@article{MAKHILLAJ20138320582,
    title = {The Quality of Jordanian Sausage Products Stored at 4°C},
    journal = {Agricultural Journal},
    volume = {8},
    number = {3},
    pages = {115-118},
    year = {2013},
    issn = {1816-9155},
    doi = {aj.2013.115.118},
    url = {https://makhillpublications.co/view-article.php?issn=1816-9155&doi=aj.2013.115.118},
    author = {Ayman Suliman,Omer Turki Mamdoh,Nizar Issa and},
    keywords = {4C,chemical analysis,microbial analysis,quality,Sausage,meat preservation},
    abstract = {The microbial and chemical profiles of ten types of Jordanian 
  sausage products were monitored on the production day and after 60 days of storage 
  at 4°C. Samples were collected on days 0 and day 60 and tests of pH value, 
  moisture content, bacterial counts and physical appearance were conducted. The 
  findings designated slight statistically significant changes in samples' quality 
  during the storage time. Thus, storing sausage at 4°C is satisfactory to 
  preserve its quality. The hygienic quality of the raw materials is the main 
  factor affecting the final value of the product. All the products in the study 
  fit the Jordanian standards of specification.}
    }