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Electrical conduction system of the heart
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Electrical conduction system of the heart
Heart; conduction system. 1. SA node. 2. AV node. 3. Bundle of His. 8. Septum
Details
Identifiers
Latin
systema conducens cordis
MeSH
D006329
TA
A12.1.06.002
FMA
9476
Anatomical terminology
[edit on Wikidata]
The electrical conduction system of the heart transmits signals generated usually by the sinoatrial node to cause contraction of the heart muscle. The pacemaking signal generated in the sinoatrial node travels through the right atrium to the atrioventricular node, along the Bundle of His and through bundle branches to cause contraction of the heart muscle. This signal stimulates contraction first of the right and left atrium, and then the right and left ventricles. This process allows blood to be pumped throughout the body.
The conduction system consists of specialised heart muscle cells, and is situated within the myocardium. There is a skeleton of fibrous tissue that surrounds the conduction system which can be seen on an ECG. Dysfunction of the conduction system can cause irregular, fast, or slow heart rhythms.
Contents
[hide]
1 Structure
1.1 Development
2 Function
2.1 Action potential generation
2.2 Requirements for effective pumping
3 ECG
3.1 SA node: P wave
3.2 AV node and bundles: PR interval
3.3 Purkinje fibers/ventricular myocardium: QRS complex
3.4 Ventricular repolarization
4 Clinical significance
4.1 Arrhythmia
4.1.1 Speed
4.1.2 Physiological
4.2 Pacemakers
5 See also
6 References
Structure[edit]
Overview of the system of electrical conduction which maintains the rhythmical contraction of the heart
Electrical signals arising in the SA node (located in the right atrium) stimulate the atria to contract and travel to the atrioventricular node (AV node), which is located in the interatrial septum. After a delay, the stimulus diverges and is conducted through the left and right bundle of His to the respective Purkinje fibers for each side of the heart, as well as to the endocardium at the apex of the heart, then finally to the ventricular epicardium.[1]
On the microscopic level, the wave of depolarization propagates to adjacent cells via gap junctions located on the intercalated disc. The heart is a functional syncytium (not to be confused with a true "syncytium" in which all the cells are fused together, sharing the same plasma membrane as in skeletal muscle). In a functional syncytium, electrical impulses propagate freely between cells in every direction, so that the myocardium functions as a single contractile unit. This property allows rapid, synchronous depolarization of the myocardium. While advantageous under normal circumstances, this property can be detrimental, as it has potential to allow the propagation of incorrect electrical signals. These gap junctions can close to isolate damaged or dying tissue, as in a myocardial infarction (heart attack).
Development[edit]
Embryologic evidence of generation of the cardiac conduction system illuminates the respective roles of this specialized set of cells. Innervation of the heart begins with a brain only centered parasympathetic cholinergic first order. It is then followed by rapid growth of a second order sympathetic adrenergic system arising from the formation of the thoracic spinal ganglia. The third order of electrical influence of the heart is derived from the vagus nerve as the other peripheral organs form.[2]
Function[edit]
Action potential generation[edit]
Main article: Cardiac action potential
Cardiac muscle has some similarities to neurons and skeletal muscle, as well as important unique properties. Like a neuron, a given myocardial cell has a negative membrane potential when at rest. Stimulation above a threshold value induces the opening of voltage-gated ion channels and a flood of cations into the cell. The positively charged ions entering the cell cause the depolarization characteristic of an action potential. Like skeletal muscle, depolarization causes the opening of voltage-gated calcium channels and release of Ca2+ from the t-tubules. This influx of calcium causes calcium-induced calcium release from the sarcoplasmic reticulum, and free Ca2+ causes muscle contraction. After a delay, potassium channels reopen, and the resulting flow of K+ out of the cell causes repolarization to the resting state.[3][4]
There are important physiological differences between nodal cells and ventricular cells; the specific differences in ion channels and mechanisms of polarization give rise to unique properties of SA node cells, most important, the spontaneous depolarizations necessary for the SA node's pacemaker activity.
Requirements for effective pumping[edit]
In order to maximize efficiency of contractions and cardiac output, the conduction system of the heart has:
Substantial atrial to ventricular delay. This will allow the atria to completely empty their contents into the ventricles; simultaneous contraction would cause inefficient filling and backflow. The atria are electrically isolated from the ventricles, connected only via the AV node which briefly delays the signal.
Coordinated contraction of ventricular cells. The ventricles must maximize systolic pressure to force blood through the circulation, so all the ventricular cells must work together.
Ventricular contraction begins at the apex of the heart, progressing upwards to eject blood into the great arteries. Contraction that squeezes blood towards the exit is more efficient than a simple squeeze from all directions. Although the ventricular stimulus originates from the AV node in the wall separating the atria and ventricles, the Bundle of His conducts the signal to the apex.
Depolarization propagates through cardiac muscle very rapidly. Cells of the ventricles contract nearly simultaneously.
The action potentials of cardiac muscle are unusually sustained. This prevents premature relaxation, maintaining initial contraction until the entire myocardium has had time to depolarize and contract.
Absence of tetany. After contracting, the heart must relax to fill up again. Sustained contraction of the heart without relaxation would be fatal, and this is prevented by a temporary inactivation of certain ion channels.
ECG[edit]
See also: Electrocardiogram
The ECG complex. P=P wave, PR=PR interval, QRS=QRS complex, QT=QT interval, ST=ST segment, T=T wave
Principle of ECG formation. Note that the red lines represent the depolarization wave, not bloodflow.
An electrocardiogram is a recording of the electrical activity of the heart.
SA node: P wave[edit]
Under normal conditions, electrical activity is spontaneously generated by the SA node, the cardiac pacemaker. This electrical impulse is propagated throughout the right atrium, and through Bachmann's bundle to the left atrium, stimulating the myocardium of the atria to contract. The conduction of the electrical impulses throughout the atria is seen on the ECG as the P wave.[3][5]
As the electrical activity is spreading throughout the atria, it travels via specialized pathways, known as internodal tracts, from the SA node to the AV node.
AV node and bundles: PR interval[edit]
The AV node functions as a critical delay in the conduction system. Without this delay, the atria and ventricles would contract at the same time, and blood wouldn't flow effectively from the atria to the ventricles. The delay in the AV node forms much of the PR segment on the ECG, and part of atrial repolarization can be represented by PR segment.
The distal portion of the AV node is known as the bundle of His.[6] The bundle of His splits into two branches in the interventricular septum: the left bundle branch and the right bundle branch. The left bundle branch activates the left ventricle, while the right bundle branch activates the right ventricle.
