TY  - JOUR
T1  - The Quality of Jordanian Sausage Products Stored at 4°C
AU - Mazahreh, Ayman Suliman AU - Ershidat, Omer Turki Mamdoh AU - Alrabadi, Nizar Issa AU - M. Quasem, Jihad 
JO  - Agricultural Journal
VL  - 8
IS  - 3
SP  - 115
EP  - 118
PY  - 2013
DA  - 2001/08/19
SN  - 1816-9155
DO  - aj.2013.115.118
UR  - https://makhillpublications.co/view-article.php?doi=aj.2013.115.118
KW  - 4C
KW  -chemical analysis
KW  -microbial analysis
KW  -quality
KW  -Sausage
KW  -meat preservation
AB  - 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.
ER  -