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

Abstract

Concerning 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.