Moisture content of 8 types of dried sausage products varied from 58.9–26.4%. Fat, ash, protein nitrogen and total acidity values of each type increased as the moisture content decreased Bacterial counts indicated that the majority of the sausages were fermented, containing the same range of lactic acid bacterial counts as found for total plate counts. Sausage pH ranged from a low of 4.42 to 5.58. A classification system of dried sausages based on moisture‐to‐protein ratio and percent moisture was found by regression analysis to fit a linear plot. The classification system also included descriptive terminology generally used in industry to denote the stage of product dryness.
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ACTON et al. (1976) studied this question.
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