The left bundle branch is short, splitting into the left anterior fascicle and the left posterior fascicle. The left posterior fascicle is relatively short and broad, with dual blood supply, making it particularly resistant to ischemic damage. The left posterior fascicle transmits impulses to the papillary muscles, leading to mitral valve closure. As the left posterior fascicle is shorter and broader than the right, impulses reach the papillary muscles just prior to depolarization, and therefore contraction, of the left ventricle myocardium. This allows pre-tensioning of the chordae tendinae, increasing the resistance to flow through the mitral valve during left ventricular contraction.[3] This mechanism works in the same manner as pre-tensioning of car seatbelts.
Purkinje fibers/ventricular myocardium: QRS complex[edit]
The two bundle branches taper out to produce numerous Purkinje fibers, which stimulate individual groups of myocardial cells to contract.[3]
The spread of electrical activity through the ventricular myocardium produces the QRS complex on the ECG.
Atrial repolarization occurs and is masked during the QRS complex by ventricular depolarization on the ECG.
Ventricular repolarization[edit]
The last event of the cycle is the repolarization of the ventricles. It is the restoring of the resting state. In the ECG, repolarization includes the J point, ST-segment, and T- and U-waves.[7]
The transthoracically measured PQRS portion of an electrocardiogram is chiefly influenced by the sympathetic nervous system. The T (and occasionally U) waves are chiefly influenced by the parasympathetic nervous system guided by integrated brainstem control from the vagus nerve and the thoracic spinal accessory ganglia.
An impulse (action potential) that originates from the SA node at a relative rate of 60 - 100bpm is known as normal sinus rhythm. If SA nodal impulses occur at a rate less than 60bpm, the heart rhythm is known as sinus bradycardia. If SA nodal impulses occur at a rate exceeding 100bpm, the consequent rapid heart rate is sinus tachycardia. These conditions are not necessarily bad symptoms, however. Trained athletes, for example, usually show heart rates slower than 60bpm when not exercising. If the SA node fails to initialize, the AV junction can take over as the main pacemaker of the heart. The AV junction consists of the AV node, the bundle of His and the surrounding area; it has a regular rate of 40 to 60bpm. These "junctional" rhythms are characterized by a missing or inverted P-Wave. If both the SA node and the AV junction fail to initialize the electrical impulse, the ventricles can fire the electrical impulses themselves at a rate of 20 to 40bpm and will have a QRS complex of greater than 120 ms. This is necessary for the heart to be in good function.
Clinical significance[edit]
Arrhythmia[edit]
Main article: Cardiac arrhythmia
An 'arrhythmia' refers to an abnormal rhythm or speed of rhythm of the heartbeat. An abnormal rhythm or speed is defined as one which is not physiological.
Speed[edit]
Main articles: Bradycardia and Tachycardia
A resting heart that beats slower than 60 beats per minute, or faster than 100 beats per minute, is regarded as having an arrhythmia. A heartbeat slower than 60 beats per minute is known as bradycardia, and a heartbeat faster than 100 is known as a tachycardia.
Physiological[edit]
Some individuals, for example trained athletes, may have heart beats slower than 60 beats per minute when not exercising. If the SA node fails to initialize, the AV junction can take over as the main pacemaker of the heart. The AV junction "surrounds" the AV node (the AV node is not able to initialize its own impulses) and has a regular rate of 40 to 60 bpm. These "junctional" rhythms are characterized by a missing or inverted P-Wave. If both the SA node and the AV junction fail to initialize the electrical impulse, the ventricles can fire the electrical impulses themselves at a rate of 20 to 40 bpm and will have a QRS complex of greater than 120 ms.
Pacemakers[edit]
Main article: Artificial cardiac pacemaker
In the event of arrhythmia, a pacemaker may be surgically inserted into the conduction system.
See also[edit]
This article uses anatomical terminology; for an overview, see Anatomical terminology.
References[edit]
Jump up ^ "Your Heart's Electrical System". National Heart, Lung, and Blood Institute. National Institutes of Health. November 17, 2011. Retrieved January 1, 2015.
Jump up ^ "Innervation of the heart". Human Embryology: Organogenesis: Functional development of the heart.
^ Jump up to: a b c d "Cardiac Muscle and Electrical Activity". OpenStax CNX: Anatomy & Physiology. OpenStax CNX. November 7, 2014. Retrieved January 2, 2015.
Jump up ^ "Cardiac Muscle Fibers". ZY 560 Mammalian Physiology. Auburn University. Archived from the original on June 1, 2005. Retrieved January 2, 2015.
Jump up ^ "Cardiac Cycle". ECG Tutorial. University of Michigan Health System. Retrieved January 2, 2015.
Jump up ^ Anderson, Robert H.; Mori, Shumpei (2016). "Wilhelm His Junior and his bundle". Journal of Electrocardiology. doi:10.1016/j.jelectrocard.2016.06.003. ISSN 0022-0736.
Jump up ^ Kowey, P., Yan, Gan-Xin. "Ventricular repolarization components on the electrocardiogram". Retrieved 2013-03-08.
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List of National Basketball Association career playoff scoring leaders
From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
This article provides two lists:
A list of National Basketball Association players by total career playoff points scored.
A progressive list of scoring leaders showing how the record increased through the years.[1]
Contents
1 Scoring leaders
2 Progressive list of playoff scoring leaders
3 See also
4 References
5 External links
Scoring leaders[edit]
This article provides a list of National Basketball Association players by total career playoff points scored.
Statistics accurate as of the conclusion of the 2018 NBA Playoffs on June 8, 2018.
