Liha töötlemine
Dry fermented sausages characteristics and examples
Process Process Moisture aw Final pH M:P Drying Examples References
T (°C) time (%)
24 to 15 5–6 35 0.82–0.90 5.8–6.7 1.1–2.1 : 1 Air Southern Italy Parente et al. (2001)
Air Salciccia/Soppressata Villani et al. (2007)
Naples-style salami Bonomo et al. (2008)
30 to 12 5–6 35 Coppola et al. (2000)
22 to 12 4–17 40–46 5.2 Air Nort East Italian salami Comi et al. (2005)
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