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The term sausage is derived from the Latin word "Salsus" and that refer to chopped or minced meat preserved by salting. In ancient times, sausage mixture encased in animal intestine or stomach was more or less cylindrical in shape. It has been reported that sausage was used by the Babylonians, Chinese and Greeks about 1500 B.C. It is one of the oldest and most popular comminuted meat products whose origin can be traced back in antiquity. USDA meat inspection committee classified sausage as fresh, uncooked smoked, cooked smoked, cooked dry, semi-dry, luncheon meat, loaves and jellied products....

Ghungroo (GR) is a native pig breed which is mainly reared by the tribes of Duars Valley and allied zone in India. Higher prolificacy, faster growth rate, consumers preference and adaptability to low managemental input are some of the excellent characteristics exhibited by this breed. To assess the breeds performance more comprehensively, the research work had been planned to evaluate the slaughter performance and meat quality of GR pigs. The same parameters were also considered in Large White Yorkshire (LWY) pigs for a comparative study between these two breeds. In terms of slaughter...

Hot water (74 C), Lactic acid solution (2%) and Chlorine solution (50 p.p.m.) were applied on the hind leg quarters of the buffalo carcasses in two different methods, viz., spraying and dipping for surface decontamination. Initially, the best decontamination was performed by lactic acid dip method. At 24 hours, hot water dip method was considered as effective followed by again lactic acid dip at 48 hours and 72 hours respectively. Lactic acid dip method reduced total plate count by 1.71 log c.f.u./cm2 from the initial microbial load at 0 hour, whereas the hot water dip method and Chlorine dip...