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Ready-to-Eat Dry Sausage Production by Noura Elmahdy is a document available to read on EtoBox.
What is Ready-to-Eat Dry Sausage Production about?
The document describes a study on producing ready-to-eat dry sausage through a new drying method. Beef sausage was produced using beef, fat, starch, spices and other ingredients then dried at 50°C for 12 or 14 hours. Chemical analysis found the 12-hour sample had lower moisture (37.88%) and water activity (0.81) compared to the 14-hour sample, making it microbiologically safe without refrigeration. Sensory evaluation also favored the 12-hour sample for attributes like color, taste and texture. The study dem
- Author
- Noura Elmahdy
- Language
- EN