Compilation of odour threshold values in air and water by G. J. van Gemert and A. H. Nettenbreijer. Joint publication of the Central Institute for Nutrition and Food Research TNO (CIVO) and the National Institute for Water Supply (RID). National Institute for Water Supply, P.O. Box 150, Leidschendam, The Netherlands. Price: Dfl. 22

This article describes the processing technology of “fermented sausages”. Product safety is ensured by a proper balance between acidulation (normally achieved via bacterial lactic acid production) and a lowered water activity created by a combination of salting (curing) and drying. Within the product, important chemical changes take place as well as further diverse microbial metabolism of peptides and fatty acids, liberated mainly by proteolytic and lipolytic enzymes present in the raw meat and fat materials, respectively. The variety of compounds formed as well as their volatilization lead to sensory quality. Newer developments include the production of “functional fermented sausages” as a result of the overall health debate around processed meats.