Common sausages served as controls(group A),low-temperature sausages with oat and no preservatives added(group B),and low-temperature sausages with added oat and preservatives(group C) were used to predict their shelflife by accelerated shelf-life test model(ASLT model) according to the principle of chemical kinetics,and some storage characteristics of the low-temperature sausages with added oat were evaluated during the predicted shelf life. The numbers of bacterial colonies in the samples from groups A,B and C were detected during storage at ...
