Liha töötlemine
controlled to some extent by technicians and (fat and moisture content, type of meat), pH
completed mostly by tissue enzymes and the (traditional or lactic starter product), and
metabolic activity of inoculated and/or indig- diameter of the sausage, but total expected
enous microorganisms (Incze 2004b). Drying weight loss also has some influence (Figs.
is a not less complicated process because the 21.1 and 21.2).
behavior of proteinaceus material determines Keeping this in mind, it is easy to accept
the possible rate of moisture evaporation, that there are great differences in the total
which is entirely different from that of wood, lengths of mold-ripened dry sausage pro-
for instance. Uniform air distribution is a pre- duction time. While about 3 weeks are suf-
condition for uniform and consistent sausage ficient for ripening and drying of a ca 36-mm
quality
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