Comparative study of the microbiological and physico chemical quality of cooked local and imported chicken sausages marketed in Benin

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AuteurGBAGUIDI, MAURICETTE
AuteurDEGNON, GNIMABOU RENE
AuteurATREVY, BRICE
AuteurKPATINVOH, BRICE TOYIDE DIEU GRAND
AuteurALLAGBE, AYMARD
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2022
ResumeConcerning the production of sausages, several varieties are found on the Beninese market. They are made from a wide variety of raw materials. Among them are broiler meat, beef and fish which still dominate this processing sector. The use of poultry meat occupies a large place because of its distinctive characteristics compared to other types of meat. The present work mainly aims to enhance the consumption of thin chicken sausage in Benin through the production of sausage in Benin and the evaluation of the microbiological and physico-chemical quality of both imported and local sausages.
DOI10.9790/2402-1601011727
Autre identifiantBECDB-15033
URIhttps://dspace.uac.bj/handle/123456789/12788
Languefr
Fait partie deJournal of Environmental Science, Toxicology and Food Technology
Sujetcooked sausage
Sujetlocal chicken
Sujetmarketed
Sujetquality
TitreComparative study of the microbiological and physico chemical quality of cooked local and imported chicken sausages marketed in Benin
TypeArticle

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