The application of selected microbial cultures, accelerating the ripening process of dried meat products, has a beneficial effect on economic results, but has changed their organoleptic and quality indicators. In recent years, however among the consumers there have been a return to the tastes of Bulgarian raw-dried products produced by traditional technologies. In the present study, indicators of raw-dried “sudzhuk” and fillet, pro-duced in both ways, were compared. The research has shown that even without the addition of microbial cultures, based on the natural microflora of the raw materials and the production environment typical to the geographical region, “sudzhuk” and fillet can be produced with good drying characteristics (aw and pH) and excellent organoleptic qualities., {"references":["BDS 5712:1974 Meat and meat products. Determination of the water content. (in Bulgarian).","BDS 1323:1975 Meat. Method for studing. (in Bulgarian)","BDS 3423:1980 Pork loin. General requirements. (in Bulgarian).","BDS 2589:1983 Raw-dried and raw-dried and smoked nonperishable sausages. General require-ments. (in Bulgarian).","BDS 8549:1992 Meat and meat products. Determination of fats. (in Bulgarian","BDS 7168:1993 Processed fruit, vegetable and meat products. Meat and meat-vegetable tins. Meth-ods of chloride content determination. (in Bulgarian).","BDS EN ISO 4833-1:2013 Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 degrees C by the pour plate technique (ISO 4833-1:2013). (in Bulgarian).","BDS ENV 12014-3:2001 Foodstuffs - Determination of nitrate and/or nitrite content - Part 3: Spec-trometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite. (in Bulgarian).","BDS EN ISO 21528-2:2017 Microbiology of the food chain - Horizontal method for the detection and enumeration of Enterobacteriaceae - Part 2: Colony-count technique (ISO 21528-2:2017). (in Bulgarian).","Vulkova-Iorgova, K. (2005). Tehnologiya na mesnite produkti. Akademichno izdatelstvo na UHT – Plovdiv, 430 p. (in Bulgarian).","Dragoev, S. G. (2004). Razvitie na tehnologiyata v mesnata i ribnata promishlenost. Akademichno izdatelstvo na UHT – Plovdiv, 293 p. (in Bulgarian).","Zahariev, I. (2014). Surovo susheni mesni produkti. Traditsionni, klasicheski i inovatsionni tehnologii. Klimatichni sushilni. Sofiya: Dzhi Poĭnt Plyus, 165 p. (in Bulgarian).","Mihaylova, M, M., Gorbatov V. M., Anisimova I. G. (1988). Syrokopchennyye kolbasy s bakteri-al'nymi preparatami. Malochnaya i myasnaya promyshlennost', 1988, № 3, pp. 18–19 (in Russian).","Commission regulation (EU) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs (Text with EEA relevance). OJ L 338, 22.12.2005, pp. 1–26.","Jo Leroy, M., Rhodia Food Ltd. (1999). Company,s catalogue. pр. 4–27.","Hothorn, L. A., Ch. Ritz, F. Schaarschmidt. (2018). Examples of Tukey's trend test in general para metric models. Leibniz University Hannover, May 17, 2018, 19 р.","Kameník, J. (2011). Trvanlivé masné výrobky. VFU, Brno, 2011, 1. vydání, p. 262.","Liepe, H. V. (1989). Schinkenpökelung mit Starterkulturen. Fleisherei, 40 (5), рp. 514–517.","Olesen, P. T., A. S. Meyer, L. H. Stahnke. (2004). Generation of flavour compounds in fermented sausages the influence of curing ingredients, Staphylococcus starter culture and ripening time. Meat Sci., 66, рp. 675–687.","Rosa, M. (1989). Starterkulturan gatlo hatosa a nemkivanatos bakteriumokra. Husipar, 38 (2), pр. 12–16.","Lorenzo, J. M., S. Temperán, R. Bermúdez, N. Cobas, L. Purriños. (2012). Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal sal-chichon. Meat Science, vol. 90 (1), pp. 194–198.","Sachs, L., J. Hedderich (2006). Angewandte Statistik. Methodensammlung mit R [Taschenbuch]. Springer, Berlin, 12, p. 702."]}