Fermentation Question – Not Turning Pink

[Michael Cox]

I am a first-timer, and made batches of Traditional Pepperoni, Artisanal Turkey Pepperoni, and Saucisson Sec; they have been hanging in my oven for almost 3 days at about 66-68 degrees, and I do not see any color change. The Bactoferm T-SPC I used I stored in the freezer – and I hope this did not cause a problem. Any advise on what to do here?

[Jim]

Hello Michael,

This reply is probably too late, but I would advise after 3 days to put the sticks into the fridge.

[Michael Cox]

Thank you; UMAI suggested the same thing, and all is well – sausages have turned red and are looking good; thank you/Michael

[Rick]

Dont know if this is relevant or not but its good info.

Why does my sausage turn brown?

Both myoglobin and oxymyoglobin have the ability to lose their oxidation which results in a brown color called metmyoglobin. This essentially means that meat can turn from a bright red color (which many associate with fresh) to a brown color from a lack of oxygen. Meat can also turn brown if any sort of contamination that would cause a chemical reaction comes in contact with it. For example, cure (sodium nitrite) turns raw meat a brownish-grey color (think of a cured, uncooked salami) if it comes in direct contact with a meat surface, but if that same meat is then heated, the sodium nitrite turns the meat a pinkish color (much like ham). In order for meat to maintain that bright red color we are familiar with, oxygen must be available at a sufficient concentration. That is why grocery stores utilize a small film over their products versus a vacuum package. Browning of meat can also occur with meat that has been chilled for a long period of time (about 5 days), ie: taken home from the grocery store and placed in your fridge for some time. This happens because as meat is chilled/frozen for long periods of time, enzyme activity decreases so the myoglobin and oxygen quit mixing together to keep meat that bright red color.

[Jim]

Good stuff Rick, —– Color (Nitrosomyoglobin) Formation • The characteristic color (nitrosomyoglobin) of dry- fermented sausage is produced by interaction between the meat pigments (myoglobin) and nitrite and nitrate. • Micrococcaceae that are introduced by adding Starter culture are responsible for the production of nitrosomyoglobin.

[Rick]

Wasnt sure to post as i didnt want to freak anyone out.

TY

[Jim]

If anyone gets freaked out by this they probably should not be doing this. You can always buy salami that was grown on organic trees in the store.

[Author]

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