Conference Abstract Book

Conclusion • Development of clean-label sausages using plant-based preservatives (lemon extract, vinegar powder, beet powder) proved technically feasible. • The reformulated products maintained: • Microbiological safety (no Listeria, Salmonella, E. coli detected) • Excellent hygiene indicators (Enterobacteriaceae <10 CFU/g) • Stable sensory quality (Taste, Texture, Aroma, Colour >7/9). • Natural extracts provided effective antioxidant and antimicrobial action, ensuring product safety and quality. • These findings demonstrate a practical pathway for industry adoption of clean-label preservation systems.