Sensory Defects in Fermented Sausages (2025 Update)

The production of fermented meat sausages derives from the ancestral practice of preserving meat by means of fermentation and/or drying. Today, the aim is to produce value-added products that are easy to use, nutritious and valued for their visual appeal, texture, aroma and flavour. Although considerable progress has been made in recent years in understanding the processes of fermentation and drying, the sensory attributes of the final products are not always as desired. The underlying causes must be sought in the raw materials, the ingredients and additives used, the manufacturing processes and the commercial handling of the product.

This document compiles published scientific and technical literature, the accumulated experience of generations of professionals and the author's personal experience acquired over four decades of research into the causes and solutions of sensory defects in fermented sausages.

This publication seeks to assist in the training of meat industry professionals, provide solutions to sensory issues and enhance the knowledge of all those who value fermented sausages and wish to understand them more fully. I also hope it will help identify research challenges and inspire university students, professionals, researchers and companies to explore them further, bearing in mind the great diversity that exists worldwide. This article updates the information published in 2022 (Arnau, 2022) and 2011 on defects of appearance, texture, smell and taste/flavour in fermented sausages (Arnau, 2011). I trust that this article will be of practical use and will contribute to enhancing the quality of fermented sausages in their various forms of consumption.

I would like to thank IRTA and its management for the trust they placed in me to lead R&D&I efforts on fermented sausages. I also extend my gratitude to INIA, CDTI, the European Union, FECIC and the Generalitat de Catalunya for their financial support of research projects related to fermented sausages. I also thank the numerous professionals who have attended the courses on fermented sausages held annually at IRTA, both in Spanish and English, and who have shared their problems and experiences (https://transferencia.irta.cat/en/?s=international+course+meat). Finally, my thanks go to the professional team at IRTA-Monells for their efforts and dedication to deepening understanding of fermented sausages, to Dr Mª Dolors Guàrdia, Dr Sara Bover and Dr Xavier Serra for their input during the writing of this document, and to my family for their encouragement and patience throughout.

info:eu-repo/semantics/publishedVersion