Resumo

ELIAS, M.; SANTOS, A. C.  e  RAPOSO, B.. Secondary row material characteristics used in traditional Portuguese dry sausage production. Rev. de Ciências Agrárias [online]. 2007, vol.30, n.1, pp.424-438. ISSN 0871-018X.

Several secondary row materials are used in the production of traditional dry sausages from Alentejo: pepper, garlic, salt, and natural casings. Samples from those raw materials were collected from two different factories in Alentejo (designed by A and B). Six samples of each referred raw material per factory were analysed. Physical-chemical and microbiological analyses were made. Considering the results obtained, row materials from factory B were more stable and with more quality than those from the other factory.

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