Salt-stressed fresh cut leek accelerates CO₂ and C₂H₄ production and enhances the development of quality characteristics of traditional Greek sausages during storage.

Fresh cut leek was mixed with salt for 0.5 (IM) and 5 (LM) min or remained untreated (control) and stored alone or mixed with minced meat and seasonings, cased and stored at 15 °C for 7 days. The fresh cut leek and sausage metabolics and sausage microbiological and physicochemical traits were measured during storage.