Freshly-manufactured mum sausages were assigned to two processing methods (process I: stored at ∼30 °C for 14 days; process II: stored at ∼30 °C for three days, vacuum-packaged, and stored at 4 °C until day 28). Physicochemical, microbial, textural, and sensory properties of samples were analysed. The results showed that dehydration was more intense in process I samples, and resulted in lower moisture content and water activity. Significant decreases in pH values, and increases in lactic acid were observed in both samples by day 3. The total microflora and lactic acid bacteria counts increased rapidly during the fermentation and then decreased while the Enterobacteriaceae counts decreased steadily. Too much dehydration resulted in tough textures and unacceptable sensory qualities for process I samples. In conclusion, after three days of fermentation, with vacuum-packaging, ripening and storage at 4 °C up to 28 days, it is possible to produce mum sausages with better qualities and an extended shelf life.
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