Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage

Table 1 Common components of the meat mixture

	Ingredients	Percentage (%)
	Ingredients	CON	SUL	ISO
Materials	Lean pork	75	75	75
Materials	Pork back fat	25	25	25
	Salt	2.8	2.8	2.8
	Black pepper	0.25	0.25	0.25
Pickle	Rosemary	0.05	0.05	0.05
	Sodium nitrite	0.02	0.02	0.02
	Glucose	1	1	1
	Isoflavone			0.25
Starter culture	Staphylococcus carnosus M17	0.25	0.25	0.25
Starter culture	Pediococcus pentosaceus ATCC 33314	0.25	0.25	0.25

CON and SUL groups were divided from the level of processed sulfur. Sulfur levels in diets were controlled by crude fiber content. (SUL: 0.3% sulfur).

ISSN: 2055-0391