• History of charcuterie

The origin of charcuterie is certainly ancient and it is related to the need to preserve the
meat. Starting from 9000 BC, during the Neolithic period, our ancestors needed it.
when, after abandoning the nomadic life of hunters and gatherers, they became
farmers and breeders, and they organized themselves for the first time into communities. Although
The iconography may be insufficient and limited, there are traces of pig farming dating back to
The Sumerians, it seems, were capable of producing a very similar product.
with sausage. By establishing, through the law of pork, the method of raising, feeding, killing, and preparing
pork, the Romans are the origin of charcuterie as a profession. At that time
medieval, the most commonly used preservation methods were salting and/or smoking
and/or drying. Smoking, in particular, was used in the central regions of Europe,
while salting was more characteristic of Mediterranean regions. In France, it is
only in 1475 that an edict from the provostship of Paris granted to 'master butchers-
"sausage makers-ham makers" the right to sell cooked and processed pork. In 1476,
these formed a special branch, different from the roasters (or "oyers"). It is necessary
wait for 1513 for the 'chaircuitiers' (a word formed from 'chair' and 'cuit') to have the
right to procure pork directly, without going through butchers. The various
charcuterie preparations have long remained regional specialties, dominated by the
processes of salting and smoking. It was at the end of the 19th century that charcuterie made its appearance.

in gala menus, partly thanks to a butcher named Louis-François Drone, born in

1825, established in Paris under the Second Empire, which imposed new methods in this
domain. Until the 1960s, the preparation and processing of meats were carried out
within the agricultural operations, which produced the raw material. In the second half
from the 20th century, small artisanal laboratories gradually grew until
become the equivalent of large industries. Italy is characterized by its vocation to
transformation, even in the meat sector. In this country, history and tradition
intertwine and reflect in a rich range of products. Italian charcuterie is
esteemed and famous worldwide. Nowadays, the challenge for the meat industry is to
create products with high organoleptic qualities, that correspond to their specificities,
but also safe for the consumer in terms of sanitary hygiene. In 1963 was founded
The Association of the Knights of Saint Anthony, whose purpose is to study and promote the
cuisine of pork and charcuterie.

1
 • Introduction

Global consumption of meat products is increasing by 2.3% per year and would reach 200
millions of tons by the year 2050. Asia alone consumes 46% of the production
worldwide. China accounting for 28% of the global total. The European Union, the second largest
large consumer at 15% is just ahead of North America (14%, of which 13% for
the United States, and South America (10%, including 6% for Brazil). As a general rule, the
meat is exported little (8%), it is consumed where it is produced. National production
Red meat stands at 300,000 tons per year and white meat at 250,000 tons per year. Algeria
imports 40,000 tons of fresh and frozen meat each year.
Charcuterie products, like all fresh products, are the collection of specialties
food products obtained through the processing of meat.
The transformation of meats results from two essential concerns:
Obtain from fresh meats, products likely to be preserved in order
to spread their consumption over time; the meats used are: beef, sheep,
goats, poultry, game... The technologies used are based on salting or
cured, complemented by suitable processes (cooking, drying, smoking).
Vary the tastes and the presentation forms;
Year after year, numerous influences have come into play allowing for a wide range
of very wide specialties;
✓ Arrival of new techniques, development of the cold chain and finalization
new packaging;
✓ The sociological change due to urbanization, to the transformation of structures
production, commercialization and distribution, to the modification of habits
food;
✓ Regulatory developments in the community context.
Furthermore, the profession, in order to respond to consumer demands, has expanded its
activity in the production of poultry and fish charcuterie.

2
 • Presentation of the Sarl Nouveau Monde complex 'CACHIR Mitidja'

The Sarl Nouveau Monde is an industrial company in the food sector, which aims to
the production of meat products, known by the brand "Mitidja". SNM was founded in 1982
She transitioned in 1997 to become an LLC, located in the industrial zone of EL.
ALIA-Babezouar district of Algiers. The company occupies a land area of 12,350 m.2, the building is
situate the gap of environmental contamination, enclosed by walls of a height of
4m, the accesses are formed by gates that ensure security and reinforce it. The company begins
a series of investments initiated by the creation of a microbiological laboratory in order to
to ensure its own control of raw materials as well as that of the finished product and has equipped itself
specific equipment meeting the new technological requirements, this in order to
to implement good hygiene and manufacturing practices to have a product
in accordance with the ready-to-consume regulations.

The main products manufactured are: Cachir, pizza pâté, pâté with cheese preparation.
tuna pâté, liver pâté, poultry pâté, poultry breast, salami, turkey escalope
turkey pastrami, galantine, roast beef, roast chicken.

3
 I. Generalities
Poultry meats

Poultry refers to all domestic birds. Poultry encompasses all

the birds living in a domestic state of species chickens, turkeys, guineafowl, ducks, and geese.
According to the color of the meat, two groups of poultry are distinguished: white meat (turkey and
chicken) and the dark meat poultry ( guinea fowl, duck, goose). As it is relatively easy
to rapidly increasing poultry production, poultry meat currently contributes
to the development of the meat processing sector. Poultry products have
generated interest among consumers due to their organoleptic characteristics
and their dietary quality. Poultry is a meat rich in good quality proteins, in quantity
more important than that of the butcher. It is low in fats, but its fats are rich
in essential fatty acids. It also contains vitamins B12 and C.

