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dry ewe sausage, microbiological quality, physicochemical quality, rosemary powder, sensory quality


The aim of this study was to evaluate the effect of rosemary powder on the quality of dry ewe sausages. Color parameters (L, a* and b*), pH and microbiological profile were evaluated over the 6-day drying period. Sausages with 4 % rosemary powder added showed the lowest values of total viable counts and total coliforms. pH values of dry ewe sausages with rosemary powder decreased significantly during drying. Redness (a*) decreased significantly during the drying of control dry sausages against a stability in sausages added with rosemary powder. Finally, incorporating rosemary significantly affected dry sausages acceptability.

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