Quality of beef and chicken sausages commercialized in colombia

Authors

  • Jairo H. Patiño Instituto de Ciencia y Tecnología Alimentaria (INTAL)
  • Luis E. Henríquez Instituto de Ciencia y Tecnología Alimentaria (INTAL)
  • María I. Lantero Instituto de Farmacia y Alimentos. Universidad de La Habana
  • Mario A. García Instituto de Farmacia y Alimentos. Universidad de La Habana

Keywords:

beef sausage, chicken sausage, color, quality

Abstract

The physic-chemical and microbiological indicators of beef and chicken sausages commercialized in Colombia were evaluated. The products showed similar characteristics, with differences due to principally their formulation and in all cases fulfilled the sanitary regulations.

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Published

2023-12-12

Issue

Vol. 24 No. 2 (2014)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Quality of beef and chicken sausages commercialized in colombia. (2023). Ciencia Y Tecnología De Alimentos, 24(2), 27-30. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/459

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