ABSTRACT
Fermented meat products (salami and sausage) are very popular within consumers worldwide. They are produced as local specialties in small local companies as well as manufactured industrially in large companies. The basic ingredient is pork, beef, mutton and fat, or poultry meat with a lower or higher proportion of adipose tissue. Lipids generally form the major fraction in fermented sausages that ranges from 25-55% (Karslioglu et al. 2014). Higher fat content makes these products a subject of fat decomposition (hydrolysis and oxidation) with following manifestations of fat rancidity.
