Liha töötlemine
in Europe, and P. acidilactici or direct acidu-
American
lation is used to reach a pH of 5.4 or less.
Since fermented sausages’ manufacturing Other popular dry sausages are salami made
practices in the United States and in many from pork and small amounts of beef, sea-
Latin American countries were introduced by soned with garlic; pepperoni are also made
European immigrants, many typical European of pork and beef, and are usually smoked;
fermented sausages can be found in the and chorizo is highly spiced and smoked.
Americas. American semidry sausages are About 90% of the pepperoni produced
considered to be acidified processed meat (115,000 tons/year) is sold in stick form for
products with an M : P ranging from 3.7 : 1 to pizza topping (Faith et al. 1997).
2
annaabi.ee 