^ Active NBA player
* Inducted into the Naismith Memorial Basketball Hall of Fame
† Not yet eligible for Hall of Fame consideration[2]
Rank
Player
Position(s)
Playoff team(s) played for (years)[3]
Total
points
Games
played
Points
per game
average[4]
Field goals
made
Three-point
field goals
made[5]
Free throws
made
1 LeBron James^ SF/PF Cleveland Cavaliers (2006–2010, 2015–2018)
Miami Heat (2011–2014) 6,911 239 28.9 2,457 370 1,627
2 Michael Jordan* SG/SF Chicago Bulls (1985–1993, 1995–1998) 5,987 179 33.4 2,188 148 1,463
3 Kareem Abdul-Jabbar*[6] C Milwaukee Bucks (1970–1974)
Los Angeles Lakers (1977–1989) 5,762 237 24.3 2,356 0 1,050
4 Kobe Bryant† SG/SF Los Angeles Lakers (1997–2004, 2006–2012) 5,640 220 25.6 2,014 292 1,320
5 Shaquille O'Neal* C Orlando Magic (1994–1996)
Los Angeles Lakers (1997–2004)
Miami Heat (2005–2007)
Phoenix Suns (2008)
Cleveland Cavaliers (2010)
Boston Celtics (2011) 5,250 216 24.3 2,041 0 1,168
6 Tim Duncan† PF/C San Antonio Spurs (1998–1999, 2001–2016) 5,172 251 20.6 1,975 5 1,217
7 Karl Malone* PF Utah Jazz (1986–2003)
Los Angeles Lakers (2004) 4,761 193 24.7 1,743 6 1,269
8 Jerry West* PG/SG Los Angeles Lakers (1961–1970, 1972–1974) 4,457 153 29.1 1,622 0 1,213
9 Tony Parker^ PG San Antonio Spurs (2002–2018) 4,045 226 17.9 1,613 119 700
10 Dwyane Wade^ SG Miami Heat (2004–2007, 2009–2014, 2016, 2018)
Chicago Bulls (2017) 3,954 177 22.3 1,450 103 951
11 Larry Bird* SF/PF Boston Celtics (1980–1988, 1990–1992) 3,897 164 23.8 1,458 80 901
12 John Havlicek* SF/SG Boston Celtics (1963–1969, 1972–1977) 3,776 172 22.0 1,451 0 874
13 Hakeem Olajuwon*[7] C Houston Rockets (1985–1991, 1993–1999)
Toronto Raptors (2002) 3,755 145 25.9 1,504 4 743
14 Magic Johnson* PG Los Angeles Lakers (1980–1991, 1996) 3,701 190 19.5 1,291 51 1,068
15 Dirk Nowitzki^ PF Dallas Mavericks (2001–2012, 2014–2016) 3,663 145 25.3 1,220 149 1,074
16 Kevin Durant^ SF Oklahoma City Thunder (2010–2014, 2016)
Golden State Warriors (2017–2018) 3,656 127 28.8 1,238 269 911
17 Scottie Pippen* SF Chicago Bulls (1988–1998)
Houston Rockets (1999)
Portland Trail Blazers (2000–2003) 3,642 208 17.5 1,335 200 772
18 Elgin Baylor* SF Minneapolis/Los Angeles Lakers (1959–1970) 3,623 134 27.0 1,388 0 847
19 Wilt Chamberlain* C Philadelphia/San Francisco Warriors (1960–1962, 1964)
Philadelphia 76ers (1965–1968)
Los Angeles Lakers (1969–1973) 3,607 160 22.5 1,425 0 757
20 Kevin McHale* PF Boston Celtics (1981–1993) 3,182 169 18.8 1,204 8 766
21 Paul Pierce† SF/SG Boston Celtics (2002–2005, 2008–2013)
Brooklyn Nets (2014)
Washington Wizards (2015)
Los Angeles Clippers (2016–2017) 3,180 170 18.7 1,022 276 860
22 Dennis Johnson* PG Seattle SuperSonics (1978–1980)
Phoenix Suns (1981–1983)
Boston Celtics (1984–1990) 3,116 180 17.3 1,167 26 756
23 Julius Erving* SF Philadelphia 76ers (1977–1987) 3,088 141 21.9 1,187 7 707
24 Manu Ginóbili^ SG San Antonio Spurs (2003–2008, 2010–2018) 3,054 218 14.0 956 324 818
25 James Worthy* SF Los Angeles Lakers (1984–1991, 1993) 3,022 143 21.1 1,267 14 474
Progressive list of playoff scoring leaders[edit]
This is a progressive list of scoring leaders showing how the record increased through the years.[1]
Statistics accurate as of the 2018 playoffs.
^ Active NBA player
* Inducted into the Naismith Memorial Basketball Hall of Fame
† Not yet eligible for Hall of Fame consideration[2]
Team abbreviations
Team(s) listed is the one player was on when he established the record.
BAL Baltimore Bullets HOU Houston Rockets OKC Oklahoma City Thunder SFW San Francisco Warriors
BOS Boston Celtics IND Indiana Pacers PHI Philadelphia 76ers SEA Seattle SuperSonics
CHI Chicago Bulls LAL Los Angeles Lakers PHO Phoenix Suns STL St. Louis Hawks
CLE Cleveland Cavaliers MIA Miami Heat PHW Philadelphia Warriors SYR Syracuse Nationals
DAL Dallas Mavericks MNL Minneapolis Lakers ROC Rochester Royals UTA Utah Jazz
GSW Golden State Warriors NOP New Orleans Pelicans SAS San Antonio Spurs WAS Washington Wizards
NYK New York Knicks
Playoff scoring leader at the end of every season
Season
Year-by-year leader
Pts
Active player leader
Pts
Career record
Pts
Single-season record
Pts
Season
1946–47 Joe Fulks*000PHW 222 Joe Fulks*000PHW 222 Joe Fulks*000PHW 222 Joe Fulks*000PHW 222 1946–47
1947–48 282 504 504 282 1947–48
1948–49 George Mikan*000MNL 303 George Mikan*000MNL 303 1948–49
1949–50 376 George Mikan*000MNL 679 George Mikan*000MNL 679 376 1949–50
1950–51 Arnie Risen*000ROC 273 847 847 1950–51
1951–52 George Mikan*000MNL 307 1,154 1,154 1951–52
1952–53 238 1,392 1,392 1952–53
1953–54 252 1,644 1,644 1953–54
1954–55 Dolph Schayes*000SYR 209 Jim Pollard*000MNL 977 1954–55
1955–56 Paul Arizin*000PHW 289 George Mikan*000MNL 1,680 1,680 1955–56
1956–57 Bob Pettit*000STL 298 Dolph Schayes*000SYR 1,192 1956–57
1957–58 Cliff Hagan*000STL 305 1,272 1957–58
1958–59 Elgin Baylor*000MNL 331 1,526 1958–59
1959–60 Bob Pettit*000STL 365 1,614 1959–60
1960–61 Elgin Baylor*000LAL 457 1,779 Dolph Schayes*000SYR 1,779 Elgin Baylor*000LAL 457 1960–61
1961–62 502 1,836 1,836 502 1961–62
1962–63 424 Bob Cousy*000BOS 2,018 Bob Cousy*000BOS 2,018 1962–63
1963–64 Wilt Chamberlain*000SFW 416 Bob Pettit*000STL 2,194 Bob Pettit*000STL 2,194 1963–64
1964–65 Jerry West*000LAL 447 2,240 2,240 1964–65
1965–66 479 Elgin Baylor*000LAL 2,511 Elgin Baylor*000LAL 2,511 1965–66
1966–67 Rick Barry*000SFW 521 2,582 2,582 Rick Barry*000SFW 521 1966–67
