ABSTRACT
German-style “Frische Mettwurst” and Maghreb-type “Merguez” (Benkerroum 2013) are fermented only briefly, just enough to ensure a pH drop to below 5.6 and cohesion between the meat and fat particles. They must be stored refrigerated and have only a short shelf life. In Germany, where many people eat raw minced meat, they are often eaten raw while merguez and many other varieties are normally cooked before consumption.
