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• temperature reduction after necessary sliceable at a much higher moisture content
pH-drop may take place stepwise or than with traditional dry sausages, where
drastically, coagulation of this protein matrix comes
Mold-Ripened Sausages 369
Figure 21.1. Characteristic curves for temperature pattern during ripening-drying of sausages manufacturated
traditionally or with starter cultures.
through at a much later stage because of the thus higher aw-value) in combination with
saline concentration. The early sliceability of lowered pH-value ensure safety in terms of
lactic starter fermented sausages and the hygiene and spoilage prevention. Although
special taste are characteristic features of intensive metabolic activity of microflora and
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