Effect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient Temperature

Sureshkumar, S.Venkataramanujam, V,Dushyanthan, K.Kalaikannan, A.TANUVAS2018-06-292018-06-292006http://krishikosh.egranth.ac.in/handle/1/5810055817The Study was undertaken to find the effect of water activity on buffalo sausage quality and storage stability at ambient temperature. Water activity, temperature and pH have been identified as the three primary factors controlling microbial growth.en-USVeterinary ScienceMeat Science and TechnologyEffect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient TemperatureArticle