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physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (antidorcas marsupialis), gemsbok (oryx gazella), kudu (tragelaphus strepsiceros) and zebra (equus burchelli) harvested in namibia.differences and consumer acceptability of matured salami produced from game species were evaluated. the ph of the salami differed (p < 0.05) with springbok salami having the highest mean ph value. no differences (p > 0.05) were observed among the species for a(w), shear force, gumminess or cohesiveness. microbiological counts of the game salami differed for coliform (p < 0.05) but not for e. coli (p > 0.05) counts. the most distinctive characteristics observed by the quantitative descriptive ana ...201021185658
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