Sausages, types of dry and semi-dry

Dry and semi-dry sausages are products with a long history of production and consumption. Most of them have been traditionally consumed for centuries. The processing technology for both dry and semidry sausages is briefly described. Chemical changes in proteins and lipids and their effects on sensory quality are summarized. The variety and amount of volatile compounds generated as a consequence of the microbial flora activity and their influence on flavor quality are also described.