Four types of fermented sausages were prepared: two using Northern technology (Norway and Belgium) and two using Medi-
terranean technology (Belgium and Italy). Mediterranean sausages showed higher pH values and highest residual amounts of
myosin and actin. Free fatty acid concentrations re¯ected the nature of the raw material, rather than the ripening period. Italian
sausages contained the highest amounts of hexanal. Norwegian sausages contained the highest amounts of both free fatty acids and
free amino acids. Putrescine concentration could be related to initial contamination of raw materials. Mediterranean sausages were
characterised by a ``pop corn'' odour, identi®ed as 2-acetyl-1-pyrroline. Proteolytic activity of pork Triceps brachii was found to be
related to animal sex. Staphylococci and lactic acid bacteria were investigated. Leucine metabolism involving aldehyde production
was found to be strain speci®c and very sensitive to pH and the presence of nitrite. Bacteria showed anti-oxidant activity, enhanced
by the presence of manganese. Bacteriocin production by L. casei CTC 494 was studied and results incorporated into a mathema-
tical model