1967–68 John Havlicek*000BOS 493 3,010 3,010 1967–68
1968–69 Jerry West*000LAL 556 3,287 3,287 Jerry West*000LAL 556 1968–69
1969–70 562 Jerry West*000LAL 3,708 Jerry West*000LAL 3,708 562 1969–70
1970–71 Earl Monroe*000BAL 397 3,708 3,708 1970–71
1971–72 Walt Frazier*000NYK 388 4,052 4,052 1971–72
1972–73 Jerry West*000LAL 401 4,453 4,453 1972–73
1973–74 Kareem Abdul-Jabbar*000LAL 515 4,457 4,457 1973–74
1974–75 Rick Barry*000GSW 479 John Havlicek*000BOS 3,413 1974–75
1975–76 Jo Jo White*000BOS 408 3,611 1975–76
1976–77 Julius Erving*000PHI 518 3,776 1976–77
1977–78 Elvin Hayes*000WSB 457 1977–78
1978–79 Gus Williams000SEA 454 Kareem Abdul-Jabbar*000LAL 2,382 1978–79
1979–80 Kareem Abdul-Jabbar*000LAL 479 2,861 1979–80
1980–81 Moses Malone*000HOU 562 2,941 Jerry West* &
Moses Malone*000HOU 1980–81
1981–82 Julius Erving*000PHI 461 3,226 1981–82
1982–83 Kareem Abdul-Jabbar*000LAL 406 3,632 1982–83
1983–84 Larry Bird*000BOS 632 4,134 Larry Bird*000BOS 632 1983–84
1984–85 520 4,550 Kareem Abdul-Jabbar*000LAL 4,550 1984–85
1985–86 Hakeem Olajuwon*000HOU 537 4,912 4,912 1985–86
1986–87 Larry Bird*000BOS 622 5,257 5,257 1986–87
1987–88 James Worthy*000LAL 506 5,595 5,595 1987–88
1988–89 Michael Jordan*000CHI 591 5,762 5,762 1988–89
1989–90 587 Larry Bird*000BOS 3,681 1989–90
1990–91 529 3,852 1990–91
1991–92 759 3,897 Michael Jordan*000CHI 759 1991–92
1992–93 666 Michael Jordan*000CHI 3,850 1992–93
1993–94 Hakeem Olajuwon*000HOU 664 James Worthy*000LAL 3,022 1993–94
1994–95 725 Michael Jordan*000CHI 4,165 1994–95
1995–96 Michael Jordan*000CHI 552 4,717 1995–96
1996–97 590 5,307 1996–97
1997–98 680 5,987 Michael Jordan*000CHI 5,987 1997–98
1998–99 Latrell Sprewell000NYK 407 Karl Malone*000UTA 3,931 1998–99
1999–00 Shaquille O'Neal*000LAL 707 4,203 1999–00
2000–01 Allen Iverson*000PHI 723 4,341 2000–01
2001–02 Shaquille O'Neal*000LAL 541 Michael Jordan*000CHI 5,987 2001–02
2002–03 Tim Duncan†000SAS 593 2002–03
2003–04 Kobe Bryant†000LAL 539 Karl Malone*000LAL 4,761 2003–04
2004–05 Tim Duncan†000SAS 542 Shaquille O'Neal*
000MIA 2004–07
000PHO 2007–09
000CLE 2009–10 4,546 2004–05
2005–06 Dwyane Wade^000MIA 654 4,970 2005–06
2006–07 LeBron James^000CLE 501 5,045 2006–07
2007–08 Kobe Bryant†000LAL 633 5,121 2007–08
2008–09 695 2008–09
2009–10 671 5,248 2009–10
2010–11 Dirk Nowitzki^000DAL 582 Kobe Bryant†000LAL 5,280 2010–11
2011–12 LeBron James^000MIA 697 5,640 2011–12
2012–13 596 2012–13
2013–14 Kevin Durant^000OKC 563 2013–14
2014–15 LeBron James^000CLE 601 2014–15
2015–16 Klay Thompson^000GSW 582 2015–16
2016–17 LeBron James^000CLE 591 LeBron James^000CLE 6,163 LeBron James^000CLE 6,163 2016–17
2017–18 748 6,911 6,911 2017–18
Season
Year-by-year leader
Pts
Active player leader
Pts
Career record
Pts
Single-season record
Pts
Season

See also[edit]
Basketball statistics
NBA post-season records
References[edit]
^ Jump up to: a b "NBA Progressive Playoff Leaders and Records for Points". Basketball-Reference.com. Retrieved 25 March 2015.
^ Jump up to: a b A player is not eligible for induction into the Naismith Memorial Basketball Hall of Fame until he has been fully retired for three calendar years.
Jump up ^ American Basketball Association (ABA) teams other than those admitted into the NBA in 1976 are not included; each year is linked to an article about that particular NBA season. The years listed are only ones in which the player played in a playoff game.
Jump up ^ Average is rounded to the nearest tenth.
Jump up ^ First adopted in the 1979–80 season.
Jump up ^ Previously known as Lew Alcindor prior to an official name change on May 1, 1971.
Jump up ^ Previously written as Akeem Olajuwon prior to an official spelling change on March 9, 1991.
External links[edit]
Basketball-Reference.com enumeration of NBA career playoff leaders in points scored
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text:
Salami
From Wikipedia, the free encyclopedia
Jump to: navigation, search
For other uses, see Salami (disambiguation).
Not to be confused with Salumi.
Winter salami
Salami (singular salame) is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork. Historically, salami was popular among southern and central European peasants because it stores at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.
Contents
[hide]
1 Etymology
2 Origin and history
3 Ingredients of salami
4 Salami varieties
5 Manufacturing process
5.1 Preparation
5.2 Fermentation
5.3 Drying
6 Properties
7 Shelf life
8 Varieties
9 Health effects
10 See also
11 References
12 Further reading
13 External links
Etymology[edit]
The word salami in English comes from the plural form of the Italian salame.[1] It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is salam; in Hungarian, it is szalámi; while French, German, and Dutch have the same word as English. The name may be derived from the Latin words "salsiccia" and "salumen".[2]
The word originates from the word sale (salt) with a termination (ame) that in Italian indicates a collective noun.[3] Thus, it originally meant "all kinds of salted (meats)". The Italian tradition of cured meats includes several styles, and the word salame soon specifically meant only the most popular kind—a salted and spiced meat, ground and extruded into an elongated, thin casing (usually cleaned animal intestine), then left to undergo natural fermentation for days, months, or even years.
