Читать книгу Charcuterie For Dummies - Mark LaFay - Страница 17

Humans have been preserving meats without modern technology for a few thousand years now. Methods of fermenting (to control acidity of meat), salting, and drying have been handled by family lore, which often included tracking.

Today we have the benefit of a great deal of science that has helped shed light on why things were done a certain way. Shelf stability is a term used to describe the condition of a food product that doesn’t need refrigeration. You create shelf stability in meat by controlling the amount of water (water activity, a_w) in the meat through salting and drying. In the case of salami, you also manage it by increasing the acidity of the meat, which is measured in pH.