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Studies on the selection of a technologically suitable and a toxicologically harmless fungal strain for the preparation of raw sausage

, : Studies on the selection of a technologically suitable and a toxicologically harmless fungal strain for the preparation of raw sausage. Zentralblatt fur Veterinarmedizin, B 19(4): 291-300

Certain spp. of fungi can enhance the appearance, odour and taste as well as the preservation of preserved meat products such as raw sausage of the Hungarian or Italian type. Hitherto, judgement of the suitability of a fungus was made solely on the typical surface layer produced and the characteristic aroma of the particular fungus.


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