A study of physico-chemical properties and instrumental measurement of colour was carried out on seven di!erent brands of traditional
Croatian homemade dry fermented sausage known as Slavonian homemade Sausage. Basic physico-chemical properties
showed a large variability, except for the values of aw and pH. This can be related to diferent recipes used by di!erent producers, but
on the other hand these producers follow traditional production conditions. Parameters related to colour showed little variability,
especially L* and a* values. The higher variability of b* could be related to the amount of paprika used in the recipe. Some diferences
in L* ,b* and a* values were significantly correlated to moisture, fat and salt content
