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Meat from Thailand
Mam is a northeast Thai sausage of minced beef, buffalo or pork mixed with liver (and spleen), salt, garlic, roasted rice and cooked rice. The mix is packed into a cleaned intestine, stomach or bladder and hung in the shade for a few days until it turns sour. The Thai community product standard sets its pH at no more than 4.6.
| Minced beef, buffalo meat or pork | The main ingredient; there is no fixed ratio of meat to liver[jircas-mam][tcps-mam] |
| Liver (and spleen) of the same animal | [jircas-mam][tcps-mam] |
| Salt, crushed garlic, ground roasted rice and cooked rice (cooled) | [jircas-mam][tcps-mam] |
| Ox small intestine or stomach, or bladder | Cleaned by kneading with coarse salt, washed with alum solution and kept soaking in water[jircas-mam][tcps-mam] |
| Starter | spontaneous |
Total time across the recorded steps: 2 days – 3 days
What changes: Meat and liver are minced and mixed with salt, garlic and two kinds of rice
Meat and liver are minced together and mixed well with salt, garlic, ground roasted rice and cooled cooked rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Mam is a northeast Thai sausage of minced beef, buffalo or pork mixed with liver (and spleen), salt, garlic, roasted rice and cooked rice. The mix is packed into a cleaned intestine, stomach or bladder and hung in the shade for a few days until it turns sour. The Thai community product standard sets its pH at no more than 4.6. Made in 5 steps over 2 days – 3 days. The longest step, hang in the shade to sour, takes 2–3 days (Thai Industrial Standards Institute 2003). Pediococcus pentosaceus and Micrococcus sp. and Staphylococcus epidermidis do most of the fermenting.
| Main step | 2–3 daysSet[tcps-mam] | Hang in the shade to sour |
|---|---|---|
| Acidity | pH up to 4.6Set[tcps-mam] | Hang in the shade to sour |
Mam adds liver and spleen to the meat and uses roasted rice as well as cooked rice, and it is packed in a large gut, stomach or bladder. Naem uses pork and boiled rind with cooked sticky rice, wrapped in leaves.
Thai community product standard TCPS 146-2546 sets pH at no more than 4.6, bans food colouring and requires Salmonella to be absent in 25 g, S. aureus and C. perfringens absent in 0.1 g and E. coli below 3 MPN per g. Its label rules call for advice such as cooking before eating and keeping it refrigerated. The mix is raw meat and liver hung in the shade, and souring is not a kill step. The US CDC says curing, drying or smoking alone does not consistently kill Trichinella worms, and undercooked pork is among the meats it names. Cook mam through before eating.
Hazards the sources name: Salmonella, Staphylococcus aureus, Clostridium perfringens and Escherichia coli are tested for under the community product standard (Salmonella absent in 25 g; S. aureus and C. perfringens absent in 0.1 g; E. coli below 3 MPN per g).
Every number is labelled with how it is known. How this atlas is made
A home industry of northeast Thailand. Thai Wikipedia notes it was first a way to keep beef left after a cow was slaughtered, using better meat than for sai krok.
