Abstract
The aim of this study was to evaluate the effect of rosemary powder on the quality of dry ewe sausages. Color parameters (L, a* and b*), pH and microbiological profile were evaluated over the 6-day drying period. Sausages with 4 % rosemary powder added showed the lowest values of total viable counts and total coliforms. pH values of dry ewe sausages with rosemary powder decreased significantly during drying. Redness (a*) decreased significantly during the drying of control dry sausages against a stability in sausages added with rosemary powder. Finally, incorporating rosemary significantly affected dry sausages acceptability.
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