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Devlieghere, and J. Debevere. 2004.
Biochimie 74:291–296. Evaluation of meat borne lactic acid bacteria as pro-
Válková, V., A. Saláková, H. Buchtová, and B. tective cultures for the biopreservation of cooked
Tremlová. 2007. Chemical, instrumental and sensory meat products. International Journal of Food
characteristics of cooked pork ham. Meat Science Microbiology 96:149–164.
77:608–615.
Vasilopoulos, C., F. Ravyts, H. De Maere, E. De Mey,
H. Paelinck, L. De Vuyst, and F. Leroy. 2008.
Chapter 17
Cooked Sausages
Eero Puolanne
Introduction Berliner, bologna, Cotto salami, frankfurters,
smokie links, and wieners). Kinsman pres-
For producers and consumers, cooked
ents hundreds of different sausages, includ-
sausage is an ideal meat product: it can be
annaabi.ee 
