chloride, Potassium lactate & Glycine as Sodium Chloride substitutes in fermented sausages & in dry cured pork loin", Meat Science vol 42 nol p37-48 1996