Table 5 Microbiological assessment of sausage according to heating temperature
Variables
Final central temperature (°C)
65
72
78
85
Total microbes (Unit: Log CFU/g)
2.22±0.04
a
2.17±0.12
a
2.01±0.06
a
1.10±0.17
b
Escherichia coli
(Unit: Log CFU/g)
ND
1)
ND
ND
ND
Coliform bacteria (Unit: Log CFU/g)
ND
ND
ND
ND
a,b
Means within a row with different letters are significantly different (p<0.05).
ND, not detected.