Physicochemical composition, lipid oxidation, and microbiological quality of ram mortadella supplemented with meal.

This study evaluated the physicochemical, lipid peroxidation, and microbiological quality of mortadellas prepared with ram and supplemented with different amounts of meal. Three mutton mortadella formulations supplemented with 1.25%, 2.

Irradiation of reduced-sodium uncooked lamb sausage: antimicrobial efficacy and physicochemical impact.

Excess sodium in food is associated with an increased risk of noncommunicable diseases. Faced with this reality, consumers are becoming aware of the importance of eating foods with reduced sodium content. This work assesses the effects of partial replacement of NaCl by KCl on the microbiological and physicochemical characteristics of uncooked lamb sausage treated with different doses of gamma radiation.