Abstract:
Th e objective of the research is to prepare a nutritionally rich sandwich, which
has a shelf life of two weeks.The sandwich consists of two bread slices with a butter slice and a specially prepared meat slice in between them Two meat loaves (one is of low moisture content than the other) were prepared to take meat slices Two kinds of sandwich samples were prepared with these two kinds of meat loaves and packaging with N 2 gas flush was done Few samples of prepared sandwiches were kept at ambient temperature and visually inspected and others were stored in a chill room Prepared samples were
microbiologically tested after four seven and eleven days respectively
A fungal growth could be visually inspected in both samples kept at ambient
temperature after four days and increased with the time Butter started to melt after one
day For the samples stored in the chill room these changes could not be inspected
Up to four days both samples made with high and low moisture content meat were microbiologically acceptable W h e n it comes to the 7th day only the sample which
has the meat slice of low moisture content was microbiologically acceptable
When it comes to the 11 day, both kinds of samples were microbiologically
unacceptable Since by the 7 day the sandwich with the meat slice of low moisture content was microbiologically acceptable that meat loaf was selected for the preparation of another batch So the sandwich which is prepared from breao butter and meat is nutritionally nch and has a sneif life of eleven days
