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Summer sausage

post #1 of 3
Thread Starter 
Does anyone know the ph for summer sausage? I think it's 5.3 or lower. Am I correct on that?
post #2 of 3

Hope this helps...JJ

 

There is this from the USDA... http://www.fsis.usda.gov/wps/portal/fsis/topics/regulatory-compliance/new-technologies/food-safety-technologies/summer-sausage-products

 

And this info... http://meathaccp.wisc.edu/validation/heat_treatment.html

Low-Temperature Cooking of Summer Sausage and Pepperoni

Summary:

The increased acid in fermented products increases the effective kill of heating processing beyond what is found in non-fermented products such as wieners and bologna.  Along with the increased acidity, a low-temperature / longer-time heating process may produce a desired level of kill avoiding the need to apply higher temperatures.

Therefore these studies found that the following processes that would provide lethality and still maintain acceptable product quality.

pH 5.0 Pepperoni       

  1. Heat to an internal product temperature of 145°F with no holding time required.
  2. Heat to an internal product temperature of 128°F and hold for at least 60 minutes at that temperature or hotter.

 

pH 5.0 Summer Sausage

  1. Heat to an internal product temperature of 130°F and hold for at least 30 minutes at that temperature or hotter.

 

pH 4.6 Summer Sausage

  1. Heat to an internal product temperature of 130°F with no holding time required.

 

post #3 of 3
Thread Starter 
Thankyou, yes that confirms my thoughts. I appreciate you posting this.
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