@article{MAKHILLJAVA200984626,
    title = {Microbiological Characteristics of Turkish Semi-Dry Fermented Sausage During Processing Stages and Storage},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {8},
    number = {4},
    pages = {677-682},
    year = {2009},
    issn = {1680-5593},
    doi = {javaa.2009.677.682},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2009.677.682},
    author = {Umit Gurbuz,Mustafa Ardic and},
    keywords = {Sausage,semi-dry fermented sausage,processing,microbiological characteristics},
    abstract = {This study was aimed to determine microbiological changes in various periods (raw material, after mixing, after stuffing, after heat application and in 10 days of storage) of Turkish semi-dry fermented sausage produced in a meat products plant located in Konya, Turkey. Coliforms, <I>Enterobacteriaceae</I>, yeasts-moulds counts of sausages stuffed into both natural and collagen casing decreased (p<0.001) after heat application and <I>Staphylococcus</I>-<I>Micrococcus</I> at the end of storage (p<0.01, p<0.05). On the other hand, significant increase (p<0.01, p<0.05) in lactic acid bacteria counts at the end of storage were found. In order to prolong the shelf life and to improve the microbiological quality of semi-dry fermented sausage, lower initial microbial levels of meat and other ingredients, effective heat treatment during heat application, careful handling of sausage and maintenance of appropriate chill temperature during storage are necessary.}
    }