1.1 The specificities of poultry meat

Poultry meats are distinguished from butcher meats by a much lower weight.
weakness of the carcass, a different muscle distribution than that of mammals, a
metabolic typification of muscles very different from that of livestock thus
that is due to the consumable nature of the skin. Poultry is made up of white muscles on
the chest as well as the wings and dark muscles on the thigh. For the industry, the interest is
manifesto for this good source of animal protein for its functional properties which
are excellent for the production of charcuterie products. Compared to beef
And pork, turkey meats generally have very good binding power. This is in
relationship with the quantity and quality of the proteins they contain.

Turkey meat contains a high percentage of salt-soluble proteins, which are

acknowledge having a predominant action in the formation and stability of emulsions and
the binding of products. Furthermore, muscle proteins have a retention capacity
water content higher than that of beef muscle and equivalent to that of meat
porcine, their pH varies between 6.2 to 6.4 this value is around 6.6 while the
beef and pork, the pH value is around 5.4 and 5.8 respectively.

4
 1.2 Chicken and cut products

It is a young poultry that has not reached sexual maturity and whose breastbone is soft.
The weight of the eviscerated animal without offal ranges from 850g and below (small size) to over 1400g (size)

The standard chicken is slaughtered at the age of 40 days for a weight of 1.9 kg to 2 kg. It is
frequently used in charcuterie as a raw material in the form of separated meat
mechanically.

Family. Cou.

5
 Thigh. Chest.

2. The biochemistry of poultry meat

Poultry meat, a food of high nutritional value due to its richness in water and protein.
(20 to 30%) and especially due to the fact that it provides essential fatty acids; those that cannot be
synthesized by the human body (60% of PUFAs such as EPA and DHA are characteristic of
poultry meats); while having a fairly limited contribution in fats and cholesterol (2 to 3%)
according to the species in question).

It is also an interesting source of potassium, phosphorus, iron, and vitamins.

group B, notably vitamin B12 anti-anemic (GEAY et al., 2002)

The most variable chemical constituents of poultry meats are water and proteins.
and lipids, their content is very relative and depends on sex, types of muscle
and of the bird species (table no. 01).

Table 1: Main Chemical Composition of Muscle (EADMUSIK., 2008).

6
Composed %

Water 75

2. Proteins 19

Myofibrillar 11.5

Myosin 5.5
Actine 2.5
Others 3.5

(a) Sarcoplasmic 5.5

Glyceraldehyde phosphate dehydrogenase 1,2

Aldolase 0.6
Creatine Kinase 0.5
Other glycolytic enzymes 2.2
Myoglobin 0.2
Hemoglobin and others 0.6

1. Lipids 2.5

Triglycerides 2.5
2. Hydrocarbons 1.2

In the glycogen 0.1

5. Mineral salts (Non-protein substances) 2.3

Potassium 0.35
Sodium 0.05
Calcium, zinc, and trace elements 0.03
Magnesium 0.02

7
 3. The microbiology of poultry meat
3.1 Contamination of meats

The succession of logging operations offers a multitude of possibilities for direct contacts.
(leather turnover) and indirect (via equipment, manpower) between muscle masses
and the contaminated elements. Each of these contacts leads to the deposit of numerous germs in
surface of the carcasses. During the evisceration, the contents of the digestive tract can contaminate the carcass.

through one of its two openings (rectum and esophagus) or by accidental injury by the
knife of the sacrificer. The skinning of the carcass is a very delicate operation. It
is the most polluting. Indeed, this operation requires simultaneous handling of the leather and
muscle masses from where there is a risk of contaminating the meat with hands and tools
(knives)(FOURNAUD et AL., 1978 and CARTIER, 1997).

The microflora of meats is primarily composed of saprophytic germs.

contamination by pathogenic germs occurs only rarely (CARTIER, 2007).

3.1.1 Contamination Ante-mortem

A large part of the contamination germs of meat before death come from
the animal and leather (skin and hair). They carry various microorganisms, particularly
Escherichia Coli, Staphylococcus aureus and fecal streptococci. These germs may originate
also feces, soil, and water (VIERLING, 2003).

3.1.2 Contamination Post-mortem

Post-mortem contamination generally results from contact with hands, clothing,

dirty materials or installations. It is also due to the fact that most of the germs are
brought during slaughter and during the preparation of carcasses. Some germs
pathogens, saprophytes of the digestive tract can contaminate the muscles, hence the necessity to
early evisceration and measures limiting slaughter stress that promote this transition.

An initial contamination as low as possible, a strict adherence to hygiene rules.

and a continuous application of cold ensures good consumption from a health perspective
(VIERLING, 2003).

8
3.2 The factors influencing the bacterial load of poultry meat

Fresh meat, due to its richness in nutrients, its pH (close to 7), its moisture
high, provides a very favorable culture environment for most microorganisms, this
the environment is favored by intrinsic and extrinsic factors;

3.2.1 Intrinsic factors:

• Water activity (Aw)

Free water is essential for the development of microorganisms. The requirement for this
Water varies with species, groups, and genera. It actually measures water availability.
free in the environment where the microflora is found. Generally speaking, the higher the Aw,
the more intense the growth of the microflora. Most bacteria have an optimum of
growth around 0.990 to 0.995 (MESCLE, and ZUCCA, 1988).

