Consumption of pastrami had faced some problems such as microbial
growth and shortage of the shelf life because of the cross-contamination during
processing and handing. In this study pastrami coating mixture (PCM) was added to
the sausage formula to produce a sausage with the pastrami flavour compared with
the commercial pastrami. The results showed that the best percentage of PCM was
10%. The red colour degradation in pastrami during storage was more rapid than the
other sausage samples. The total volatial nitrogen (TVN) content was more
pronounced in commercial pastrami than sausage samples. Commercial pastrami had
higher microbial count than the sausage samples at the beginning of storage and
spoiled after only 15 days at 4·C, while the sausage samples spoiled after 30 days.
Organoleptic evaluation showed that, the sausage with 50 ppm sodium nitrite had the
best order of overall acceptability followed by the pastrami.