References

AOAC, 1995. Meat and Meat Products. In: Official Methods of Analysis of AOAC International, Cunniff, P. (Ed.). AOAC International, Washington, DC., USA., pp: 1-23.

APHA, 1960. Standard Methods for the Examination of Dairy Products: Microbial and Chemical. American Public Health and Association, USA., pp: 263-307.

Agnihotri, M.K. and U.K. Pal, 2000. Quality of chevon sausage in refrigerated storage. Indian J. Anim. Sci., 15: 69-73.

Boyle, E., 1994. Identifying sausages. Department of Animal Sciences and Industry, Kansas State University. http://www.ksre.ksu.edu/meatscience/column/sausage.htm.

Cocolin, L., K. Rantsiou, L. Lacumin, R. Urso and C. Cantoni et al., 2004. Study of the ecology of fresh sausages and characterization of populations of lactic bacteria by molecular methods. Applied Environ. Microbiol., 70 4: 1883-1894.
CrossRef  |  

Deva, A.K. and K.G. Narayan, 1988. Bacillus sps in Salami and Trekker. Indian J. Meat Sci. Technol., 1: 14-17.

Dharmaveer, S., V. Rajkumar and K.P. Mukesh, 2007. Quality and shelf life of smoked chevon sausages packed under vacuum and stored at 4±1°C. Am. J. Food Technol., 2: 238-247.
CrossRef  |  Direct Link  |  

Difco Laboratories, 1984. Difco Manual: Dehydrated Culture Media and Reagents for Microbiology. 10th Edn., Difco Laboratories Inc., Detroit, MI., USA.

Essien, E., 2003. Sausage Manufacture: Principles and Practice. Woodhead Publishing Ltd., Cambridge, UK., ISBN-13: 9781855737150, Pages: 89.

FAO, 1985. Small-scale sausage production. FAO Animal Production and Health Paper 52, FAO, Rome, Italy.

Jamilah, M.B., K.A. Abbas and R.R. Abdul, 2008. A review on some organic acids additives as shelf-life extenders of fresh beef cuts. Am. J. Agric. Biol. Sci., 3: 566-574.
CrossRef  |  Direct Link  |  

Kamenik, J., A. Salakova, G. Borilova, Z. Pavlik, E. Standarova and L. Steinhauser, 2012. Effect of storage temperature on the quality of dry fermented sausage polican. Czech J. Food Sci., 30: 293-301.
Direct Link  |  

Lin, K.W. and H.Y. Huang, 2003. Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters. Meat Sci., 65: 749-755.
CrossRef  |  Direct Link  |  

Newton, K.G. and C.O. Gell, 1981. The microbiology of dark firm and dry fresh meats: A review. J. Meat Sci., 95: 223-232.

Quasem, J.M., A.S. Mazahreh and A.F. Al-Shawabkeh, 2009. Nutritive value of seven varieties of meat products (Sausage) produced in Jordan. Pak. J. Nutr., 8: 332-334.
CrossRef  |  Direct Link  |  

SAS., 2000. SAS/Version 7 Software. SAS Institute Inc., Cary NC., USA.

Sureshkumar, S., V. Venkataramanujam, K. Dushyanthan and A. Kalaikannan, 2006. Effect of water activity on the physico-chemical, microbiological and sensory qualities of buffalo meat sausage stored under ambient temperature. Am. J. Food Technol., 1: 166-172.
CrossRef  |  Direct Link  |  

Walker, S.J. and G. Betts, 2000. Factors Affecting the Micro Flora of Chilled Foods. In: Chilled Foods, Stringer, M. and C. Dennis (Eds.). Wood Head Publishing, London, UK., pp: 157-178.