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The modified van Gieson stain as well as the use of pikro-anilinblue both allowed the distinction between native and processed collagen. However the quantitative determination of processed collagen, which was added to fermented sausages in form of cooked chopped pigskin (rind) could be performed with modified van Gieson technique. In addition heating of fermented sausages up to 70 degrees C led to a typical change in staining properties of the collagen fibres. Therefore, both applied staining procedures are simple and reliable tools to verify, whether the core temperature during the production of cooked salami was sufficient to inactivate pathogenic bacteria like salmonella and E. coli.