Abstract: Sausage ripening is bound to follow the complicated physicochemical and microbiological process, and sausage hereby became appropriate acidification, with characteristic flavor and storage stability. The technologies used for fermentedsausage production vary greatly, and depend largely on ripening conditions (a series of critical processing factors). Particu-larly, the temperature and duration of fermentation differ widely for the various products. To better control the production tounderstand the mechanism of raw sausages fermentation and to optimize the conditions for better product qualities have beestudied.

Key words: Saw sausages , Fermented technology , Production control