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.
Ayman Suliman Mazahreh, Jihad M. Quasem, Nizar Issa Alrabadi and Omer Turki Mamdoh Ershidat, 2013. The Quality of Jordanian Sausage Products Stored at 4°C. Agricultural Journal, 8: 115-118.