Liha töötlemine
sometimes hard to meet, a fact that causes inactivation of the “good fat.”
problems mainly with those pathogenic Mostly pork and/or beef, lamb, poultry,
microbes that are rather resistant to lowered goat, camel, horse, and game are used in
aw- and pH-value (Listeria, enterohemor- these sausages, depending on historical,
rhagic E. coli). ethnic, and religious traditions (Santchurn
High technological, hygienic, and sensory and Collignan 2007; Vural and Özvural
quality of raw materials, ingredients, and 2007). Pork meat and fat is not used in sau-
additives, as well as proper and thoroughly sages that meet Islamic and Kosher rules. It
controlled processes, are the preconditions is generally accepted that the drying speed of
for high-quality dry sausage. pork is lower than that of beef or lamb, partly
annaabi.ee 
