Food safety and quality profile of Alheira de Vitela, Chouriço de Carne and Salpicão Serra D’Arga: traditional Portuguese sausages produced in the North of Portugal

Acknowledgements Traditional Portuguese fermented meat sausages are part of a daily diet in the Northern regions of Portugal. The study of the quality profile of these products is important to support the improvement and optimization of the production process, in order to respond more effectively to new demands for food safety and quality. Some of the fermented meat sausages are eaten raw, requiring a careful control over the microbiological quality. On the other hand, it is necessary to pay attention to chemical preservatives added to products to protect them from microbial contamination and, therefore increase their shelf life. The aim of this work was to investigate the microbiological, chemical and sensory characterization of traditional Portuguese sausages produced in the North of Portugal: Alheira de Vitela, Chourico de Carne and Salpicao Serra D’Arga.