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.
NOUMAN, T., EL-NAWAWY, F., EL-ASHMAWY, A., & SORUR, A. (1982). THE MICROBIAL ASSOCIATION IN COOL-STORED FRESH SAUSAGE. Assiut Veterinary Medical Journal, 10.1(19), 135-140. doi: 10.21608/avmj.1982.191816
MLA
T. NOUMAN; F.A. EL-NAWAWY; A.M. EL-ASHMAWY; A. SORUR. "THE MICROBIAL ASSOCIATION IN COOL-STORED FRESH SAUSAGE". Assiut Veterinary Medical Journal, 10.1, 19, 1982, 135-140. doi: 10.21608/avmj.1982.191816
HARVARD
NOUMAN, T., EL-NAWAWY, F., EL-ASHMAWY, A., SORUR, A. (1982). 'THE MICROBIAL ASSOCIATION IN COOL-STORED FRESH SAUSAGE', Assiut Veterinary Medical Journal, 10.1(19), pp. 135-140. doi: 10.21608/avmj.1982.191816
VANCOUVER
NOUMAN, T., EL-NAWAWY, F., EL-ASHMAWY, A., SORUR, A. THE MICROBIAL ASSOCIATION IN COOL-STORED FRESH SAUSAGE. Assiut Veterinary Medical Journal, 1982; 10.1(19): 135-140. doi: 10.21608/avmj.1982.191816
)
View on SCiNiTO