The Science of Salami

[indaswamp]

Fascinating Read!

The rest, of course, depends on the other ingredients. At the INRA (National Institute of Agronomic Research) laboratory of Clermont-Ferrand, scientits have been interested in salami from an analytical point of view and, after carrying out various tests, they have discovered that its complex taste derives from at least one hundred organic substances, largely attributable to the enzymes of the minced meat and to the bacteria making it ferment.

https://www.finedininglovers.com/article/science-salami

 

[rjob]

A lot has been written in the area of how the oxidation of lipids impacts food. Makes one wonder how several hundred years ago folks figured out what type of fat made salami taste good.

 

[indaswamp]

Makes one wonder how several hundred years ago folks figured out what type of fat made salami taste good.

Hundreds of years of practice!

 

[rc4u]

first they figured out beer!!

 

[Fueling Around]

Amazing what people can perfect before the advent of .... TV
The internet has further numbed our brains to get off the butt and do something.