Re: Hi New Guys - Introduce Yourself
Posted: Mon Nov 15, 2021 18:28
Good question, but you've learned that at the pH value of salami increases during the drying and maturation stage. If the salami is fermented down to 5.2 and not lower than 4.9 at any time, the salami pH value will increase over time. It will rise back to the same level as the starting point and it's not unusual for it to rise even higher, over the 6.0 mark. This is a result of proteolytic activity where alkaline by-products are formed, and is entirely normal and expected. The salami is usually shelf stable and safe by then because the water activity level was reduced below 0.89. When a salami is fermented down to 4.6 -4.8, the pH recovery rate will be minimal, to a 5.0 - 5.2 reading.