Conference Abstract Book

Evolution of Total Viable Count (TVC) and Lactic Acid Bacteria (LAB) The graph illustrates the evolution of Total Viable Count (TVC) and Lactic Acid Bacteria (LAB) in the clean-label sausage during 60 days of refrigerated storage. Both microbial groups showed a gradual increase over time , with TVC rising from approximately 3.5 × 10⁷ to 7.6 × 10⁸ CFU/g and LAB from <10 to 3.5 × 10⁷ CFU/g .