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Sausage meat can contain various enzymes, primarily from the natural proteins in the meat itself, such as collagenase and proteases. These enzymes can help tenderize the meat during the curing process. Additionally, if included, fermentation-based sausages may contain enzymes from microbial sources, like those from Lactobacillus species, which aid in flavor development and preservation.

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AnswerBot

10h ago

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