HU190593B - Process for producing meat-products with souring and/or aroma-producing starter cultures - Google Patents

Abstract

SUMMARY OF THE INVENTION The present invention relates to a process for the preparation of fermented meat products with starter cultures, in which the basic mass (or pieces of meat) is made from meat, spice and pod, in known or original form, known in the art, added carbohydrate, optionally filled into the intestine, incubated, smoked as necessary, and then smoked. matured in the process according to the invention to the basic mass (pieces of meat) of the OKI at Lactobacillus plantarum mark 00269 and / or at the OKI at Lactobacillus jensenli 2 00270, and / or at OKI at Streptococcus bovis 00271 and / or an aroma starter culture deposited with OKI at Micrococcus variant strain number 00268 (preferably at least 109 live bacterial cells per 100 kg of meat), and incubated, preferably matured, until the product has a pH of 4.6-5.5 and / or a water content of 0.96, preferably below 0.93, and preferably, if the initial mass (pieces of meat) is initial. The pH is high with acid (especially organic acids) or GDL, and the pH is reduced to 5.4-6.0 15 when the mass is assembled. 190 593

Description

BACKGROUND OF THE INVENTION The present invention relates to a process for the production of fermented meat products using starter cultures which, with significant energy savings, produces a product of sound and high quality that meets health requirements.

Fermented meat products are products made from meat raw materials and additives in which the raw materials are crushed or left over in a known manner (e.g. smokes at the beginning. The basic task of maturation is to taste and preserve. Well-known matured products are spreadable and sliced versions of various raw sausages, raw marinated meat (eg peasant ham) and post-matured products (.Kochsalami, .summer sausage ').

Matured meat products have long been produced, initially relying on their own microflora for meat and additives, and later for bacterial cultures known as "maturation" to promote maturation. using starter cultures. Many of these products are not heat-treated, but more recently they are cooked after pre-fermentation.

Starter cultures can multiply during ripening and, through their metabolic activity, break down the carbohydrate added to the paste, produce acid and thus make production safer.

Starter cultures are basically divided into two main groups: acid producing (acidifying) starter cultures (lactobacilli, streptococci) and nitrate-decomposing aroma-producing starter cultures (micrococci). They are mixed with the paste during the process so that they reach a final concentration of approx. 10® / g (ie about 10® live bacterial cells per gram of meat paste). The enteric paste is then typically incubated for two days at 23-24 ° C and matured in a known manner.

The use of acid starter cultures is primarily for shorter (1-2 weeks) maturation! in formulations where the reduction in water activity during maturation is only minor and therefore a lowering of the pH is required for shelf life. However, the use of medium-maturing products (2-4 weeks) significantly improves the production safety, since at the beginning of the maturation, the undesirable bacteria are effectively inhibited by a significant pH reduction.

Micrococci have previously been used mainly for their ability to decompose nitrates, because their activity degrades potassium nitrate (KNOa) added to meat to nitrite, which is required for color development. Recently, this role has been overshadowed since the use of nitrite, but the use of their aroma-producing ability is increasing. Their use in itself - in products with a long maturation period (4-6 weeks and above) is justified, in medium-matured products - according to some literature data - it is advisable to use such strains together with acidifying starter cultures. The application and effects of starter cultures are covered in numerous publications and articles.

Niinivaara, F.P. In his publication "Uber den Einfluss von Bacterienreinkulturen auf die Reifung und Umrötung dér Rohwurst" (Acta Agralia Fennica, Hemeenlinna, 1955), micrococcal strains which are good for reducing nitrate but can be used to convert meat into meat products (such as meat) the pH value is only slightly reduced and therefore the growth of pathogenic bacteria is not inhibited.

Smith, J.L. al., Survival of Salmonellae during pepperoni manufacture '(Appl. Microbiol. 759, 1975), however, show that starter cultures of lactobacilli can only inhibit Salmonella proliferation to a certain extent if Salmonella infection is low.

Bartholomew, D.T. Blumer, T.N. The authors of The Effects of Lactic Acid Bacteria on Quality of Country-style Ham (J. Fd. Sci. 426, 1980) also intend to inhibit the growth of Staphylococcus in raw pickled ham with lactobacillus starter cultures, which succeeds at high sugar concentrations.

Hechelmann, H. .Wirkung von Starterkulturen. (Die Fleischerei 652, 1981), writes that, amongst starter cultures, acid producers (lactobacilli) are able to form acid by lowering the carbohydrate content of the meat raw material, lowering the pH and thus inhibiting the growth of unwanted bacteria.

