Liha töötlemine
Many
types (40–120 mm) and smoked are very salami-style sausages made of beef and/or
popular in the United States (Rust 2007). pork meat are produced in Argentina, among
Among semidry fermented sausages, them Salame de Milán, which is produced in
Lebanon bologna is a unique product origi- different regions, and Salame Tandilero,
nated by Pennsylvania German immigrants from the town of Tandil (Buenos Aires),
388
Table 22.2. 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)
annaabi.ee 
