Functional dry-cured sausage production technology

Abstract

One of the new directions for the modern meat processing industry is the production of functional meat products. The development of functional dry-cured sausages is of no small importance in the nutrition of the population, they have a high biological, nutritional value, gastronomic quality, presentation, have a positive effect on the human body, since they are made from natural raw materials and ingredients without artificial additives, and therefore are intended for mass production, to the consumer.