Agricultural Journal
ISSN: Online 1994-4616ISSN: Print 1816-9155
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.
How to cite this article:
Omer Turki Mamdoh Ershidat, Nizar Issa Alrabadi, Jihad M. Quasem and Ayman Suliman Mazahreh. The Quality of Jordanian Sausage Products Stored at 4°C.
DOI: https://doi.org/10.36478/aj.2013.115.118
URL: https://www.makhillpublications.co/view-article/1816-9155/aj.2013.115.118