Quality characteristics of beef sausage containing pomegranate peels during r…

This study was performed to evaluate the effect of pomegranate peels powder at concentrations of 1%, 2% and 3% on keeping quality characteristics of prepared beef sausage during a storage period at (4 ±2
C) for 12 days. Chemical compositions, physical, physicochemical and chemical characteristics, microbiological criteria, cooking quality and sensory characteristics of different prepared beef…