Liha töötlemine
31.5 and 31.6, respectively. Most products temperature abuse.
are filled into casings and molds, heated to
core temperatures between 68° and 80°C,
Fermented Sausages
and subsequently handled and sliced. Hence,
their shelf life is limited to a few weeks under Critical values for the manufacture of fer-
refrigeration, and they are usually spoiled by mented sausages have been summarized by
recontaminant bacteria. For products with Lücke (2007), and details on quality control
extended shelf life, even at ambient tempera- and HACCP systems for these products have
tures, additional factors are important. For been published by Fraqueza et al. (2007) and
cooked dried sausages, these include formu- Toldrá et al. (2007). Table 31.7 gives an
lation (water, fat, salt) and water loss during example for a product common in Germany.
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