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Meat from Sudan

Musranمصران

Musran is fermented animal intestine from Sudan, used in stews. Dirar describes Sudanese sausages and fermented, sun-dried products made from many parts of the slaughtered animal, including the gut. A 2022 sequencing study found Escherichia-Shigella the most abundant bacterium in musran samples.

A short entry: the sources we found record only what is said here about Musran itself. Its own sources do not record how it is made, so the steps and scenes below are those of Pastırma (Kayseri pastırması, Erzurum pastırması), the closest documented meat ferment, shown as a guide to the method, not as a record of Musran.

Short entryMeat

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
animal intestines

Total time across the steps of Pastırma (Kayseri pastırması, Erzurum pastırması): 14 days – 21 days

Start
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What changes: Slits cut at 45° are packed full of nitrite curing salt

Step 1 of 9 · steps of Pastırma (Kayseri pastırması, Erzurum pastırması)
Cut slits at 45° (şaklama) and fill with curing salt
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

Nitrite salt fixes colour and flavour and holds back pathogens, above all Clostridium botulinum, and rancidity. Output: slit beef packed with curing salt.

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

At a glance

Musran is fermented animal intestine from Sudan, used in stews. Dirar describes Sudanese sausages and fermented, sun-dried products made from many parts of the slaughtered animal, including the gut. A 2022 sequencing study found Escherichia-Shigella the most abundant bacterium in musran samples.

What makes this one different

Musran ferments intestine, not muscle meat; miriss, from the same study, ferments the fat sheath.

Related ferments

Safety

Escherichia-Shigella, a group that can cause dysentery, was the most abundant bacterium in the samples.

Hazards the sources name: Escherichia-Shigella, the most abundant bacterium (16S sequencing).

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [sami2022] Sami A., Elimairi I., Ross P., Elsiddig M., Elyass Y., Salih H., Stanton C. 2022, Sudanese fermented foods, The Boolean 6:89-93paper
  2. [dirar1993] Dirar H.A. 1993, Fermentation to secure food supply, ILEIA Newsletter 9(3):5-6web