Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat
D. hansenii was inoculated in fermented sausages produced with entire male and gilt. Androstenone was not degraded during fermentation process. Skatole generation was affected by D. hansenii inoculation. D. hansenii masked boar taint perception. Drying time and D. hansenii inoculation affected consumer perception.