Secondary row material characteristics used in traditional Portuguese dry sausage production

Abstract

Several secondary row materials are used in the production of traditional dry sausages from Alentejo: pepper, garlic, salt, and natural casings.

Samples from those raw materials were collected from two different factories in Alentejo (designed by A and B). Six samples of each referred raw material per factory were analysed. Physical-chemical and microbiological analyses were made.

Considering the results obtained, row materials from factory B were more stable and with more quality than those from the other factory.