In U.S. Patent No. 4,147,807, the Micrococcus variant strain found in American Type Culture Collection No. 15,306 is used as a starter culture for the preparation of meat products in order to achieve good color aroma formation. Because this Micrococcus has very poor acid production, it is used in the form of a culture mixed with lactobacillus (Pediococcus cerevisiae), since it is well known that Pediococcus has good acid-forming properties. Adding the blend culture to a known blend of raw materials without chemically acidifying agent, known in the art for grinding, filling, maturing, coloring, taste and stability (fermented sausage). It is recommended that the starter culture be prepared and placed on the market in a frozen, cryoconcentrated pseudo- 2190593 sheet. The disadvantage is that the starter cultures used are not well adapted to the production environment, production conditions, raw material composition, and since the process only adds starter culture, the process does not provide sufficient crop safety.

The process described in Austrian Patent 354 231 is directed to Micrococcus sp. NRRL-B-8048 is used alone or in combination with Lactobacillus plantarum or Pediococcus cervisia as a starter culture to produce raw fermented meat products. The aforementioned Micrococcus strain also produces acid. The method of use is as described in the foregoing U.S. Patent Specification. It also has the disadvantage that the starter cultures used are not sufficiently adapted to the production environment, conditions and are not sufficiently safe from a health point of view.

U.S. Patent No. 4,168,328 states that foods with high water content (meat jellies, in meat sauce) are preserved by adding lactobacilli to the food and providing adequate sources of carbohydrate for acidification, so that the pH is lower than 4.5. pH reduction with a food grade acid, preferably between 3.8 and 4.3. Mold inhibitors (eg potassium sorbate, benzoate) are added to prevent mold. The resulting food and feed mixed with additives are filled into plastic containers and - if necessary - matured. Thus, this method does not produce fermented-dried meat products, but preserves foods with a water content of more than 50%. The disadvantages are similar to the previous ones; disadvantages of the process according to the Austrian patent mentioned in.

The problem with starter cultures is that the metabolism of microbes, which are quite sensitive to environmental factors - and, as a result, their pH-lowering or aroma-producing effects, are influenced by many factors, e.g. their viability, initial number of germs, initial pH of the meat, water activity, bacterial contamination and maturation conditions.

Unlike the dairy industry, where starter cultures have long been used, the meat industry does not have the ability to significantly reduce the original bacterial contamination of food by applying heat treatment (pasteurization) and providing starter cultures with an environment free from competing microbes. Therefore, starter cultures can be advantageously utilized when producing starter cultures that are adapted to the particular production environment, conditions, raw material composition, etc. Otherwise, the factors of uncertainty already listed will be overstated and jeopardize manufacturing safety.

SUMMARY OF THE INVENTION It is an object of the present invention to overcome these drawbacks of the prior art by effectively inhibiting undesirable microflora by using highly self-isolated starter cultures that are well-adapted to the particular production environment and conditions and are not identical to hitherto known starter cultures. excellent organoleptic and health-safe products. Thus, the process of the present invention is a much more manageable, safer technology, whereby the quality and health of the product created are not compromised by uncertainty due to the unknown age, activity and adaptability of starter cultures.

Other important features of the well-defined process of the invention, using special starter cultures, include the use of meat of poor technological quality (e.g., exudative or high pH) which can only be used for other purposes uneconomically or at risk of spoilage; makes accurate control of the process by proper pH measurements;

shortening the ripening time saves significant time and energy; in combination with heat treatment technology, it can provide room temperature shelf life for products that have so far only been stored refrigerated, which results in significant additional energy savings;

it allows a certain reduction of common salt (NaCl), which is crucial in the fight against hypertension (Na-poor diet). Without the method of the invention, this decrease in NaCl would carry a bacteriological hazard; lowering of pH results in better stability and stock, and more advantageously the characteristic taste of the product.

It is therefore an object of the present invention to provide fermented meat products using acidifying and / or aroma-producing starter cultures which have a beneficial effect on Taste, provide significant energy savings and, without being a health hazard, are safe products. This is achieved according to the invention as follows;

During production, the bacterially degradable carbohydrate or a mixture thereof is added to the meat raw material as a substance for acidification.

