2015
DOI: 10.1590/1516-635x1702151-158
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Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)

Abstract: The aim of this study was to evaluate bacteriological characteristics and shelf life of three formulations of ostrich sausages (linguiças), only differing in lean meat percentage: Formula 1, 100% ostrich meat; Formula 2, 75% ostrich meat + 25% pork; and Formula 3, 50% ostrich meat + 25% pork + 25% chicken. All linguiças were vacuum-packed and stored at 5 ± 2ºC. Mesophilic and psychrotrophic bacteria, sulfitereducing Clostridia, coagulase-positive Staphylococci, and Escherichia coli were enumerated and Salmonel… Show more

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