Investigation Of The Effects Of Process Parameters On Traditionally Fermented Beef Sausage Wakalim At (argoba And Hareri)

Effect of process parameters such as fermentation time, fermentation temperature and amount ofrnsalt added on physicochemical characteristics, proximate composition, microbial loads andrnsensory acceptability of fermented beef sausage was studied during this research. Fermentedrnbeef sausage was prepared from 70 % lean beef meat and 30 % from fat and spices. Both locallyrnand laboratory prepared fermented beef sausages were subjected to a combination of processrnconditions, namely: fermentation temperature, fermentation time and amount of salt addedrnduring the sausage preparation. Sausage prepared by the traditional method which is made byrnlocal producers was used as control. Physicochemical characteristics, microbial load andrnproximate composition of fermented sausage showed a significant difference (P

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