Origin and history[edit]
The concept of fermentation—allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing—especially with meat, has been around for thousands of years. This is evident in the presence of various types of sausages found globally. As well, environmental conditions dictate what food processes are used, as seen in the Mediterranean and southern Europe where "meat products are dried to lower water activity (Aw) values, taking advantage of the long dry and sunny days, while in northern Europe, fermented sausages require smoking for further preservation."[4]
In Europe, the main countries that produce salami are France, Germany, Hungary, Italy, and Spain, which make "several of hundred millions kg per year."[5]
Worldwide, there are many different versions of sausage, each with its own cultural and flavor profiles. Additionally, each sausage has its own type of seasonings and amount of salt, making each flavor and texture unique. This wide array of fermented sausages, especially in terms of salami, shows its ubiquitous but exclusive nature. For example, due to immigration to North America, European settlers brought many traditions, including fermented meats such as bologna or pepperoni.[6] Similar types of sausages are found in the Middle East, where various meats like beef, lamb, and mutton are used; or in China, where "lap cheong" (translated as "waxed intestines") are usually pork.[7]
Likewise, in eastern Europe, Hungarian salami is quite popular. Hungarian salami is "intensively smoked, and then its surface is inoculated with mold starters or spontaneous mold growth."[7]
Ingredients of salami[edit]
Hungarian Herz Salami poster, an advertisement from Budapest, 1900
A traditional salami, with its typical marbled appearance, is made from beef or pork (sometimes specifically veal). Beef is usual in halal and kosher salami, which never include pork for religious reasons. Makers also use other meats, including venison[8] and poultry (mostly turkey).[9] Goose salami is traditional in parts of Northern Italy. Salami has also been made from horse meat.[10] In the Provence region of France, donkey meat is used for salami as well, the product being sold in street markets. Typical additional ingredients include:[11]
Garlic
Minced fat
Salt
Spices, usually white pepper
Various herbs
Vinegar
Wine
The maker usually ferments the raw meat mixture for a day, then stuffs it into either an edible natural or inedible cellulose casing, and hangs it up to cure. Some recipes apply heat to about 40 °C (104 °F) to accelerate fermentation and drying. Higher temperatures (about 60 °C (140 °F)) stop the fermentation when the salami reaches the desired pH, but the product is not fully cooked (75 °C (167 °F) or higher). Makers often treat the casings with an edible mold (Penicillium) culture. The mold imparts flavor, helps the drying process, and helps prevent spoilage during curing.[12]
Salami varieties[edit]
Salami varieties include this smoked Westphalian salami with added Camembert cheese culture
Salami varieties include:
Cacciatore (cacciatora, cacciatorini) "hunter" salami, Italy[13]
Chorizo, also spicy Iberian variant
Ciauscolo, typical of Marche
Fegatelli
Felino, province of Parma
Finocchiona, typical of southern Tuscany
Genovese
German salami
Hard
Kulen spicy salami characteristic for Slavonia, Vojvodina, and parts of Baranya
Lardo
Napoletano, Napoli
Milanese, Milano
'Nduja
Sujuk Turkish Salami
Pepperoni
Saucisson sec (French "dry sausage")
Soppressata, typical of Calabria
Spegepølse (Danish, means salted and dried sausage)
Vysočina
Winter salami (Hungarian téliszalámi)
Many Old World salami are named after their region or country of origin—such as Arles, Genoa, Hungarian, and Milano salami. Many are flavored with garlic. Some types—including some varieties from Spain (salchichón), Hungary (pick salami), and Italy (such as Neapolitan varieties that led to American pepperoni) include paprika or chili powder. Varieties also differ by coarseness or fineness of the chopped meat and size and style of the casing.
Manufacturing process[edit]
Saucisson
Though completely uncooked, salami are not raw, but cured. Salame cotto—typical of the Piedmont region in Italy—is cooked or smoked before or after curing to impart a specific flavor but not for any benefit of cooking. Before cooking, a cotto salame is considered raw and not ready to eat.
Three major stages are involved in the production of salami: preparation of raw materials, fermentation, and ripening and drying. Minor differences in the formulation of the meat or production techniques give rise to the various kinds of salami across different countries.[citation needed]
Play media
Salami in casing
Preparation[edit]
Before fermentation, raw meat (usually pork or beef depending on the type of salami that is produced) is milled and mixed with other ingredients such as salt, sugar, spices and yeast,[14] and, if the particular salami variety requires it, bacterial starter culture.
Fermentation[edit]
This mixture is then inserted into casings of the desired size. To achieve the flavor and texture that salami possesses, fermentation, which can also be referred to as a slow acidification process promoting a series of chemical reactions in the meat, has to take place.[15] Direct acidification of meat was found to be inappropriate for salami production since it causes protein denaturation and an uneven coagulation thereby causing an undesirable texture in the salami.[15]
For a more modern controlled fermentation, makers hang the salami in warm humid conditions for one to three days to encourage the fermenting bacteria to grow, then hang it in a cool, humid environment to slowly dry. In a traditional process, the maker skips the fermentation step and immediately hangs the salami in a cool, humid curing environment. Added sugars (usually dextrose) provide a food source for the curing bacteria.
The bacteria produce lactic acid as a waste product, which lowers the pH and coagulates the proteins, reducing the meat's water-holding capacity. The bacteria-produced acid makes the meat an inhospitable environment for pathogenic bacteria and imparts a tangy flavor that distinguishes salami from machine-dried pork. Salami flavor relies as much on how these bacteria are cultivated as it does on the quality and variety of the other ingredients. Originally, makers introduced wine into the mix, favouring the growth of other beneficial bacteria. Now, they use starter cultures.
The climate of the curing environment and casing size and style determine the drying and curing process. According to the particular variety of salami, different fermentation methods involving different acids have been explored in order to create various colours and flavors. Starter cultures such as lactic acid bacteria (LAB) and coagulase-negative cocci (CNC) like specific strains of Staphylococcus xylosus[16] or Micrococcus[17][18] are most commonly used in salami production.[19] More species of LAB and CNC were discovered during recent decades and they were found to have different fermentation temperatures with variable rates of acidification.[20] Despite the fact that these bacteria can help maintain a longer shelf life for meat products and even retard the growth of pathogens, there are a few studies that argue some starter cultures may be related to the production of enterotoxins or biogenic amines that can be harmful to the human body.[20] Therefore, starter cultures have to be carefully selected by producers and properly used in fermentation.
