Liha töötlemine
from pork less risky (case hardening) than
During Mold-Ripened
that of sausage made entirely from beef. The
Sausage Production
microbial quality of poultry and game has to
The selected ingredients (meat, fat) have to be controlled very thoroughly (mainly for
be chilled (meat) and frozen (fat) to 1° to 2°C salmonellae, listeriae, EHEC, and parasites),
and −5° to −7°C, respectively. During com- in order to keep the safety risk as low as pos-
minution and blending spices, carbohydrates sible. Low-temperature freezing (−18°C and
and starter culture (if used) is added with the below) for several days to several weeks,
other ingredients and with curing salt. depending on the temperature, can be a useful
Stuffing is made under vacuum, sausages are weapon against parasites.
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