In addition to carbohydrates and common pancakes and spices at the National Institute of Public Health - National Collection of Microorganisms Budapest, (hereinafter: OKI)

(1) Lactobacillus plantarum, deposited under number 00269,

(2) Lactobacillus jensenii, deposited under number 00270,

(3) the starter culture (acidifying) of the strain Streptococcus bovis deposited under number 00271, and / or

4) A (aroma producing) starter culture belonging to the strain Micrococcus variant, deposited under number 00268, is added separately or mixed to the meat raw material.

For optimal saponification of the starter cultures, appropriate temperature and humidity conditions are provided (incubation).

- Complete incubation with an acid starter culture after reaching the appropriate pH (4.6 to 5.51, as determined by pH measurement). Incubate for a limited time with the aroma starter culture.

After incubation, the maturation is continued

- with or without intermittent heat treatment - to prevent the growth of pathogenic and pathogenic microbes by appropriate choice of parameters.

Smokers are preferably used at the beginning of maturation, possibly in combination with heat treatment.

Complete identification of the starter cultures of the invention is provided by OKI - cultures deposited on the stock (deposit) numbers listed above. For these starter cultures

general description not sufficient for full identification, and

- some of their key features are tabulated below.

General oral description.

Lactobacillus plantarum

Straight, rounded tip, 3-8 µm long, non-motile, rod-shaped, Cram positive bacteria.

White colonies are formed on the agar, and the broth is uniformly disturbed. They produce DL-lactic acid and do not reduce nitrate. They grow at 15 ° C, grow well at 22-24 ° C, optimally grow at 30-32 ° C. They decompose glucose, fructose, maltose, cellobiose, gluconate, lactose, mannitol.

In non-buffered glucose broth, the final pH is adjusted to 4.1-4.3.

Lactobacillus jensenii

Straight, 3-5 wm long, non-moving gram positive rods. On agar they form white to greyish-white colonies, and the broth is uniformly confused. Fructose, glucose, maltose are broken down, not cellobiose, gluconate, lactose, mannitol. They grow at 15 '' C, grow well at 22-24 C, and optimally grow at 30-32 C. In non-buffered glucose broth, a final pH of 4.1 to 4.4 is set.

Streptococcus bovis

Chain-forming, slightly elongated, Gram positive, non-motile cocci. They form light-colored, smooth colonies on medium. They can grow in the presence of 5% salt. They break down glucose well, primarily into lactic acid. Catalase negative. They break down fructose, sucrose, lactose, sorbitol. They usually grow at 45 ° C, but grow well at 20-22 ° C.

The final pH of the non-buffered glucose soup is adjusted to 4.1-4.5.

Micrococcue variant

Round, Gram positive, non-motile cocci, 1 to 1.5 µm in diameter, singly, in pairs or in irregular groups. They form smooth, yellowish colonies on medium. They produce acid from fructose and glucose without producing gas. In non-buffered glucose soup

They form a final pH of 4.5 to 5.5. Nitrate, nitrite is reduced. They require aerobic conditions. They also grow at 10 ° C, grow well at 20-22 ° C, but do not grow at or above 45 ° C.

Table of selected features

In the table, the starter cultures of the invention are designated by the OKI strain (deposit) number.

Tribe- song Gram painting E67 Growth- COz Hemospace Demand Lysis 40% bile Kata- fever Oxidase Urease Motion Gelatin 00268 Gram + - - + - coccus 00269 Gram + wand - - - - - - - - 00270 of Gram + wand - ++ - - - - - 00271 Gram + ± _ + oC - _ _ coccus Table continued:

Tribe- song dextrose oxidative (fermenter tative) Price- binóz Cello- Biozat Galak- fructose glycolic glycerol inulin Lactose levulose maltose 00268 +/- - 00269 + / + + - + + 99 270 + / + - + + - • - + + 00271 + / + - + - + + +

spreadsheet continuation: Tribe- song mannitol by heating zitóz melibiose Raffi- mannose sucrose dextrose salicin sorbitol Treha- cellulose 00268 + + 00269 + + + + ± + + + 00270 • - - - + + 00271 - - - +

Table continued:

Tribe- song xylose Szero- group dextran training NOaNOz arginine hydro- lysis Eszkuiin hydro- lysis 00268 - * - 00269 - - - + 00270 - - + + 00271 D + - - +

-5π

The present invention is based on the discovery that fermented meat products can be prepared without the risk of health or spoilage by adding to the meat raw material a number and activity of the well-defined starter cultures, suitably adapted to the production conditions and raw materials, and to the starter cultures. optimum conditions for inhibition.

