Process for producing meat products and sausage products

摘要

The process comprises a first process step in which the raw material is treated with additives containing sugars and is inoculated with cultures of microorganisms which have at least a content of those cultures which convert sugars into carbohydrates having binding properties. In the second process step, the raw material thus treated is stored for ripening at suitable climatic conditions. By means of the conversion of the sugars into carbohydrates having binding properties, the technologically important properties of the meat products and sausage products are improved.