Laboratory method for fermentation of meat and poultry sausages in fibrous casings.
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%.
Johnson
M G
MG
Department of Food Science and Department of Microbiology, Clemson University, Clemson, South Carolina 29631.
Acton
J C
JC