Drying[edit]
After fermentation, the sausage must be dried. This changes the casings from water-permeable to reasonably airtight. A white covering of either mold or flour helps prevent photo-oxidation of the meat and rancidity in the fat.
Ripening and drying happens after fermentation.[14] This stage causes the main physical and microbial changes through the large amount of water loss.[21] About half of the water is evaporated and further water loss has to be prevented by packaging.[21] Nonuniform drying processes could cause the formation of a hard shell on the surface of salami. This is similar to other food products such as fruits that undergo dehydration to decrease the risk of diseases or spoilage-causing microbial growth.[21] In modern manufacturing temperature and relative humidity are strictly controlled according to the size of the salami.[21]
Nitrates or nitrites may be added to provide additional color and inhibit growth of harmful bacteria from the genus Clostridium. Salt, acidity, nitrate/nitrite levels, and dryness of the fully cured salami combine to make the uncooked meat safe to consume. High quality, fresh ingredients are important to helping prevent deadly microorganisms and toxins from developing.
Properties[edit]
Salami is homogeneous in appearance and highly ductile.[22][clarification needed] Its quality is dependent on the quality of the raw materials and the level of technology used in its production.[22] The aroma and taste of salami are developed by enzymatic and non-enzymatic reactions.[22] The characteristic fermented meat flavour is believed to be developed by a combination of endogenous enzymatic activities and the lactic acid produced by the starter culture.[22] Lactic acid bacteria develop the tangy flavor of salami through the fermentation of carbohydrates and produces an appealing red color to the meat after fermentation, while coagulase-negative cocci can catabolize amino acids and fatty acids to produce volatile compounds.[20] The flavour itself consists of odour properties, which comes from volatile substances, and taste and tactile properties, which comes from non-volatile substances that are a result of enhancers and synergists.[22]
When smoke is applied to salami, it also affects the taste, smell, appearance, and texture. Some of these changes are due to the formation of phenolic compounds, which slow fat oxidation.[22] The pyrolysis of cellulose and hemicelluloses in the salami casing produces carbonyls, which develop the colour of the meat.[22]
More than 400 volatile compounds have been identified in different types of dry-fermented sausages.[23] For example, the organic compounds identified in Hungarian salami produced the dominant flavours of smokiness, sweetness, pungency, sourness, and cloves; secondary flavours included cooked meat, cheese, popcorn, cooked potato, mushroom, seasoning, phenols, roasting, sulfur, and sweatiness.[23] Some minor flavours included malt, garlic, fruit, pine, grass, citrus, honey, caramel, and vanilla.[23] The overall smoky note is the result of numerous phenols.[23] Whether these odorants are formed in the salami or simply transferred from the raw materials during manufacturing is unknown; systematic studies have yet to compare the odorants present in the raw materials to those in the final product.[23]
Shelf life[edit]
Salami will remain stable for long periods of time, as it has a low water activity and contains preservatives, colourings, flavourings, antioxidants and acidifying cultures.[24] Semi-ripened salami will maintain its flavour for long periods of time under retail display conditions, but it will eventually deteriorate due to the development of incipient rancidity.[24] The shelf life of salami is mainly determined by sensory deterioration, which is the result of various oxidation phenomena; pathogenic or spoilage bacteria do not readily proliferate in dry-cured sausage.[24] The main cause of flavour deterioration in dry-cured sausage is rancidity, though the possible formation of other off-flavours, such as mouldy, acid, putrid or pungent traits, may contribute to the decreased eating quality.[24]
The use of coriander essential oil in salami has been shown to increase the higher synthetic antioxidant effect of butylated hydroxytoluene, which delays lipid oxidation and the rancid aroma and taste that come with it.[25] Additionally, salami with coriander essential oil shows improvements in the sensory attributes of taste, odor, texture, brightness, and red colour intensity.[25]
Varieties[edit]
Italian Salami
Salami is a raw-fermented sausage consisting of raw comminuted pork and/or beef meat, fat, and additives, such as curing salt, spices, sugar, and a starter culture.[23] There are multiple different types of salami meat in various markets around the world. In northern and central Europe, smoked salamis are preferred, and ripening is controlled by the addition of lactic acid-producing starter cultures, whereas in southern Europe, salami is slowly air-dried and mostly mold-ripened.[23] Therefore, different preservation and drying methods are used around the world to prepare salami.
Spanish salami.
Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and mold-ripened afterward.[23] The salami that is of Hungarian origin, the so-called "Hungarian winter salami", is made of raw pork, bacon, salt, spices, sugars, and sodium nitrite.[23] Szegedi téliszalámi (winter salami) is made from the Mangalitsa pork breed, with horse large intestine used as its casing to preserve and serve it.[26] This type acquires a grey mold cover on it and has a firm texture and excellent keeping quality after a 30% weight loss reached in 3 to 4 months.[26] Hungarian salami is one of the world's two trade names for salami, Milano salami being the other.[26] These fermented sausages combine smoke and mold application in one. The traditional technology used to produce them is based on the Italian pre-drying technique developed during the nineteenth century, but they are smoked and their pH does not drop below 5.5, so the final flavor of the product is not acidic.[26]
Dry fermented sausage ('salami aeros') is an important product of the Greek meat industry with an annual production of about 10 000 tons.[27] Its manufacture varies depending on the skill and experience of the meat manufacturer rather than a process solely based on scientific and technological means of production.[27] This type of traditional sausage, which undergoes an adventitious fermentation, is of superior quality compared to those inoculated with starters and made in industrial scale.[27] The quality of this type of traditional salami is often more expensive due to its high quality.
