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Appl Environ Microbiol. 1975 June; 29(6): 855-856
Copyright © 1975 American Society for Microbiology. All Rights Reserved.

Laboratory Method for Fermentation of Meat and Poultry Sausages in Fibrous Casings1

Michael G. Johnson and James C. Acton

Department of Food Science and Department of Microbiology, Clemson University, Clemson, South Carolina 29631

ABSTRACT

The construction and operation of a relatively inexpensive cabinet for sausage fermentation studies is described. Temperature can be controlled to ±1 C with a relative humidity of approximately 95%.

FOOTNOTES

1 Technical contribution no. 1113 of the South Carolina Agricultural Experiment Station, Clemson University, Clemson, S.C. 29631.

Appl Environ Microbiol. 1975 June; 29(6): 855-856
Copyright © 1975 American Society for Microbiology. All Rights Reserved.





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Copyright © 1975 by the American Society for Microbiology. All rights reserved.