Effects of different starter culture combinations on microbial counts and physico-chemical properties in dry fermented mutton sausages.

Food Sci Nutr · 2019 · PMC6593374 · PMID 31289643

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an increasing trendno p-value reported

In this study, TBARS values presented an increasing trend, from an initial value of 0.35 mg MDA/kg reached to 0.62, 0.53, 0.52, and 0.49 at the end of ripening for the CO, LB, LS, and LSS batches, respectively.

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