摘要：Different lots of refrigerated sausage variously prepared and packaged under modified atmosphere were examined. The results of microbiological controls and sensory characteristic demonstrate that the shelf life of refrigerated sausage , produced using Leuconostoc carnosum 4010, as culture starter, and different levels of CO2, during the mixing step might be longer in comparison to control samples. In particular we had better colour and a good flavour until 7 days post production and lower level of contaminant flora. All lots were conforms to microbiological criteria for foodstuffs fixed by COMMISSION REGULATION (EC) No 2073/2005 of 15 November 2005.
其他摘要：Different lots of refrigerated sausage variously prepared and packaged under modified atmosphere were examined. The results of microbiological controls and sensory characteristic demonstrate that the shelf life of refrigerated sausage , produced using Leuconostoc carnosum 4010, as culture starter, and different levels of CO2, during the mixing step might be longer in comparison to control samples. In particular we had better colour and a good flavour until 7 days post production and lower level of contaminant flora. All lots were conforms to microbiological criteria for foodstuffs fixed by COMMISSION REGULATION (EC) No 2073/2005 of 15 November 2005.