Microorganisms are classified based on water activity into three groups:

• mesophilic germs

• xerophilic germs

• hygrophilic germs (ROZIER et AL., 1985)

• The water potential pH

After the slaughter of the animal, the pH of the muscle gradually decreases and goes from its value
physiological from 7.0 to 7.2 to a value close to 5.3 to 5.8 depending on the animal species considered
and within the same species, depending on the muscle considered (HARKATI, 2007). Bacteria are
develop in environments where the pH ranges from 4.5 to 9 with an optimum of 6.5 to 7.5. We
note that their growth rates are reduced by any decrease in this parameter
(MESCLE, and ZUCCA, 1988).

In poultry meat, pH determines the growth of some microorganisms.

indicated in the table (table no. 2):

Table No. 02: Optimum pH and growth limits of microorganisms in meat

poultry (GORDON, 1979)

9
 BACTERIES PH MINIMUM PH OPTIMUM PH MAXIMUM
GRAM+ - - -
Staphylococcus sp 4.0 6.8 - 7.5 9.8
Clostridium botulinum 4.7 - 8.5
Clostridium perfringens - 6.0-7.6 8.5
Clostridium sporogens 5.0 - 9
GRAM- - - -
Escherichia coli 4.3 6.0-8.0 9-10
Salmonella sp 4.5 6.0-7.5 8-9
Pseudomonas sp 5.6 - 8

• Redox potential (RH)

After the animal's death, the muscle with oxygen reserves shows a potential
deep, positive, and high redox (+ 250mV) which is favorable for multiplication
of aerobic germs (CRAPLET, 1966), then, the oxygen reserves are no longer
renewed by blood, the deep redox potential decreases, thereby favoring the
development of anaerobic putrefaction germs (BOURGEOIS et al., 1996).

According to their metabolic mode, different categories of microorganisms are recognized:

Strict aerobes: Can only grow in the presence of oxygen;

Micro-aerophiles: Although they require oxygen, they thrive in low environments.
oxygenated;
Strict anaerobes: They only develop in the absence of oxygen;
Facultative anaerobes: They develop regardless of the potential.
redox of the medium.

3.2.2 Extrinsic factors

• Temperature

This is the most important factor. Generally speaking, germs multiply all the more
slowly as the temperature is low (ROSSET, 1988).

10
Immediately after slaughter, the carcass must be refrigerated, and the cold chain must not be interrupted.
The storage conditions influence the composition of the microbial flora of a food.
(CHEFTEL H, 1977).

Most microorganisms proliferate at average temperatures above or

equal to +20°C. Meanwhile, the carcass temperature is around +38 to +40°C at the end
slaughter (GOUDIABY, 2005). According to ROZIER et al. (1985), the growth temperature
Bacteria is indicated in the table.

• The ambient humidity

Meat stored in an atmosphere with a relative humidity that is too high (above
at 95%) favors the intense development of a surface microflora of meats. While
Those stored in a dry environment last longer (BOURGEOIS and LEVEAU,
1991).

3.3 Nutritional factors

Most microorganisms develop on meats because they find everything there.

the nutrients necessary for their growth. The nutritional needs of microbes are
extremely variable ranging from low-demand microbes (water, oxygen, carbon dioxide,
minerals, simple nitrogen, energy) to very demanding microbes (nitrogen in the form of amino acid,
vitamin (MARCHANDIN, 2007).

4. Interpretation of microbiological analysis results:

4.1 Interpretation according to a three-class plan:

The interpretation of the results is carried out according to a three-class plan;

• Case where the value 'c' is different from zero (0):

The results are expressed as follows:

If the analysis result is less than or equal to 'm', the result of the criterion
microbiological is satisfactory;
If the result of the analysis does not exceed 'M' and if the number of units in the sample
giving a result greater than "m" and between "1" and "c", the result of the criterion
microbiological is acceptable;

11
 If the analysis result exceeds 'M' or if the number of sample units giving
a result between 'm' and 'M' is greater than 'c', the result of the criterion
microbiological is unsatisfactory.

❖ Particular case for histamine in fishery and aquaculture products from

species of fish associated with a large amount of histidine, except in fish sauce
produced by fermentation of fishery and aquaculture products.

The results are expressed as follows:

The result of the microbiological criterion is satisfactory when the following requirements are met
filled

the observed average value is less than or equal to 'm';

A maximum of c/n observed values are located between "m" and "M";

3. no observed value exceeds the limit 'M'.

The result of the microbiological criterion is unsatisfactory when the observed average value
exceeds 'm' when more than c/n values are located between 'm' and 'M' or when one or
several observed values are greater than 'M';

4.2 Interpretation according to a two-class plan:

The interpretation of the results is carried out according to a two-class plan, in the case where the value "
c is equal to zero (0).

The results are expressed as follows:

✓ absence in
The result of the microbiological criterion is satisfactory when there is an absence of the micro-
organism in all units of the sample;
The result of the microbiological criteria is unsatisfactory when the presence of the micro-
organism is detected in at least one unit of the sample. In the case of micro-
following organisms: Listeria monocytogenes, Salmonella, Campylobacter spp
(thermotolerant), the result reveals that the batch tested is unfit for consumption.
✓ For the limit value "m=M":

12
 If the result of the analysis is less than or equal to "m", the result of the criterion
Microbiological is satisfactory;
If the result of the analysis exceeds 'm', the microbiological criterion result is no.
satisfactory. In the case of Listeria monocytogenes, the result reveals that the controlled batch
is unfit for consumption.