Naples-type salami is also a popular Southern Italian dry fermented sausage made of coarsely minced pork meat.[26] In Northeast Italy, traditional dry fermented salami sausages made of fresh pork display unique organoleptic sensory profiles characterized by accented acidity, slight sourness, and elastic semi hard consistency.[26] Other popular dry salamis in Italy are mainly made from a combination of pork and small bits of beef, seasoned with garlic; pepperoni is also made of pork and beef, and is usually smoked; and chorizo is highly spiced and smoked.[26]
In central Europe, Germany, there is Westphalian salami. It is made with fast technology from pork meat, pepper, garlic, and sometimes mustard seeds, is a smoked, firm, sliceable product with a distinct fermentation/sour flavor. The sausages are stuffed into large-diameter casings and ripened by lowering the temperature from 24 °C to 12–14 °C until a water loss of 25% is obtained.[26]
In the Netherlands, the most popular Dutch products are finely chopped salami, Cervelat, Snijworst (with high fat content and rind added), Boerenmetworst (which is coarsely chopped), and chorizo (which is less spicy than the Spanish product).[26] In Russia, typical products are Moscow-type and Russian-type salamis made from pork and beef meat. A particular feature of Moscow-type salami is the large size of fat particles (7–8mm) that give the sausage a rough cover.[26]
Health effects[edit]
There are many aspects of salami that can be considered both detrimental and positive to human health. Salami has been found to be a possible allergen to some people due to the use of penicillium species mold starter during the drying and curing portion of processing to add flavor and stop growth of undesirable molds. These molds occur predominantly in the skin of salami.[28]
Fermented pork back fat that is used to make salami has very high saturated fatty acid and cholesterol content, which can increase the risk of heart disease and pancreatitis.[citation needed] However, it has been shown that it is possible to replace the pork back fat in salami with extra virgin olive oil thereby changing the fatty acid profile of the salami. Olive oil consists of a much larger amount of monounsaturated and polyunsaturated fatty acids, which allows this substitution to create a healthier product.[29] Salami is considered slightly acidic due to lactic acid that is present. In salami where the pork back fat was substituted for extra virgin olive oil, it has shown to have a lower pH of around 5.00 compared to its original levels of around 6.35 to 6.55 making the salami more acidic.[29] These lower pH levels are healthier for humans as higher populations of lactic acid bacteria inhibit the spread of spoilage microorganisms.[29]
E. coli.
There have also been cases that have showcased some of the possible health dangers of salami. An outbreak of Escherichia coli O157 infection of a husband and wife was traced back to the consumption of dry fermented salami made with pork meat after the couple was hospitalized for bloody diarrhea.[30] There was also an outbreak of E. coli O157 in 1994 with 17 cases all occurring from the consumption of pre-sliced salami that was processed by one company. A research investigation of the factory where the salami was processed found that all processing techniques and production methods complied with all regulations and there was no evidence of contamination after processing.[31]
Preservation of any meat products is important. Some fungi can create undesirable color and flavor to the contaminated meat and produce toxins. There are also fungi which are not harmful to humans such as those that are formed on the surface of dried salami which are an indication of maturation after ripening.[20] Thus, producers have to eliminate fungi that have potential risks to human health. As natural preservatives are becoming more desirable food additives than artificial preservatives in food industries, some studies about salami have been focusing on the utilization of essential oils such as oregano and clove oil as preservatives that can be applied to salami production due to their anti-fungal activities.[32] Several types of oils including rosemary, clove, oregano and sage oils were found to have different levels of inhibition effect to various types of fungi that could possibly grow on salami.[32] Since several of these oils contain volatile compounds whose amount can affect the flavor of the food, researchers often perform a sensory test to find the amount of the oil that can best serve as an anti-fungal preservative but have the least effect on the flavor or appearance of the salami.[32]
Ferrara pressed salami
Finocchiona, Tuscan salami sausage with fennel
Skilandis, a Lithuanian sausage
Felino salami
See also[edit]
Food portal
Bologna sausage
Charcuterie (Salumi in Italian; this term refers to prepared meat products generally. Salami is one example, and is not a variant spelling of "salumi")
List of dried foods
List of sausages
List of smoked foods
Pastrami
Summer sausage
References[edit]
Jump up ^ "salami - definition of salami in English from the Oxford dictionary". oxforddictionaries.com.
Jump up ^ Toldra, Fidel (2012). Biochemistry of Fermented Meat, in Food Biochemistry and Food Processing, Second Edition. Oxford, UK: Wiley-Blackwell. p. 331. ISBN 978-0-8138-0874-1.
Jump up ^ "Etimologia : salame;". etimo.it.
Jump up ^ Toldra, Fidel (2014). Handbook of Fermented Meat and Poultry. Chichester, UK: John Wiley and Sons. p. 3. ISBN 9781118522653.
Jump up ^ Bertolini et. al, Massimo (December 2006). "Seasoning Process Design Optimization for an Ascending Flow Ripening Chamber". Journal of Food Engineering. 77 (3): 529–538. doi:10.1016/j.jfoodeng.2005.06.067.
Jump up ^ Handbook of Food Products Manufacturing - Wiley Online Library. doi:10.1002/0470113553.
^ Jump up to: a b Handbook of Fermented Meat and Poultry - Wiley Online Library. doi:10.1002/9781118522653.
Jump up ^ "Venison Salami". Cooks.com. Retrieved 13 September 2009.
Jump up ^ "Turkey Salami". Recipe Tips. Retrieved 13 September 2009.
Jump up ^ "Cold Cuts: Horse Salami". Parco naturale Valle del Ticino. Retrieved 13 September 2009.
Jump up ^ "Food Processing: Strategies for Quality Assessment". google.com.au.
Jump up ^ "Food Processing: Strategies for Quality Assessment". google.com.au.
Jump up ^ "Italian Salami-Salame". LifeInItaly.com. Retrieved 12 February 2010.
^ Jump up to: a b Fonseca, Gustavo Graciano; Silva Porto, Paulo Sergio; Almeida Pinto, Luiz Antonio (2006). "Reduction of Drying and Ripening Times During the Italian Type Salami Production". Trends in Applied Sciences Research. 1 (5): 504–510. doi:10.3923/tasr.2006.504.510.
^ Jump up to: a b Barbut, S. (June 2010). "Color Development During Natural Fermentation and Chemical Acidification of Salami-type Products". Journal of Muscle Food. 21 (3): 499–580. doi:10.1111/j.1745-4573.2009.00198.x.
Jump up ^ Aquilanti, L., Garofalo, C., Osimani, A. and Clementi, F.: Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview, in: International Food Research Journal 23(2): 429-445 (2016)
Jump up ^ Len Poli: Making salami at home, Sonoma Mountain Sausage, 4 September 2016
Jump up ^ Böhme, H. M. et al.: Production of salami from ostrich meat with strains of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp., in Meat Science, Volume 44, Issue 3, 1996, Pages 173-180, ISSN 0309-1740, doi: 10.1016/S0309-1740(96)00083-6
Jump up ^ Aquilanti, Lucia; Santarellia, Sara; Silvestria, Gloria; Osimania, Andrea; Petruzzellib, Annalisa; Clementia, Francesca (November 2007). "The microbial ecology of a typical Italian salami during its natural fermentation". International Journal of Food Microbiology. 120 (1–2): 136–145. doi:10.1016/j.ijfoodmicro.2007.06.010.
