Liha töötlemine
promote the molds’ growth. Major critical metabolites from tissue and bacterial enzyme
points in dry sausage technology differ as to activities taking place during ripening results
whether traditional or starter culture technol- in a high variety of aroma-rich raw dry sau-
ogy is applied (Incze 2004a). sages, which no other technology is capable
In a high-quality product, properly pig- of reaching. For better safety, better sensoric
mented meat from possibly heavy-weight value (color and taste), and for its antioxida-
pigs is used with hard fat (lower unsaturated: tive effect, curing salt, NaNO2 or KNO3,
saturated fatty acid ratio, PUFA : TFA ≤ 12%– is usually added to the sausage (NaNO2 in
16%). Fat from animals fed with feed con- the form of nitrite salt: 99.5% NaCl, 0.5%
366 Chapter 21
NaNO2). As a result of the reaction between usually as powders, sometimes as a separate
annaabi.ee 
