THE MICROBIAL ASSOCIATION IN COOL-STORED FRESH SAUSAGE
NOUMAN, T., EL-NAWAWY, F., EL-ASHMAWY, A., SORUR, A. (1982). THE MICROBIAL ASSOCIATION IN COOL-STORED FRESH SAUSAGE. EKB Journal Management System, 10.1(19), 135-140. doi: 10.21608/avmj.1982.191816
T. NOUMAN; F.A. EL-NAWAWY; A.M. EL-ASHMAWY; A. SORUR. "THE MICROBIAL ASSOCIATION IN COOL-STORED FRESH SAUSAGE". EKB Journal Management System, 10.1, 19, 1982, 135-140. doi: 10.21608/avmj.1982.191816
NOUMAN, T., EL-NAWAWY, F., EL-ASHMAWY, A., SORUR, A. (1982). 'THE MICROBIAL ASSOCIATION IN COOL-STORED FRESH SAUSAGE', EKB Journal Management System, 10.1(19), pp. 135-140. doi: 10.21608/avmj.1982.191816
NOUMAN, T., EL-NAWAWY, F., EL-ASHMAWY, A., SORUR, A. THE MICROBIAL ASSOCIATION IN COOL-STORED FRESH SAUSAGE. EKB Journal Management System, 1982; 10.1(19): 135-140. doi: 10.21608/avmj.1982.191816

THE MICROBIAL ASSOCIATION IN COOL-STORED FRESH SAUSAGE

Assiut Veterinary Medical Journal
Article 19, Volume 10.1, Issue 19, June 1982, Page 135-140  XML PDF (1.33 MB)
Document Type: Research article
DOI: 10.21608/avmj.1982.191816
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Authors
T. NOUMAN; F.A. EL-NAWAWY; A.M. EL-ASHMAWY; A. SORUR
Dept. of Hygiene and Food Control, Faculty of Vet. Med., Cairo university,
Abstract
Fresh sausage, prepared from four formulae, depending on partial rep < /strong>lacement of red meat by soy flour and other fillers (boiled p < strong>otato and ground rice), were examined for bacterial evaluation inoluded determination of Total aerobic plate count Coliforms, Enterococci, Staph. aureus and Psychrotrop < strong>hs. The higher microbial count of fresh sausage may be attributed to the high percent of meat. The rap < /strong>id growth of mieroor ganisms during storage at 5 + 2°C depends on the initial nuraber of bacteria. Effect of fillers on the rate of bacterial growth during cool storage is discussed.
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