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Dry Air Helps Sausages Mature Faster

The process of manufacturing meat products consists of various specific steps combined in such a way that unique products are obtained with characteristic ingredients and flavours. This stepped process is applied to the production of raw sausages such as salami. In this complex manufacturing process, meat, fat, water and usually starter cultures are used. These are microorganisms that affect maturation and influence the characteristics of the sausage product. As per the specific recipe, components of the sausage meat are minced into a homogenous mixture and then filled in casings of various material and diameter. Download this free white paper to find out more.

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DOWNLOAD WHITEPAPER

Dry Air Helps Sausages Mature Faster

The process of manufacturing meat products consists of various specific steps combined in such a way that unique products are obtained with characteristic ingredients and flavours. This stepped process is applied to the production of raw sausages such as salami. In this complex manufacturing process, meat, fat, water and usually starter cultures are used. These are microorganisms that affect maturation and influence the characteristics of the sausage product. As per the specific recipe, components of the sausage meat are minced into a homogenous mixture and then filled in casings of various material and diameter. Download this free white paper to find out more.

Download to find out more.

DOWNLOAD

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