Liha töötlemine
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
by human beings, other carnivora, and micro- a small amount of successfully produced
organisms, it has always been the target of sausage to the new sausage raw material
microbes that break down and transform this (back slopping), similar to the leavening
most valuable source of protein, fat, and vita- given to bread. Thanks also to the pioneering
mins for the sake of their own growth. works of Pasteur in fermentation and to the
The result of their metabolic activity— excellent scientists Niinivaara and Niven, a
spoilage and/or poisoning—must have been determinant change came through in this
realized by early humanity, especially with technology: with their contribution, we
annaabi.ee 
