21. Mold-Ripened Sausages

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Kálmán Incze

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch21

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Incze, K. (2010) Mold-Ripened Sausages, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch21

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. Hungarian Meat Research Institute, 1097 Budapest, Gubacsiút 6/b, Hungary

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897



  • mold-ripened sausages - raw fermented products with longer ripening and drying time;
  • raw sausage ripening and drying - using meat, fat, salt and spice, with no substances added;
  • classification of mold-ripened sausages;
  • technology of mold-ripened sausages;
  • main technological steps during mold-ripened sausage production;
  • spices and curing salts - important substances added to comminuted meat and fat;
  • use of starter cultures - lactobacilli (lactic starters) metabolizing carbohydrates added to lactic acid;
  • characteristic curves for temperature pattern during ripening - drying of sausages;
  • microbiological and chemical changes in mold-ripened sausages


This chapter contains sections titled:

  • Introduction

  • Classification of Mold-Ripened Sausages

  • Technology of Mold-Ripened Sausages: Raw Materials

  • Main Technological Steps During Mold-Ripened Sausage Production

  • Formation of Mold Cover

  • Microbiological and Chemical Changes in Mold-Ripened Sausages

  • Safety of Mold-Ripened Sausages

  • Molds and Mycotoxins

  • Packaging of Mold-Ripened Sausages

  • Shelf Life

  • Quality Defects: Cause and Prevention

  • References