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EMail:
Phone:
49 (0)5431.183.152
To reduce the salt and nitrite content in meat products such as raw fermented sausages and cooked sausages, reliable scientific data on shelf life and product safety must be generated. The project will investigate the composition and dynamics of the microbiota of raw fermented and cooked sausages. The knowledge gained will show the possibility of the combined reduction of salt and nitrite as well as the limits of it with respect to microbiological stability while considering the technological requirements.
Then we look forward to receiving your complete application documents, preferably by e-mail.