ABSTRACT

Semidry sausages are almost always considered at the same time as the dry sausages, probably because these two types of sausage products are most often fermented and consequently share many production similarities. However, there are significant differences between these two products in finished form. The semidry sausages are softer in texture and characterized by a markedly different flavor profile than dry sausages. Semidry sausages are typically products that are fermented and cooked but are not usually dried beyond the moisture lost during fermentation and heating. Because finished semidry sausages typically retain at least 80-85% of the moisture content of the initial formulation, these products remain softer in texture than fully dried sausages. Further, because the higher moisture content makes these products more susceptible to spoilage, they are usually fermented to a low pH, resulting in a very tart, tangy flavor.