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Characteristics of the processing plants included in the study.
| Production tons meat/year | Origin of the raw meat | Characteristics of the raw meat | Use of starter culture | Ripening duration (days) | |
|---|---|---|---|---|---|
| S1 | 300-500 | National | Fresh | No | 20 |
| S2 | 300-500 | National | Fresh | No | 18 |
| S3 | 50-100 | National | Fresh | No | 15 |
| S4 | 300-500 | National | Fresh | No | 15 |
| S5 | 50-100 | National | Fresh | Yes | 18 |
