Semi-dry sausage with moisture protein ratio maximum . range of 1.6-2.3 is a fermented sausage which undergoes a moisture loss of up to 15% of the total. Final water activities range from .90-.94. This kind of sausage is generally smoked/cooked prior to consumption and requires refrigeration. Examples are Summer sausage, thuringer, cervelat.
Ref: 120889/2006-10-07

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