Sanitary condition of sausage in assiut

Summary:-t. SUm (total) of 90 s aus age sample .. were collected atrandam from different districts arid butcher’s shops in iwsiutcity. Out of which 75 samples (25 fresh, 25 dry and 25 locallymanUfactured fresh s2.uscge) were examined for detection of theacnitory condition including physiccl, chemt ce L and bocterio-logiccl exnmi.nr td on , the remnining 15 sausage scmples (5fresh, 5 dry end 5 locclly mcnuruc tuz-ed fresh sausage) wereUsed :for the caseasmen t the effect of different methods ofcooking on the e::dsting md czof’Lcr c , 1. Q.et~ ct.i~ll .• ~Z .a~CEj. tarL_c2nC!..t~j.0ll.• 0.I:_nlq~ke-i~~SB..e..s..:(l) Fresh .J3£_~s£.ae§..:The summard se d results of o rg ano Lep t Lc examf.netd onrevealed that pink colour was found in 48 %, while othercolours Ln c’Lude faint pink and grey we r e observed in 40 %and 12 % respectively. AB regardinG odour and taste, 52 %were acceptable. whereas 48 % were unncoeptable. TheconistanCl vari~~ between normal consistency 40 % andgu~ ~Xf 60 s.Th~ pH of e::r:.m;i.n”d fresh sausages lied between 5.1 to6.9 wi’\ih a mean value of 6,;1. ± 0.096. The chemical examination of fresil sausage samplesrevealed thct ”lib.e rra an values of moisture % and sodium