Conference Abstract Book

Experimental Approach Step 1 : Laboratory screening for antioxidant and antimicrobial activity of plant-based extracts. Step 2 : Reformulation of sausages replacing one or more conventional additives. Step 3 : Pilot-scale production of clean label product. Step 4 : Sensory evaluation (taste, texture, aroma, appearance) by trained panel. Step 5 : Shelf-life study (60 days) with microbiological analyses at Days 0, 30, and 60: Total viable count, Enterobacteriaceae, LAB, Pseudomonas, pathogens, yeasts & moulds.