The fermentation processing of raw sausages controlled by metabolic activity of added microorganisms (starter cultures) has been known for several decades and is widespread in countries with developed meat industries. Its success is due to several factors, like rapid turnover, pleasant aroma and taste, and good safety record, to name just a few. The basic process is the bacterial breakdown of added carbohydrate, mostly dextrose and/or sucrose or any other mono-or disaccharides, as a result of which lactic acid is formed. In the presence of lactic acid the pH drops to a value close to the isoelectric point of muscle protein, in this way reducing water-holding capacity and making rapid drying possible. By doing so, growth of undesirable microorganisms is inhibited, salmonellae and staphylococci being most important in this respect, and firm consistency is formed in a very short time. In addition to these basic processes other biochemical changes also take place, of which changes in Ncompounds and in lipids seem to be important in formation of aroma 91

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