4.3 Special case:

The sample is considered toxic if the limit is greater than or equal to 10.5for the bacteria
Sulfate-reducing anaerobes, coagulase-positive staphylococci, and Bacillus cereus.

III. Evaluation of the microbiological quality of the controlled batch:

The results of the microbiological analyses of the sample reveal the microbiological quality
of the lot:

Satisfactory quality, if the results of all microbiological criteria are satisfactory;

.Unsatisfactory quality if, at a minimum, one result on one of the microbiological criteria is
unsatisfactory;

Acceptable quality if, at minimum, one result in one of the criteria is acceptable, no result
not being otherwise, unsatisfactory;

The lot is considered toxic if the limit is greater than or equal to 105 for bacteria:
Sulfite-reducing anaerobes, coagulase-positive staphylococci, and Bacillus cereus

5. The main inputs

Manufacturing quality products is the best for artisanal butchers.

caterers. The focus is usually on the raw materials, the conditions of
fabrication or hygiene. But the ingredients used are also of great importance, of a
technical and commercial viewpoint. [Goddyn E and Deport J, 2002]

5.1 The additives

Food additives are substances added in small quantities to food.

industrial for improving flavor, texture, appearance... Composed of a molecule

13
simple (unlike the often more complex ingredients) they all have a code,
Exxx, awarded by the Codex Alimentarius Commission.

5.2 Nitrite

It plays an essential role in charcuterie. They prevent the Names / CE Codes

development of very dangerous bacteria for humans,
Sodium Nitrite (E 250)
responsible for botulism and salmonellosis. Furthermore, their
Potassium Nitrite (E 249)
use results in giving products their color
dew.

5.3L water

In the meat industry, the water used must have the necessary qualities to not
detrimental to the quality of the products:

It must be colorless, clear, without unpleasant odor or taste.

It must be free of harmful pathogens, viruses, dangerous parasites for
the man and present very low in common microorganisms.
It must be free of toxic substances (fluorine, asbestos, pesticides...)
pollution indicator substances (nitrites, ammonia, nitrates, ...), of substances
susceptible to the quality of the material (risk of corrosion or scaling).
The water must be potable, the pH value of this water is between 7 and 8.5, the chloride levels
are less than 250 mg/liter and those of nitrates are less than 50 mg/liter and its density must
being of 1. [DAOUDI A, 2006]
5.4 Table salt
Table salt (NaCl) is the most important ingredient for meat products, it has
important technological properties:
The influence on the taste of meat.
Conservation agent.
Action on water retention power.
In delicatessens, cooking salt is mostly used at concentrations of
1.5–2% whereas in raw cured products and raw cold cuts, the dose reaches
2–2.5% or 2.5–3%.
5.5 Sodium nitrite and/or saltpeter

14
These are so-called curing additives whose bacteriostatic role is fundamental, above all.
other, in a product such as dry sausage.
The common usage doses are 0.2 to 0.4g/Kg of mix for potassium nitrate and at most,
of 25g/Kg for nitrite salt (containing 0.6% NaNO2), to which is often added a small
dose of nitrates.[Paule D, 2006]

5.6 Flavored products (spices)

Spices are flavoring products with a warm and burning taste and aroma. According to the
type of meat product and the specific conditions of the company, we add different doses
spices during the manufacturing process. They are used either in their natural form
whether from spice blends or spice extracts. The main ones being pepper, garlic, cumin,
coriander, paprika, mace, nutmeg, and anise. [DAOUDI A, 2006]

6. Packaging
➢ The hose:

Cylindrical envelope of natural or artificial origin, used in charcuterie for the

manufacturing of meat-based specialties.
6.1 The use of the gut:

Professional charcutiers use the casing to package the meat beforehand.

worked, matured and seasoned with mixtures and spices.

The natural casing is very appreciated for many reasons: first of all, it is edible and
very resistant, but it also adds a taste quality to the meat.

6.2 Structure of the hose

The natural gut is not just a simple tube! If we look at it more closely, it is made from
from the submucosa (a layer of the intestine consisting mainly of collagen). It is
composed of 3 layers:

The first layer, the outer layer (muscular layer), is made up of the serosa and fat.

The second, the central layer is made up of white muscle fibers, providing the
hose resistance

15
The third layer, the very fragile inner layer, is the mucosa and plays a very important role.
exchange between food and blood

6.3 Classifications of qualities

The quality of the hoses is generally rated from A to C. 'A' indicating a high-quality hose.
quality, resilient, well calibrated and low porosity. Conversely, 'B' designates a low quality hose.

6.4 The different types of casings and their use

We distinguish between the different types of casings most commonly used in charcuterie for the production of
your preparations and specialties.

There are three main families of casings on the market: pork, sheep, and beef.

Each of them is used in charcuterie for different preparations. Depending on the

desired type of deli meat
As desired, one will have to adapt to such or such type of hose.

The calibers are given as a guideline; nothing prevents choosing a different diameter, for
make sausages, blood puddings and other cold cuts. After that, it's up to each person's taste!

