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Updated: May 27, 2026

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products
Published on: January 31, 2025
Characteristics of chicken-seal salami
F Shahidi1, J Synowiecki, V Venugopal
1Department of Biochemistry, Memorial University of Newfoundland, St John's, NF, Canada A1B 3X9.
Abstract:
Mechanically separated seal meat (MSSM) at 10% (SM-10) and 20% (SM-20) or seal protein hydrolysate (SPH) at 1% (SPH-1) and 2% (SPH-2) prepared from MSSM were used to replace mechanically separated chicken meat (MSCM) in salami formulations. Cured products containing 10 or 20% MSSM had a deeper red colour than those of the controls as noted by Hunter L and a values. Samples containing 20% MSSM had a softer texture as determined by sensory and Kramer shear-compression test studies, which was supported by scanning electron micrographs. All samples were equally acceptable as determined by sensory evaluation, except for SM-20 salamis which were less favoured.

