Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions.

The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: () high barrier film filled with air, 100% N or under vacuum, () biaxially oriented polypropylene film, () microperforated polyethylene film and () unpackaged. Sensory, texture profile, physicochemical and microbiological analyses were performed. Fungal quantification revealed two data groups.