Abstract
The production of raw fermented salami goes back hundreds of years as it was quickly discovered that shelf stable meat products could be produced by adding salt to meat and subsequently drying the product. Fermentation of foods has been carried out for thousands of years. In earlier years, nothing, or very little, was known about parameters such as pH value and water-activitywater activity but safe products were still made by relying on empirical know-how. Even today, with all the help of modern technology, know-how and practical experience are still additives highly sought after!
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