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Meat fermentation in sausages is a preservation method which results in unique and distinctive meat properties regarding flavor, palatability, and tenderness. Changes from raw meat to a fermented product are caused by lactic acid producing microorganisms which lowers pH of the sausage to at least 5.3 but can be between 4.6 and 5.0. Fermented and dried products are not typically fully cooked...Read more

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