H. W. Ockerman1 and Y. Sun
The Ohio State University Department of Animal Sciences
Reduction of nitrite from 150 to 75 ppm resulted in an increase in total plate count organisms but no change in the oxidation of the product. No difference was found between fresh garlic, garlic powder, or essential oil of garlic for oxidation values or total plate count microorganisms, but oil of garlic resulted in the lowest acceptability scores. There was no evidence that addition of garlic could be used to reduce the bacterial level in sausage.
1 For more information, contact at: The Ohio State University, 15 Animal Science Building, 2029 Fyffe Road, Columbus, OH 43210, 614-292-4317, Fax 614-292-2929, e-mail: ockerman.2@osu.edu