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Meat Mix, Mould, Organoleptic, Peelability, PGI, Polyphosphates, Pre-cooking, Glossary
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Meat Mix
Mix of lean and fat meat, cut, chopped or minced into coarser or finer grains, with salt, flavourings or spices, to be filled into casings for the production of Salamis, Sausages, Mortadella, etc. |
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Mould
Whitish layer that develops on the external surface of the casing of some sausages during the maturation phase. The moulds present on deli meats are prevalently of the Penicillium genus. |
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Organoleptic
This defines the characteristics of a food or, in general, of a substance that can be perceived by the senses: smell, flavour, colour and texture are organoleptic characteristics. These features enable correct sensory analysis of a food. |
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Peelability
Degree of easiness in detaching the ‘peel’, the external casing of a deli meat. The term peelability normally refers to the peel of fruit. |
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PGI
Acronym for Protected Geographical Indication, European quality mark. EEC Regulation 2081/92 establishes that “geographical indication means the name of a region, a specific place or, in exceptional cases... |
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Polyphosphates
Synthetic polymers used as food additives carrying out a thickening, emulsifying and stabilizing action. In particular, they favour water absorption by meat, which then swells. Levoni deli meats do not contain any added polyphosphates. |
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Pre-cooking
Industrial process of partially or totally cooking a food. Pre-cooked deli meats are vacuum packed. Before consumption, they can be heated up to a maximum temperature of 65°C. |
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