➢ The sheep gut (the menu):

Characteristic: comes from the small intestine of sheep. Its length ranges from 15 to
20 meters, with a caliber of 14 to 30 mm
Specificity: it is a curved small diameter tube, soft and resistant to operations.
for filling, cooking, and smoking.
-Usage: fresh sausages (chipolata, merguez) - cooked sausages (Frankfurt,
Strasbourg, cocktail, white sausages and fine pasta) - dry sausages (Catalan fuet,
chorizo).
-Its color: the guts range from white to gray. The color varies depending on the
provenance of the sheep.
Main diameters used: 20/22 - 22/24 - 24/26

Charcuterie Recommended diameter (in mm)

Chipolata 22/24 or 24/26
Merguez 20/22
Frankfurter sausage 22/24
Strasbourg sausage 22/24
dried sausage 20/22

16
Aside: the sheep intestine is available in a "version".Halal, in order to respond to
the requirement of religion.
➢ Beef intestines

Thebig ofbeef:
Characteristics: comes from the large intestine of cattle
Usage: cooked sausage (garlic-flavored), dry sausage,
Lyon sausage, andouillette, chorizo, cervelas
Main diameters used: 50/55 - 60/65

The beef balloon:

Characteristics: appendage of the bovine with an average length

from 45 to 50 cm for a caliber ranging from 89 to 125+

Usage: andouille, salami, coppa, mortadella, sausage of

tongue, veal sausage

Main diameters used: 125/+

TheMenu ofbeef:

Usage: cooked sausage, andouillette, chorizo, black pudding,

cervelat

Main diameters used: 37/40

➢ Natural and synthetic casings:

Synthetic casings, also known as manufactured or artificial casings, are produced

in cellulose, plastic or collagen. Widely used for the production of cold cuts (merguez,
chipolata, garlic sausage, ...

17
Their presence, increasingly significant, is mainly due to the significant increase
from the demand while having a lower supply! Moreover, the standardization of products and the
cost reduction is one of the factors, causes of the use of these hoses.

Are synthetic casings edible? The answer is yes. However, from a

from a taste perspective, it's very average.

Natural casings remain the 'Rolls' for many reasons: better penetration.
smoke during smoking, elastic and very resistant, lack of taste in the meat, quality of
cooking, drying quality (the natural porosity of the casing allows the meat to breathe). Additionally,
they provide a neat appearance and artisanal quality to the final product.

II. Manufacturing process

1. Manufacturing diagram

18
 1. Reception of raw material

2. Storage

Whole frozen chicken Temperature: -12°C 2.2 Additives, potato starch,

cigar...etc. (ambient temperature)

3. Thawing 0 to 4°C 6. Weighing: preparation of ingredients and

additives Ba1.
Deboning 10 to 12°C Sp

Thighs
the chicken 5. Hashing 12 to 14°C Ha 6.1 Mixtures water + spices +
amidon + sel nitrité + sel de
White of
chicken Knead for 5 hours

- Cartons.
8. Melee Ch - Bags
- Plastic bags.
- Bottles
9. pushing/ embossing - Intestines
- Bottles

10. Drying / Smoking / Cooking

Four 95°C / 110 minutes

11. Packaging/ vacuum packing

12. Data

14. QI Delivery

Storage: 0 to 4°C
19
 1. Reception of raw materials and their storage
After slaughtering and butchering, the meat is kept cold until the next processing.
According to the local configuration, the chair is routed to the next processing station via
refrigerated or frozen form. It is important to ensure that the storage temperature is correct.;
the pwhole outlet frozen at a temperature of -12°C, regarding the additives, the casings, spices,

starch...etc. must be at room temperature. Refrigeration is essential for storage

from cooked deli meats. In the case of roasted chicken that undergoes the preservation process
Fumage, the duration of the latter and its type will determine whether it should be refrigerated or not.

2. Thawing

Its purpose is to bring the chicken's temperature back to its level during storage (-12°C,
-18°C, -24°C, or even -32°C) to a (-5°C to 0°C).

The technique used strongly determines the physical and microbiological changes.
which arise from it.

The rate of temperature increase inside the defrosted material is a factor

important losses due to exudation related to the transformation of ice into water. This speed:

Gradually decreases as the ice transforms into water;

It is faster on the surface when thawing is done with heat.
external ("classic" methods in cold rooms, or by water circulation).

This difference is less pronounced when thawing is carried out with a treatment
micro-waves or high frequency.

The technique used in the industry 'Cachir Mitidja' is that of cold air between 0
and 4°C; in cold rooms, it is slow but a technique that gives excellent results.
results, as microbial development is very limited.

3. Deboning

A separating technique for the breast and thighs of chicken, it is done manually at a
temperature from 10 to 12°C.

4. Hashing

20
Hashing is one of the basic processes in industrial meat processing.
performed with special devices of different sizes; the hand-operated chopper
up to the industrial model. It is important not to expose the meat to large variations
temperature, especially not to exceed 7 °C. That is why it is necessary to maintain the chain
from cold at the grinder and work with a cooling system if necessary
additional.

5. The mixture of ingredients

Vacuum cutters improve the color and grinding of meat. Thanks to

Using a vacuum cooker cutter, we save the separate cooking of the pieces of
meat, for example during the production of cooked charcuterie. On these devices, the
Temperature is of utmost importance as it fundamentally influences quality.
charcuterie finale.

6. The kneading

It corresponds to the movement of thigh and breast pieces of the chicken that
clash in a cylindrical tank, equipped with baffles. The tank is refrigerated or not,
sous vide in general. It is the height and the number of falls, in a low atmosphere
temperature that favors good kneading, which is reflected in the formation of sludge. The meat
must not exceed 10 °C during mixing. The loading is generally done at 60%
of the capacity of the mixer.

It is recommended to use constant weight loads to achieve a result of

identical kneading.

