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Fresh turkey sausage formulation containing turkey thigh and skin, water, sea salt, and different levels of natural antimicrobial interventions: (A) Control, (B) 1.55% CSV-P, (C) 2.1% CSV-P, and (D) 2.5% CSV-P. Each treatment was prepared independently, ground, mixed, vacuum stuffed, clipped, and incubated at 40°F. Table 1 outlines the treatment structure, proximate values for the treatments and the different microorganisms outgrowth data. The samples were enumerated for aerobic plate counts (APC), lactic acid bacteria (LAB), Enterobacteriacae (in duplicate), at 6 regular intervals for 24 d of incubation, using Tryptic Soy Agar plate, MRS and VRBG Agar, respectively. Proximate analyses were performed for all the treatments. Results

Validation of Novel Cultured Cane Sugar and Vinegar Powder to Extend Shelf Life in Fresh Turkey Sausage