Liha töötlemine
without any kind of additives that reduced four thousand years, and that Roman legions
ripening-drying time (starter culture, chemi- had a supply of dried sausages that did not
cal acidulant), but in the last half century, spoil for a long time (Bacus 1984).
these sausages are manufactured more and Raw sausage ripening and drying used
more with the help of starter cultures, or meat, fat, salt, and spice, with no substances
sometimes with chemical acidulants. added to reduce ripening time because
Traditionally produced sausages are no nothing was known about microorganisms
longer dominant. and their role in this process. Still, early
Due to the optimal nutrient composition sausage makers must most likely have had
of meat, an important feature equally favored positive experiences with the addition of
annaabi.ee 