The rest time is very important in the process. It is always longer than the time of
rotation (of action). The sequences and rest periods are spread out over time to avoid
the warm-up, it results in the end what is called 'scrum' which will be ready intended for the
packaging chain.

7. The pushing / embossing

Push under synthetic casings 'collagen', it is about edible films made from
collagen (animal fibers) are naturally based, virtually sterile envelopes. The
Collagen is obtained by the synthesis of bovine dermis in different calibers.

21
The casing is ready to use (without prior soaking), in pleated sticks of various lengths
according to the needs (number of pieces or final weight depending on the length of the stick).
The meat must be tightly packed in the tube of the stuffer, there should be no air in it.
scrum, otherwise it is recommended to puncture the tube to let it escape or release the scrum
before embossing. The use of a vacuum pusher allows for embossing without the addition of air.

8. Dry cooking/smoking/drying
8.1 Cooking

Microbial contamination at the time of packaging the finished product determines its
shelf life and consequently its expiry date. Cooking is less often
considered as a means of correcting mistakes made during the phases
preparatory (poor handling, poorly controlled hygiene...etc.).
Despite this, under normal manufacturing conditions, the microbial destruction achieved
During cooking, the duration remains the main factor for stabilization. The choice of the method of
cooking is predominant. The cooking time depends on the shape of the finished product and
The cooking device used is ventilated or static. The amount of filling determines the degree of
cooking to core. Generally, the core temperature is between 72 and 95°C.
The ambient temperature in the cooking cell reaches over 100°C for 110 minutes.

8.2Fumage

Smoking is a cooking, preservation, and flavoring process for food by

exposes to fumes. It consists of subjecting a food product to the action of
gaseous compounds released during the combustion of plants (slow combustion)
creating a lot of smoke.

Smoking serves several purposes: flavoring and coloring, preservation by effect.

antimicrobial (the smoke has a bacteriostatic effect) and modification of the texture of
product.
Conservation is also obtained from the drying of the surface layers and effects.
thermal
In some cases, the smoking process is used to cook food.

22
 It mainly applies to meat products for which drying is followed by
Smoking allows for the preservation of meats and fish thanks to the combined action of
dehydration and antiseptics contained in the smoke. It is commonly used
also to transform the cheese

8.3 Drying

Following the resting period, the drying is carried out at increasing temperatures: from +8/+10°C to +33/+34°C.

The duration depends on the desired effect. The products are then cooled to +10/12°C. This type
The processing allows for obtaining products with very pronounced sensory characteristics: color.
very intense, very pronounced flavor, firm texture of the lean, advanced oxidation of
fats without deep alteration.

9. Packaging / vacuum sealed

For vacuum packaging, use non-retractable bags, suitable for

conditioning. The permeability to oxygen must be understood to be between 50 and 150 for durations of
minimum lifespan of 12 days (information on the technical data sheets of the bags).

For optimal conditioning, the mix must be well degassed before embossing (except in the case of
using a vacuum pusher). It must be at 4 °C for vacuum sealing.
maximum.

Machine vacuum adjustment:

From 1 to 10: empty at 7

From 0 to 99% empty: 99%
From 0 to 999 mbar: 10 mbar

10. Dating

The "roast chicken" sausages are dated using a dating printer (the date of
fabrication, expiration date, lot.
Storage: 0 to 4°C

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 Storage is done in cold rooms, previously set to temperatures
storage between 0 to 4°C, until the moment of distribution which must take place
without breaking the cold chain.

12. The delivery

It must not be sold in the open air or on public roads. The product must be
kept at a temperature not exceeding 4°C.

III. Regulation

The charcuterie and cured meat products must comply with three main types of
regulation:
❖ Order of June 9, 2004 amending and completing the order of July 26, 2000 relating to
Rules applicable to the composition and marketing of meat products
cuits.
❖ Executive Decree No. 16-299 of November 23, 2016, setting the conditions and procedures
for the use of objects and materials intended to come into contact with foodstuffs
foodstuffs as well as the cleaning products for these materials.
❖ Executive Decree No. 13-378 of November 9, 2013, setting the conditions and modalities
related to consumer information.

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IV. Microbiological analyses and their interpretations

Seven germs that can affect the quality of roasted chicken have been identified, the germs
total germs at 30°C, fecal coliforms, staphylococcus at 46°C aureus,
clostridium sulfite-reducing and salmonella; they are searched for in very specific volumes
by the dilution method.

• Preparation of the mother dilution [Official Journal No. 38 of 06/22/2014]

✓ Mother suspension and decimal dilutions:
Aseptically introduce 25g of the product to analyze into a previously sterilized bottle.
jar and containing 225 ml of diluent (peptone water).
Aseptically introduce 1ml of DM using a Pasteur pipette into a tube.
sterile test containing previously 9 ml of the same diluent, this dilution and beyond
introduce 1ml of the 10 dilution in the same way-2and 9 ml of diluent gives the dilution 103.

✓ These three dilutions will be used for the search for the following germs:
Total mesophilic aerobic germs at 30°C.
Fecal coliforms, Escherichia Coli.
Clostridium, sulfate-reducing.
Staphylococcus aureus at 46°C.
Bacillus, Salmonella.
Listeria Monocytogenes.
Yeasts and molds.
Enumeration of total germs at 30°C [NF V 08-017]
• Definition: The total aerobic mesophilic flora is the set of microorganisms
able to multiply in the air at an average temperature, more precisely in a
optimal growth temperature between 25 and 40°C. They can be micro-
pathogenic organisms or organisms causing alteration.

