Evaluation of microbial characteristics of dry fermented sausage without primer culture

Nowadays, traditional and organic products have attracted many fans because these products are free of chemical residues. Traditional sausages that are fermented with natural micro flora can be used instead of preservative added products. In this study, fermented sausages were produced by a traditional method, using beef meat at different spice concentrations (1, 3, 5%W/W) (refrigerator and room). Curing period was 90 days at ambient and refrigerator temptations, chemical and microbial experiments were conducted on the production day and monthly intervals. In order to analyze the data from different treatments, the test was conducted in a completely randomized block design with three-way ANOVA with a single intra-group agent.
The statistical analysis indicated that the effect of spice concentrations on pH and moisture was significant (P