Karakteristik fisik, kimia dan organoleptik sosis daging sapi yang difermentasi dengan kultur starter kering umur simpan 30 dan 45 hari

Abstract

The aim of this research was to observe the effect of dry starter culture addition in beef fermented sausage on physical characteristic (pH, aw, toughness) and chemistry characteristics. This research used dry culture starter with different of timme storage (30 and 45 days).