References

Akol, N., B. Nazli and M. Ugur, 1985. Istanbulda tuketim icin piyasaya sunulan bazi et urunlerinde kimyasal analizler. Istanbul Univ. Vet. Fak. Derg., 11: 23-23.

Aytekin, H., 1986. Konyada uretilen ve Konya piyasasinda satilan sucuklarin bazi mikrobiyolojik ve kimyasal analzleri uzerinde ara�tirma. Etlik Vet. Mikrob. Enst. Derg., 5: 69-108.

Beltran, J.A., P. Marquina, P. Roncales, I.I.J. Moreno and J.M. Peiro, 1993. Caracterizacion y diferenciacion fisico-quimica de los tipos comerciales de la longaniza de arag�n. Rev. Esp. Cien. Technol. Alimentol., 33: 631-650.
Direct Link  |  

Beriain, M.J., M.P. Pena and J. Bello, 1993. A study of the chemical components, which characterize Spanish saucission. Food Chem., 48: 31-37.

Casaburi, A., M.C. Aristoy, S. Cavella, R. Di Monaco, D. Ercolini, F. Toldrá and F. Villani, 2007. Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Sci., 76: 295-307.
CrossRef  |  Direct Link  |  

Casiraghi, E., C. Pompei, S. Dellaglio, G. Parolari and R. Virgili, 1996. Quality attributes of Milano salami, an Italian dry-cured sausage. J. Agric. Food Chem., 44: 1248-1252.
Direct Link  |  

Comi, G., R. Urso, L. Lacumin, K. Rantsiou, P. Cattaneo, C. Cantoni and L. Cocolin, 2005. Characterisation of naturally fermented sausages produced in the North East of Italy. Meat Sci., 69: 381-392.
Direct Link  |  

Gokalp, H.Y., H. Yetim, M. Kaya and H.W. Ockerman, 1988. Saprophytic and pathogenic bacteria levels in Turkish soudjouks manufactured in Erzurum, Turkey. J. Food Prot., 51: 121-125.
Direct Link  |  

Houben, J.H. and B. vant Hooft, 2005. Variations in product-related parameters during the standardized manufacture of a semi-dry fermented sausages. Meat Sci., 69: 283-287.
Direct Link  |  

Hughes, M.C., J.P. Kerry, E.K. Arendt, P.M. Kenneally, P.L.H. Mcsweeney and E.E. Oneill, 2002. Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Sci., 60: 205-216.
Direct Link  |  

Lebert, I., S. Leroy, P. Giammarinaro, A. Lebert and J.P. Chacornac et al., 2007. Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units. Meat Sci., 76: 112-122.
Direct Link  |  

Lorenzo, J.M., M. Michinel, M. Lopez and J. Carballo, 2000. Biochemical characteristics of two Spanish traditional dry-cured sausage varieties: Androlla and Botillo. J. Food Comp. Anal., 13: 809-816.
Direct Link  |  

Mendonca, A., R. Molins, A. Kraft and H. Walker, 1989. Microbiological, chemical and physical changes in fresh, vacuum-packaged pork treated with organic acids and salts. J. Food Sci., 54: 18-21.

Neuman, R.E. and M.A. Logan, 1950. The determination of collagen and elastin in tissues. J. Biol. Chem., 186: 549-556.
Direct Link  |  

Ordo-Nez, J.A., E.V. Hierro, J.M. Bruna and L. de La-Hoz, 1999. Changes in the components of dry-fermented sausages during ripening. Crit. Rev. Food Sci. Nutr., 39: 329-367.
Direct Link  |  

Papadima, S.N. and J.G. Bloukas, 1999. Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages. Meat Sci., 51: 103-113.
CrossRef  |  Direct Link  |  

Reddy, K.G. and C.S. Enwemeka, 1996. A simplified method for theanalysis of hydroxyproline in biological tissues. Clin. Biochem., 29: 225-229.
PubMed  |  

Salgado, A., M.C.G. Fontan, I. Franco, M. Lopez and J. Carballo, 2006. Effect of the type of manufacture (homemade or industrial) on the biochemical characteristics of Chorizo de cebolla (a Spanish traditional sausage). Food Control, 17: 213-321.
Direct Link  |  

Santamaria, I., T. Lizarraga, I. Astiasaran and J. Bello, 1992. Contribution to the Pamplona chorizo standarization physicochemical and sensorial study. Rev. Esp. Cienc. Technol. Aliment., 32: 431-431.

Spanghero, M., L. Gracco, R. Valusso and E. Piasientier, 2004. In vivo performance, slaughtering traits and meat quality of bovine (Italian Simmental) and buffalo (Italian Mediterranean) bulls. Livestock Prod. Sci., 91: 129-141.
Direct Link  |  

Visessanguan, W., S. Benjakul, S. Riebroy and P. Thepkasikul, 2004. Changes in composition and functional properties of poteins and their contributions to NHAM characteristics. Meat Sci., 66: 579-588.
CrossRef  |  

Xiong, Y.L., 1997. Structure-function Relationships of Muscle Proteins. In: Food Proteins and Their Applications, Damodaron, S. and A. Paraf (Eds.). Marcel Dekker, New York, pp: 341-392.