I usually use this kind of example to explain the effects of protein oxidation. It leads to formation of liquid due to generation of water. The product starts also to smell badly because of the generation of volatile amines. The pH changes from neutral to distinctly basic.

Thank you Dr Sobhan for your question,

In which temperature this is take place?, what is the recommendation temperature from the manufacturer  to keep this sausage and for how long?  what do you look for?  if you can supply us with a picture will be helpful to identify. if you would like to keep the shelf life longer I would suggest to read my attachment. Best redgards

something growing? try to numerate microorganisms.

 Thanks Aly R Abdel-Moemin for your respond and sharing your paper.

Normally it can be kept at 4 deg for 120 days. Lactate is an ingredient to increase shelf life, However sometimes in some recipes contain more MDM (expecting more moisture content or in a better word more available water), sliminess is happening. Core cooking temp is around 72 deg. The product has a sticky layer out side of it comparing to fish skin.

Regards

It seems that the quality control for sausage production is not efficient, the sticky layer can be tested for enumeration of microorganisms. Does MDM stands for Mechanically Deboned Meat?