Liha töötlemine
can be observed, and lactobacilli account for Berger 1998). It is interesting to mention that
the majority of microorganisms in the final depending on the sausage diameter, flavor
product. differences can be observed: aroma is more
As a result of salt, soluble protein goes intense in larger sausages, due possibly to
into solution and forms a net among meat and more anaerobic fermentation. More details
fat particles, which is gelified by lactic acid on microbiological and biochemical changes
or by concentrating salt. This matrix ensures and aroma formation can be found in other
good adhesion between meat and fat particles publications (Talon et al. 2004; Tjener and
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
annaabi.ee 
