Conference Abstract Book

Key Findings – Microbiological and Sensory Evaluation • Microbiological Quality • Listeria monocytogenes and Salmonella spp. were not detected (25 g) in any sample. • Enterobacteriaceae counts remained <10 CFU/g throughout storage; Pseudomonas spp. were very low → excellent hygiene indicators. • Gradual increases in Total Viable Count (TVC) and Lactic Acid Bacteria (LAB) observed, typical for chilled meat products. • Overall microbiological stability maintained for 30 days under refrigeration. • Sensory Evaluation • Taste, Texture, Aroma, and Colour all rated >7/9 by a trained panel (n=15). • No sensory defects observed; natural extracts supported desirable flavour and appearance. • Interpretation • Plant-based additives (lemon, vinegar, beet) provided effective preservation and antioxidative performance. • Clean-label sausage prototype remained safe, stable, and well accepted by sensory panelists.