The advantages of the process of the invention based on this recognition over the production of known conventional fermented meat products are as follows:

Contrary to common practice, where the fermented product either contains no bacterial culture or has a bacterial culture of unknown activity that does not adapt to the microenvironment of the formulations, a suitably isolated, well-adapted and well-deposited starter culture is used providing optimal conditions for reproduction until the desired effect (pH 4.6-5.5 or preferred water activity less than -0.93) is achieved.

In the process, the addition of carbohydrate and starter culture according to the invention adjusts the pH to inhibit the growth of undesirable bacteria, thereby allowing the use of lower concentrations of NaCl without the need for a bacteriological hazard, which results in a reduced group of sodium products. is also expandable.

A preferred embodiment of the process according to the invention is that after fermentation (incubation), the maturation is carried out with parameters which, in addition to health and manufacturing safety, allow rapid drying, allowing a substantial maturation time of about 30-50%. energy savings. This consists in reducing the relative humidity of the maturation chamber during maturation as a function of the water activity of the product (a. = The vapor pressure ratio of the solution to the solvent).

One possible embodiment of the process of the present invention is to carry out a heat treatment after incubation to obtain a finished product or to use further curing drying. In the first case, the lower pH of the product improves shelf life compared to similar but unfermented products; in the second case, in addition to decreasing the pH, drying (faster water treatment) due to heat treatment improves shelf life and with savings. Such heat-treated formulations after fermentation can provide additional energy savings by maintaining them at room temperature for a limited period of time, i.e. no need for refrigeration storage.

Certain meat of poor technological quality (e.g. high pH, so-called DFD) can be safely processed by the process of the present invention if the excessively high initial pH is reduced to some extent with an acid, preferably an organic acid, or glucono-delta-lactone (GDL). and then adding the carbohydrate (s) and starter culture (s) according to the invention to the meat raw material in addition to other additives. thus, there is no risk of undesirable bacteria predominating during incubation due to the high initial pH.

The incubation-maturation parameters are chosen so that on the one hand, the appropriate organoleptic properties (color, muscle, texture) are formed and, on the other hand, the microbes causing spoilage and health risks are not multiplied. To do this, the relative humidity and temperature must first be kept high (preferably above 90% and between 15 and 25 ° C) and then the relative humidity and temperature reduced gradually.

The process according to the invention is particularly advantageous for the production of cured sausages, cured pieces, cured sausages (such as jeans) and red products.

In the process according to the invention for the production of fermented meat products by starter cultures, the base mass (or pieces of meat) is known in the known or original form from meat raw materials, additives, spice mixtures and patch, added carbohydrate, added to intestine, , and in the process according to the invention, the base mass (pieces of meat) is

At OKI Lactobacillus plantarum strain indication 00269th track, or OKI than Lactobacillus jensenii tőrzsjelzéssel 00270th track, or OKI than Streptococcus bovis indication souring starter culture deposited, or a mixture thereof (preferably at least 10 ⁹ live bacterial 00,271th No. 100 kg of meat), incubate and ripen until the water activity (a «) falls below 0.95,

-613 or the aroma-producing starter culture (preferably at least 10 live bacterial cells per 100 kg of meat) deposited with OKI at Micrococcus variant strain under accession number 00268, incubated and incubated for a while 0.93 preferably lower than 0.90, or for acidification starter cultures deposited with the base mass (pieces of meat) at OKI under accession number 00270 and / or at OKI under Streptoeoeeus bovis 00271 and at OKI Variant strain number 00268 is added (preferably at least 10 ⁹ pre-bacterial cells per 100 kg of meat) and incubated and matured until the water activity (a «) of the product falls below 0.95 or the water activity of the product ( aw) is less than 0.93, preferably less than -0.90, otherwise the process is carried out This is done in a known manner, preferably when the initial mass of the base mass (pieces of meat) is high, with acid (especially organic acids) or GDL, the pH of the mass is lowered to 5.4-6.0.

The invention is illustrated by the following examples.

