Liha töötlemine
and also good sliceability; binding and struc- Stahnke 2007) and in Chapter 9 of this book.
ture is formed this way (van’t Hooft 1999;
Incze 2007).
Safety of Mold-Ripened Sausages
During ripening, tissue and bacterial
enzymic activity causes the breakdown of Dividing these products basically into two
protein (proteolysis) and lipids (lipolysis). categories depending on whether lactic
Muscle tissue enzymes (endoenzymes) play starters are used or they are manufactured by
a role in dry sausages during the first part of traditional methods provides more informa-
ripening, and enzymes of microorganisms tion on technology, microbiology, and safety
are responsible mainly for proteolysis and than do distinctions such as northern and
lipolysis. As a result of this metabolism, southern types (Talon et al. 2004). Thus,
annaabi.ee 