Starting from the decimal dilutions ranging from 10-3 to 10-1, aseptically transfer 1ml into a dish.
of stone;

Then complete with about 20ml of melted PCA agar;

Then make circular and back-and-forth movements in the shape of an '8' to
allow the inoculum to mix with the agar used.

25
 Let it solidify on the workbench;
• Incubation: The boxes will be incubated with the lids facing down at 30°C for 72 hours.
✓ Lecture: Counting colonies G.T appears in lenticular form in
mass.

✓ Interpretation:
UFC = N / (V*F)

With:

V = dilution volume;

N = number of colonies;

F = dilution factor

✓ Numerical application: UFC = 440 / 1 * 10-1=> UFC = 4400

The sampling plan is of class 'c' different from 0, the result of the analysis is
less than or equal to "m" 106, the result of the microbiological criterion is satisfactory; the product
is compliant.

2. Enumeration of fecal coliforms [NF V08-01]

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 • Definition: Fecal coliforms are microorganisms living in the intestines.
of animals or humans. They are generally lower in number than total coliforms.
and indicate that there is recent or constant contamination.
From the decimal dilutions starting from 10-3at 10-1aseptically carry 1ml in a
petri dish
Then pour about 15ml of VRBL agar into the petri dish;
Carefully mix the medium and let the mixture solidify on a workbench;
When the medium has solidified, pour about 4ml of the same agar;
We add a second layer of V.R.B.L to protect the inoculum, which is a layer.
protectress
Let it solidify again;
• Incubation: Place the inverted Petri dishes in an oven at 44 °C for 24 hours.
✓ Lecture: Count the colonies obtained in solid medium purple colonies.

✓ Interpretation: Absence of coliform germs (what has been circled are

debris.

3. Enumeration of staphylococcus aureus [ISO 6888]

• Definition:
Staphylococcus aureus is a gram-positive cocci bacterium, it has a diameter of about 0.5 to
1.5 μm, non-sporulating, immobile and facultatively anaerobic.
• Sample preparation for testing, the master suspension and its dilutions:

27
According to the specific standard dealing with the product in question.

Seeding:
Transfer 1ml of the mother suspension;
Carefully spread the inoculum as quickly as possible on the surface of the medium.
gelatinous while trying not to touch the edges of the box with a glass spreader
sterile;
Leave the boxes with their lids to dry for 15 minutes at room temperature;
• Incubation at 37°C ± 1°C for 24 to 48 hours.
✓ Lecture: After 24 to 48 hours of incubation, count the characteristic colonies.
black, shiny, with a diameter between 0.5 and 2 mm and featuring a border
opaque white, surrounded by a halo of lightening in the middle.

✓ Interpretation: absence of Staphylococcus aureus germs.

4. Enumeration of sulfite-reducing clostridia (C.S.R) [ISO 6649]

• Definition: These are germs that develop without oxygen (anaerobic) that
resistant to cooking by sporulating, belonging to the family Bacillaceae.

28
At the time of use, melt a bottle of meat liver agar and cool it to 45°C.
then add a bottle of alum and a bottle of sodium sulfite.
The medium is ready to use but must be kept in an incubator at 45°C.
• Seeding: The tubes containing the 10-2 and 10-1 dilutions will be subjected to:
Set to a heater at 80°C for 8 to 10 minutes;
An immediate cooling under tap water, in order to eliminate the shapes
vegetative and keep only the sporulated forms;
Start by aseptically transferring 1ml of dilution into a sterile tube;
Add about 15ml of liver meat agar.
Leave to solidify on the workbench;
• Incubation: The tubes will be incubated at 37°C for 16 to 24 hours, at most 48 hours.
✓ Lecture: a first reading must be done at 4 PM because:

On one hand, the C.S.R colonies are invasive, in which case we would be faced with a
completely black tube making the interpretation difficult and the analysis needs to be redone.

On the other hand, it is essential to identify any black colony that has grown en masse and of a
diameter greater than 0.5mm.

In the case where there is no characteristic colony, re-incubate the tubes and perform a
second reading after 24 to 48 hours.

✓ Interpretation: absence of sulfitoreductase.

5. Enumeration of Salmonella [ISO 6579, 2002]

• Definition: These are bacteria that appear in the form of gram-negative bacilli.
and which develop at a temperature of 37°C from 24 to 72 hours on Hektoen medium,
forming small colonies, colored green or blue-green.

29
 • Pre-enrichment :
Take 25g of the product to be analyzed from a sterile bottle containing 225ml of water.
buffered peptone (BP);
Homogenize this suspension;
Incubate at 37°C for 18 to 20 hours.
• Enrichment:
It is done from the middle of pre-enrichment;
Aseptically transfer 1ml of the pre-enriched solution into a tube containing the
mix of selenite S /C+ cysteine;
Incubate the tube at 37°C for 24 hours;
• Isolation:

Melt in a bath of water heated to approximately 70°C for 20 minutes a bottle containing
225ml of Hektoen agar;

Cool in the oven at 45°C;

Distribute the medium into petri dishes with 15 to 18ml per dish;
Let the boxes solidify on the workbench;

- Dry in the oven at 45°C. The petri dishes are placed upside down, edge down.
from the box on the edge of the lid;

- Take a drop from the enrichment medium with the platinum loop and inoculate it in
selective medium streaks (Hektoen agar);

• Incubation: Incubate the Petri dishes at 37°C for 24 hours.

