Liha töötlemine
In the course of this testing of dif-
curing additive exerts a remarkable effect. ferent types of commodities, foods of plant
This low temperature (definitely below 15°C, and animal origin were investigated equally.
preferably 10°–12°C) has to be maintained as Mold-covered salami and country ham were
long as water activity value decreases during examined in this way as well (Leistner et al.
drying to a value of about 0.92–0.93, yet 1965; Bullerman et al. 1969; Burmeister and
temperature should be raised moderately, Leistner 1970; Ciegler et al. 1972; Wu et al.
which is necessary for mold growth (16°– 1974). The aims of these experiments were
18°C or somewhat higher). As a result of manifold:
further drying, water activity decreases, and • to gather information on the most common
as is generally accepted, dry sausages (with molds growing on salami and cured meat
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