Table 5. Microbiological assessment of sausage according to heating temperature.
| Variables | Final central temperature (°C) | |||
|---|---|---|---|---|
| 65 | 72 | 78 | 85 | |
| Total microbes (Unit: Log CFU/g) | 2.22±0.04a | 2.17±0.12a | 2.01±0.06a | 1.10±0.17b |
| Escherichia coli (Unit: Log CFU/g) | ND1) | ND | ND | ND |
| Coliform bacteria (Unit: Log CFU/g) | ND | ND | ND | ND |
a,b Means within a row with different letters are significantly different (p<0.05).
ND, not detected.