摘要：A study of physico-chemical properties, the instrumental measurement of colour and texture was carried out on ten different brands of traditional Croatian dry fermented sausage known as Slavonian Kulen. Basic physico-chemical properties showed large variability (p maturation in the samples. Parameters related to colour showed significant variability (p variability of b* could be related to the amount and botanical origin of paprika spice used in the recipe. The textural properties of examined brands were quite similar. Some differences in hardness, springiness and chewiness were significantly correlated to salt content (p < 0.05).
