Sample Code                                           Evaluation of total plate count* 0 days 15 days 30 days 45 days 60 days 75days FC ND ND 2.15 ± 0.32 2.58 ± 0.21 3.01 ± 0.34 4.12 ± 0.34 FH10K5 ND ND 2.31 ± 0.31 2.47 ± 0.24 3.04 ± 0.35 4.10 ± 0.35 FH10L5 ND ND 2.34 ± 0.34 2.49 ± 0.25 3.12 ± 0.36 4.21 ± 0.36 FH15K5 ND ND 2.37 ± 0.35 2.60 ± 0.29 3.11 ± 0.37 4.31 ± 0.37 FH15L5 ND ND 2.40 ± 0.36 2.62 ± 0.27 3.21 ± 0.34 4.42 ± 0.34 FH20L5 ND ND 2.41 ± 0.34 2.60 ± 0.24 3.15 ± 0.35 4.38 ± 0.35 Fc →Sample of fermented sausage, controlled H10, H15, H20 – 10, 15, 20 % heart respectively, K5 - 5% Kidney, L5 – 5% Lever *Values are means of six replicate ±SD

Table 7: Evaluation of Total plate count* of fermented sausage, incorporated with different levels of offals during refrigerated storage (4ºC).