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A study was carried out on traditional Serbian dry-fermented sausage Petrovská klobása in order to investigate the effect of different ripening conditions and use of starter culture (SC) on drying characteristics of this typical meat product. The results related with reduction of diameter, water activity (aw) and moisture content of sausages, obtained during ripening, indicated 30 days faster drying process in controlled industrial ripening room (RR) than in traditional room (TR) (60 vs. 90 days). Along with the ambient (thermo-hygrometric) conditions, this phenomenon was also determined by pH, which was lower in RR sausages (P<0.05), especially in those made with SC. High values of coefficient of determination (r2>0.992) indicate good fit of the experimental data (average moisture content vs. drying time) using third degree polynomial equation, both for RR and TR sausages, whether the samples were produced with or without SC. Additionally, the evolution of moisture content ratio between internal and external fractions of sausages indicated more intense drying in the external ones. This was particularly pronounced in sausages made with SC after 30 days of drying. The use of SC and RR in processing of Petrovská klobása seems to be a potential technological improvement to shorten the drying period and to prolong the production season of this traditional meat product

Drying characteristics of traditional fermented sausage Petrovská klobása: The effect of different ripening conditions and use of starter culture