monocytogenes throughout the storage period as compared to the control (0% Liquid smoke) samples. Hotdogs made with 10% liquid smoke completely suppressed the growth of L. monocytogenes at high and low inoculum levels. On the other hand, growth of spoilage organisms below detection limit (7.5 ...
They did not perceive differences (p>0.05) among the hotdog treatments as compared to the control samples throughout the storage period.;Texture profile analysis indicated that incorporation of liquid smoke affected (p≤0.05) the texture and chewiness of the hotdogs. Although addition of 10% ...