1. Definition

The fresh minced product (mêlée), with a lipid content of around 20-22%, is stuffed into natural, artificial or synthetic casings of widely varying sizes (from 20-22 mm to over 100 mm). Subsequently, an acidification process – drying produces the dry stabilized product, whose final water activity A _w is generally between 0.85 and 0.90.

• Current standards

  Table 1 gives the chemical criteria...