Example 1

For the production of matured raw sausage, conventional raw materials are minced in a cutting-mixer, spices and pastry mix are added to the mass (paste) in a known manner. - If necessary, if the initial pH of the paste is high (above 6, eg when using DFD meat), preferably with an acid, a mixture of acids, mainly organic acids or GDL, the initial pH of the paste when preparing the paste

The pH is lowered from 5.4 to 6.0, preferably to 5.8, by determining the amount (s) of acid to be added to the mass which is known to be necessary to achieve the desired pH. Then the carbohydrates (sugars, sugars blends, glucose) 0.1-5.0%, preferably 0.7%, and OKI with Lactobacillus plantarum under number 00269, Lactobacillus jensenii under number 00270 and Streptoeo one or a mixture of acidifying starter cultures 00,271th deposit number (at least 10 ^{of the} bacterial mass is 100 kg) was added. After filling the product, the product has a high relative humidity (preferably greater than 90%) until a pH of 4.6-5.5, preferably 5.0-5.3, is reached, preferably 1-4 days, at a temperature of about 18-25 ° C. incubate. During and after incubation, light smoking is used, which is intended partly to dehydrate and partly to develop a characteristic flavor. After incubation, it is also matured at a high humidity (preferably greater than 90%) between 10 and 20 ° C, preferably at 15 ° C, and preferably between 3 and 5 days. The product thus prepared (at 8-15 ° C) can be stored refrigerated for a long time, has excellent taste, quality and meets health requirements.

Example 2

For the production of matured raw sausage until incubation, the procedure of Example 1 is followed. Subsequent maturation is carried out, on the one hand, within the temperature range of 10 to 20 ° C, preferably 1315 ° C, and on the other hand, depending on the relative equilibrium relative humidity value of the raw sausage. The aging process is continued at least until the product has a water activity (aw) value of less than 0.95, preferably less than 0.93, or even lower if desired. This produces a high-quality, health-friendly product that can be stored at room temperature similar to dry goods, but can be made in 30-50% less time than dry goods (time and energy saving).

Example 3

Similarly, in the case of ripening raw sausage, the procedure described in Example 2 is followed, except that in addition to the acidic starter cultures, the aroma-producing starter culture deposited under the number 00268 with OKI Micrococcus variant strain is added (at least 10 ⁹ live cells). . In this case, the health and technological safety is ensured by the acidifying starter cultures and the excellent taste effect by the aroma-producing starter culture.

Example 4

For the matured raw sausage, the procedure was carried out as in Example 2, except that instead of acidifying starter cultures, the aroma-producing starter culture deposited with OKI Micrococcus variant strain number 00268 (at least 10 ⁹ live bacterial cells per 100 kg) Incubate for -4 days and continue ripening at least until the water activity (aw) is

-715

Below 0.93, preferably below 0.90. The product thus obtained can be safely stored at room temperature, although the pH generally does not fall below 5.5.

Reduced by -50%. This reduces the amount of sodium in the body, while keeping the product safe due to the reduced pH.

Example 5

For the production of matured heat-treated sausages, incubation-maturation shall be carried out by means of the 1. or Example 3. Then there are two ways to proceed:

If the initial water activity (aw) of the paste is adjusted to fall below 0.96, the final product is obtained after smoking and heat treatment above 50 ° C, preferably at 65 ° C.

Alternatively, after smoking and heat treatment at a temperature above 65 ° C, further maturation-drying is applied so that the water activity (a «) of the product is reduced to less than 0.96 to obtain a finished product which can be stored at room temperature. .

Example 6

Preparation of matured heat-treated meat product until incubation was carried out as in Example 1. It is then subjected to smoking and / or heat treatment. The product thus obtained can only be stored chilled, since the water activity (aw) is not low enough, but it can be stored chilled longer compared to similar products due to the lower pH.

Example 7

The preparation of matured raw meat products is described in Figures 1-4. with the exception that the meat raw material is not minced in a slaughter mix but left in larger pieces or whole (e.g. thighs) and the additives are introduced into the meat product by injection, rubbing, tumbling (mixer) with starter cultures. Heat treatment can be applied after incubation or maturation. The shelf-life of the product thus obtained is also determined by the pH and the water activity (aw). That is, from the previous examples, shelf life is particularly advantageous when the pH is <5.5 and a? <0.96, or preferably a? <0.90.

