ABSTRACT
The origin of fermented meat products still remains unknown, although the history of fermented sausages goes back more than 2000 years in Mediterranean countries (1). Today’s sausages are still made from the ancient recipe: comminuted meat, mixed with salt and spices, and stuffed into casings, then ripened and dried. Sausages can be surface treated-smoked or molded. Industrial development in the second half of the 19th century led to use of interior as well as exterior starter cultures to control sausage manufacturing.