✓ Lecture: Counting the salmonella that develop in the form of colonies
green or blueish with or without a black center.

30
 ✓ Interpretation: according to the confirmation test, there was an absence of germs
Salmonella.
6. Enumeration of Listeria monocytogenes [ISO11290-1 and 2:2017]
• Definition: Microorganisms forming typical colonies on selective media
solid and possessing morphological, physiological and
biochemical described when tests are carried out in accordance with this
document.
• Sample preparation:
Take 25g of the product to be analyzed from a sterile bottle containing 225ml of peptone water.
stamped (EPT) ;
Homogenize this suspension that corresponds to the mother solution 10-1;
- Leave at 20°C for 15 minutes to 1 hour;
Prepare the decimal dilutions according to the specific standard addressing the product in question;
• Seeding and incubation:
Transfer 0.1ml of the sample for testing if the product is using a sterile pipette.
liquid or 0.1ml of suspension in the case of solid products (dilution 10)-1) to the
surface of a box middle agar;
Repeat the operation with the dilution 10.-2and the dilutions if necessary;
Spread the inoculum as quickly as possible on the surface of the agar medium.
while trying not to touch the edges of the box with the sterile glass spreader;

31
 Let the boxes dry with their lids for 15 minutes at room temperature.
ambient
Incubate at 37°C =/= 1°C for 24 to 48 hours.
✓ Reading the boxes:

After incubation for 24-48 hours (before any excessive colony development with some
large overlapping opaque halos that may make reading difficult,
count the characteristic colonies of Listeria monocytogenes: blue-green colonies
surrounded by an opaque halo (typical colony).

Count all colonies of L. monocytogenes in Petri dishes containing less than

150 characteristic colonies.

✓ Interpretation: Absence of Listeria germs.

6. Enumeration of Bacillus cereus [ISO 7932]

• Definition: the genus Bacillus consists of spore-forming and soil bacteria,
ubiquitous, found in soil, water, dust, plants, and materials
feces from humans and animals. Most of these bacteria are low pathogenic.

32
 for man, with two exceptions: B. anthracis, which is responsible for anthrax, and
B. cereus which is the species most frequently isolated from pathological products.
infections with B. cereus can be classified into three categories: digestive infections,
local infections and systemic infections.
• Sample preparation for testing, of the mother suspension and its dilutions:
Take 25g of the product to be analyzed from a sterile vial containing 225ml of TSE;
Homogenize this suspension which corresponds to the mother solution 10-1;
Prepare the decimal dilutions according to the specific standard concerning the product in question.

• Seeding and incubation:

Transfer with a sterile pipette 0.1 ml of the sample for testing if the product is
liquid or 0.1ml of the mother suspension in the case of solid products (dilution 10-1) to the
surface of a gel box;
Repeat the operation with the 10 dilution.-2and the following dilutions;
Spread the inoculum as quickly as possible over the surface of the gelled medium while trying
do not touch the edges of the box with the sterile glass spreader;
Let the boxes dry with their lids at room temperature.
Incubate at 30°C + 1°C for 24 hours;
If the colonies are not visible, incubate again for an additional 24 hours.
30°C
✓ Reading the boxes and interpretation:

After incubation for 24-48 hours, count the characteristic colonies of Bacillus.
cereus: pink colonies (inability to ferment mannitol) surrounded by a precipitate
(production of a lecithinase).

✓ Interpretation: Absence.

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 Plan Microbiological limits
Microorganism sampling (ufc/g)
Categories of goods
s/metabolites
food
N c m M

Escherichia coli 5 2 5.102 5.103

Coagulase-positive staphylococci 5 2 5.102 5.103

Cured meats crues à Sulfate-reducing anaerobes 5 2 30 3.102

to consume
cooked(1)
Salmonella 5 0 Absence in 25 g

Aerobic germs at 30 C 5 2 106 107

Escherichia coli 5 2 10 102

Cooked charcuteries not containing Coagulase-positive staphylococci 5 2 102 103

no starches (1)

sulfate-reducing anaerobes 5 2 50 5.102

Salmonella 5 0 Absence in 25 g

Listeria monocytogenes 5 0 100

Aerobic germs at 30 C 5 2 106 107

Escherichia coli 5 2 10 102

Coagulase positive staphylococci 5 2 102 103

Cooked charcuterie with starches
(1)
Sulfite-reducing anaerobes 5 2 50 5.102

Bacillus cereus 5 2 102 103

Salmonella 5 0 Absence in 25 g

Listeria monocytogenes 5 0 100

Table from the official journal of the Algerian Republic No. 3 of products
charcuterie based on meat.

34
 • Conclusion

Poultry deli products remain very popular among the majority of the population.
Algerian compared to other types of meats, given its reasonable price, moreover
its pleasant taste and nutritional value. However, due to its very richness
In terms of nutrients, meat provides a very favorable environment for most contamination.
microbial which can pose health risks to consumers, this is the subject of
of the quantitative assessment of this microbial contamination by conducting the research and the
counting of the germs described in the official journal of the Algerian republic as well
It should be noted that controlling the supply chain helps to reduce the risk of contamination.
meats. It will then be a matter of respecting hygiene at the level of farms, the chain of
production and packaging, this to obtain a healthy and compliant product.
regulation.

35