Example 8

For the manufacture of matured raw or heat - treated sausages, the methods set out in paragraphs 1-3 shall be used. or 5-6. except that instead of using 3-4% of the initial salt content used in the examples, Example 209

In the preparation of fermented, dried (matured) raw sausage, a hüspasta is prepared as described in Example 1. An amount of carbohydrate (preferably 0.5% glucose or sucrose or a mixture thereof at an average pH of 5.9 to 6.0) is added to the paste, depending on its pH, and then, as an acidic starter culture, strain Lactobacillus jensenii 00270. and / or Streptococcus bovis under accession number 00271, on the other hand, as a syncope-accelerating or aroma-producing starter culture, OKI is provided with a Micrococcus variant strain under accession number 00268, ie 10 ^u / kg of flesh) cells, both for acid producers and micrococci. Preferably, the paste is prepared free of strong spices and filled into the small intestine (34-36 mm in diameter), then fermented to a pH of 4.8-5.1 at 23-25 ° C and then to a water activity of 0.93 or less. It is dried (matured) at 15 ° C. This product is refrigerated (8-15 ° C) for long-term storage, high quality and health-friendly.

Claims (9)

PATENT CLAIMS A process for the production of fermented meat products using starter cultures, wherein the base mass (or pieces of meat) is prepared from meat raw materials, additives, spice mixes and patches in their original or processed form, added carbohydrates, if necessary filled into the intestine, incubated, to the base mass (pieces of meat) at OKI under the strain Lactobacillus plantarum under the number 00269, or under OKI under the strain Lactobacillus jensenii under the number 00270 or under the strain OK2 at Streptococcus bovis under strain C0271. acidifying starter culture or a mixture thereof deposited added number (preferably at least 10 ^{8 9} live bacterial cells per 100 kg of meat), and until then ripened until vizaktivitós (w) is less than 0.95, otherwise known procedure as effected while requiring that preferably, if the initial pH of the base mass (pieces of meat) is high, the pH is reduced to 5.4 to 6.0 with acid, a mixture of acids, especially organic acids or GDL, when the mass is assembled. A process for the production of fermented meat products by a starter culture comprising: -817 base mass (or pieces of meat) are made up of raw or processed meat raw materials, additives, blend mix and patch, carbohydrate is added, optionally added to the intestine, incubated if necessary, incubated, and matured, (a minimum of ^{* 10} 10 ⁹ live bacterial cells per 100 kg of meat) is incubated and matured until the product has a water activity of 0.93 - preferably 0.90. Otherwise, the process is carried out in a known manner such that the initial pH of the base mass (pieces of meat) is high with an acid, a mixture of acids, especially organic acids, or GDL, and the pH of the mass is 5.4 Reduced to 6.0. θ 3. A process for producing fermented meat products using starter cultures, wherein the stock (or pieces of meat) is prepared from meat raw materials, additives, spice mixes and patches in their original or processed form, carbohydrate is added, added to the intestine if necessary, incubated as necessary, , characterized in that the starter culture deposited on the base mass (pieces of meat) with OKI under the name Lactobacillus jensenii under the number 00270 and / or under the accession number 00271 under the OKI Streptococcus bovis strain and under the OKI under the number 00261 35 (preferably at least 10 ⁹ live bacterial cells per 100 kg of meat) are incubated and matured until the water activity (a) falls below 0.95 or the water activity (a) 0.93 - forward preferably ₄ q Otherwise, the process is carried out in a known manner such that the initial pH of the base mass (pieces of meat) is high, with an acid, a mixture of acids, especially organic acids, or GDL when the mass is set at a pH of 5.4. Reduced to -6.0. Process according to claim 1 or 3, characterized in that it is conventional Instead of an initial salt content of 2.5-4.0%, NaCl reduced by 20-50% was added to the raw material. Process according to claim 1 or 3 or 4, characterized in that the product has a pH of 4.5 to 5.5 after incubation maturation. - preferably down to 5.0-5.3 - smoking and / or above 50 ° C - preferably 65 ° C - heat treatment at temperature. Process according to claim 1 or 3, characterized in that after incubation-maturation, smoking is carried out and heat treatment at a temperature above 50 ° C, preferably 65 ° C, followed by further maturation-drying such that the water activity of the product (" ) Below 0.96. Process according to claim 1 or 3, characterized in that the mass has an initial water activity (a value of? 1 of 0.96 or less) and, after incubation-maturation, is smoked and heated to above 50 ° C, preferably 65 ° C. Heat at a temperature of about 0 ° C. Process according to claim 1 or 2 or 3, characterized in that the relative humidity of the air during maturation is reduced as a function of the water activity (?) Of the product. The method of claim 1 or 2 or 3, wherein the relative humidity and temperature of the air are initially maintained high (preferably above 90% and at 18-25 ° C) during incubation. gradually reducing relative humidity and temperature, especially during maturation.