^ Jump up to: a b c d Vignolo, Graciela; Fontana, Cecilia; Fadda, Silvina (Feb 2010). Handbook of Meat Processing. Wiley-Blackwell. pp. 379–398. doi:10.1002/9780813820897.ch22. ISBN 9780813820897. Retrieved 19 March 2016.
^ Jump up to: a b c d Cevolia, Chiara; Fabbria, Angelo; Tabanellib, Giulia; Montanarib, Chiara; Gardinia, Fausto; Lanciottia, Rosalba; Guarnieria, Adriano (July 2014). "Finite element model of salami ripening process and successive storage in package". Journal of Food Engineering. 132: 14–20. doi:10.1016/j.jfoodeng.2014.02.003. Retrieved 19 March 2016.
^ Jump up to: a b c d e f g van Schalkwyk, D. L.; McMillin, K. W.; Booyse, Mardé; Witthuhn, R. C.; Hoffman, L. C. (1 May 2011). "Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchelli) harvested in Namibia". Meat Science. 88 (1): 36–44. doi:10.1016/j.meatsci.2010.11.028.
^ Jump up to: a b c d e f g h i Söllner, Kerstin; Schieberle, Peter (9 April 2009). "Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches". Journal of Agricultural and Food Chemistry. 57 (10): 4319–4327. doi:10.1021/jf900402e. PMID 19358532.
^ Jump up to: a b c d Lorenzo, José Manuel; Bedia, Mario; Bañón, Sancho (1 March 2013). "Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage". Meat Science. 93 (3): 614–620. doi:10.1016/j.meatsci.2012.11.006.
^ Jump up to: a b Marangoni, Cristiane; Moura, Neusa Fernandes de. "Sensory profile of Italian salami with coriander (Coriandrum sativum L.) essential oil". Food Science and Technology (Campinas). 31 (1): 119–123. doi:10.1590/S0101-20612011000100016. ISSN 0101-2061.
^ Jump up to: a b c d e f g h i j Vignolo, Graciela; Fontana, Cecilia; Fadda, Silvina (1 January 2010). Fellow, Fidel Toldrá Ph D. researchessor member, ed. Semidry and Dry Fermented Sausages. Wiley-Blackwell. pp. 379–398. doi:10.1002/9780813820897.ch22. ISBN 9780813820897.
^ Jump up to: a b c Samelis, John; Metaxopoulos, John; Vlassi, Maria; Pappa, Aristea (20 October 1998). "Stability and safety of traditional Greek salami — a microbiological ecology study". International Journal of Food Microbiology. 44 (1–2): 69–82. doi:10.1016/S0168-1605(98)00124-X.
Jump up ^ Ludman, S.; Perrin, Y.; Caubet, J. C.; Wassenberg, J. (2013). "Perplexing cases of allergy to salami". The Journal of Allergy and Clinical Immunology: In Practice. 1 (1): 97–98. doi:10.1016/j.jaip.2012.10.002.
^ Jump up to: a b c Del Nobilea, Matteo Alessandro; Conteb, Amalia; Incoronatob, Anna Lucia; Panzab, Olimpia; Sevia, Agostino; Marinoa, Rosaria (Jan 2009). "New strategies for reducing the pork back-fat content in typical Italian salami". Meat Science. 81 (1): 263–269. doi:10.1016/j.meatsci.2008.07.026. PMID 22063993.
Jump up ^ Conedera, G.; Mattiazzi, E.; Russo, F.; Chiesa, E.; Scorzato, I.; Grandesso, S.; Caprioli, A. (2007). "A family outbreak of Escherichia coli O157 haemorrhagic colitis caused by pork meat salami". Epidemiology and Infection. 135 (02): 311–314. doi:10.1017/s0950268806006807. PMC 2870571  .
Jump up ^ Tilden, J. Jr; Young, W.; McNamara, A. M.; Custer, C.; Boesel, B.; Lambert-Fair, M.A.; Morris, J. G. Jr (1996). "A new route of transmission for escherichia coli: Infection from dry fermented salami". American Journal of Public Health. 86 (8 Pt 1): 1142–1145. doi:10.2105/ajph.86.8_pt_1.1142. PMC 1380627  .
^ Jump up to: a b c Cenci, Aline Maria; Ugalde, Mariane Lobo; Steffens, Juliana; Valduga, Eunice; Cansian, Rogério Luis; Toniazzo, Geciane (Jan 2015). "Control of Penicillium sp. on the Surface of Italian Salami Using Essential Oils". Food technology and biotechnology. 53 (3): 342. doi:10.17113/ftb.53.03.15.3877.
Further reading[edit]
Bacus. Jim, "Utilization of Microorganisms in Meat Processing – a handbook for meat plant operators", Research Studies Press
Campbell-Platt, G and Cook, P. (Eds) (1995) "Fermented Meats", Blackie Academic and Professional, Glasgow
Darby W.J et al. "Food: the gift of Osiris", London 1977
Gou P. et al. "Potassium Chloride, Potassium lactate & Glycine as Sodium Chloride substitutes in fermented sausages & in dry cured pork loin", Meat Science vol 42 nol p37-48 1996
External links[edit]
Wikimedia Commons has media related to Salami.
DOP Cured Meats
Salumi casalinghi (Italian recipes, in Italian)
Pick Salami and Szeged Paprika Museum
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https://af.wikipedia.org/wiki/Salami
Salami – Afrikaans
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Salami – Breton
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Salami – Catalan
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https://da.wikipedia.org/wiki/Salami
Salami – Danish
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https://de.wikipedia.org/wiki/Salami
Salami – German
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https://et.wikipedia.org/wiki/Salaami
Salaami – Estonian
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https://es.wikipedia.org/wiki/Salami
Salami – Spanish
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Salamo – Esperanto
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https://eu.wikipedia.org/wiki/Salami
Salami – Basque
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https://fr.wikipedia.org/wiki/Salami
Salami – French
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https://gl.wikipedia.org/wiki/Salame
Salame – Galician
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https://hr.wikipedia.org/wiki/Salama
Salama – Croatian
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https://id.wikipedia.org/wiki/Salami
Salami – Indonesian
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https://it.wikipedia.org/wiki/Salame
Salame – Italian
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Salami – Luxembourgish
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Salami – Dutch
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Salami – Norwegian
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Salami – Norwegian Nynorsk
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https://pt.wikipedia.org/wiki/Salame
Salame – Portuguese
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Salami – Scots
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Salami – Finnish
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Salami – Swedish
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Salami – Tagalog
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Salam – Turkish
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Salami – Vietnamese
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