Abstract: | The main concern of food industry specialists nowadays is to guarantee publichealth by securing the consumption of salubrious food products with a high degree ofinnocuousness and a high nutritional value. The informed consumers prefer fresh meatproducts. Raw-dry sausages and salami fall into this category because they are wellpreserved for longer periods of time and for their specific flavour. The present study’s aimwas to determine the nitrite’s content variation- nitrite is imperative for the reddish colourin meat and also for anti-microbial protection by using starter cultures of selectedmicroorganisms, which, together with other components such as humidity, pH value andhydrolysed nitrogen secure the product’s preservation stability – as well as to analyse thefinite product’s sensory characteristics. |
