Microbiological and Chemical Evaluation of Dried Smoked Meat Product

The aim of this study was to determine the chemical and microbiological quality of an artisanal dried smoked meat product, manufactured in a domestic household. At the end of production, the average moisture content was 37.83%, salt 5.07%, while water activity was 0.89. Yeast counts were approximately 1.0 x 107 cfu/g while mould counts were 1.2 x 106 cfu/g. Two commonly present Penicillium species were identified: P. aurantiogriseum and P. commune. Our results suggest that the artisan manufacturers of these types of meat product should take steps to ensure a higher quality of their products.