Editing Salami (section)

==Shelf life==
Salami will remain stable for long periods of time, as it has a low water activity and contains preservatives, colorings, flavorings, antioxidants and acidifying cultures.<ref name=":5">{{Cite journal |last1=Lorenzo |first1=José Manuel |last2=Bedia |first2=Mario |last3=Bañón |first3=Sancho |date=1 March 2013 |title=Relationship between flavor deterioration and the volatile compound profile of semi-ripened sausage |journal=Meat Science |volume=93 |issue=3 |pages=614–620 |doi=10.1016/j.meatsci.2012.11.006 |pmid=23273472}}</ref> Semi-ripened salami will maintain its flavor for a long time under retail display conditions, but it will eventually deteriorate due to the development of incipient [[Rancidification|rancidity]].<ref name=":5" />  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.<ref name=":5" /> The main cause of flavor deterioration in dry-cured sausage is rancidity, although the possible formation of other off-flavors, such as mouldy, acid, putrid or pungent traits, may contribute to the decreased quality.<ref name=":5" />

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.<ref name=":6">{{Cite journal |last1= Marangoni |first1= Cristiane| last2= Moura| first2= Neusa Fernandes de|title=Sensory profile of Italian salami with coriander (Coriandrum sativum L.) essential oil |journal= Food Science and Technology (Campinas)|volume=31|issue=1|pages=119–123|doi=10.1590/S0101-20612011000100016|issn=0101-2061|date=March 2011|doi-access=free}}</ref> Additionally, salami with coriander essential oil shows improvements in the sensory attributes of taste, odor, texture, brightness, and red color intensity.<ref name=":6" />