Sample Code                                        Evaluation of yeast and mold count* 0 days 15 days 30 days 45 days 60 days 75 days FC ND ND 2.18 ± 0.31 2.51 ± 0.34 3.00 ± 0.32 4.02 ± 0.32 FH10K5 ND ND 2.15 ± 0.32 2.50 ± 0.35 3.04 ± 0.34 3.98 ± 0.34 FH10L5 ND ND 2.15 ± 0.33 2.48 ± 0.35 3.08 ± 0.32 3.81 ± 0.32 FH15K5 ND ND 2.16 ± 0.35 2.45 ± 0.37 3.11 ± 0.37 3.67 ± 0.37 FH15L5 ND ND 2.17 ± 0.34 2.48 ± 0.35 3.12 ± 0.34 3.59 ± 0.34 FH20L5 ND ND 2.18 ± 0.36 2.49 ± 0.34 3.15 ± 0.33 3.72 ± 0.33 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 9: Evaluation of Yeast and mold count* of fermented sausage, incorporated with different levels of offals during refrigerated storage (4ºC).