Conference Abstract Book

Aim of the Study • Objective : Develop clean label sausage products using plant-based natural extracts as alternatives to synthetic preservatives. • Synthetic additives targeted for replacement: • Di- & Triphosphate salts • SodiumNitrite & Sodium Erythorbate • Carminic Acid (colorant) • Natural additives tested: • Lemon extract • Vinegar powder • Beet powder • Conducted through collaboration between: • Aristotle University of Thessaloniki (Greece) • University of the West of England (UK) • FLORIDIS Meat SA (Industry partner)