Effect of used meat type on some quality attribute of chevon and beef sausages
Other Title(s)
أثر نوع اللحم المستخدم على بعض صفات الجودة لسجك الماعز و البقر
Joint Authors
Ali, Abu Bakr Sayyid
al-Ubayd, Amir Ahmad
Ahmad, Dawud al-Zubayr
Hasan, Ibtisam Ali
Source
Journal of Science and Technology : in Agricultural and Veterinary Sciences
Issue
Vol. 23, Issue 1 (30 Jun. 2022), pp.10-16, 7 p.
Publisher
Sudan University of Science and Technology Deanship of Scientific Research
Publication Date
2022-06-30
Country of Publication
Sudan
No. of Pages
7
Main Subjects
Abstract EN
The study was conducted to evaluate the effect of meat type on some quality attribute of chevon and beef sausages.
Three sausage types’ chevon, mixed (chevon/beef) and beef sausages with no added fat or preservation agents were prepared and stored at -18°C.
Data were collected on proximate analysis, physico-chemical properties, colour measurements and sensory evaluation traits.
The results revealed that chevon sausage was the highest (P<0.01) in protein, fat and ash among the three sausage types as 18.01, 4.99 and 1.46 respectively.
Also water holding capacity (0.26) associating with cooking loss (16.64%) was the highest (P<0.01) in chevon sausage while pH value 5.80 was the lowest.
Sensory evaluation tests were insignificant difference (P>0.05) in the three sausage types however chevon sausage showed the highest records.
From these results it can be concluded that chevon sausage had slightly differences with beef in some proximate compositions, physico-chemicals and colour parameters.
Sensory attributes were not differing in chevon and beef sausages.
American Psychological Association (APA)
Ali, Abu Bakr Sayyid& Ahmad, Dawud al-Zubayr& al-Ubayd, Amir Ahmad& Hasan, Ibtisam Ali. 2022. Effect of used meat type on some quality attribute of chevon and beef sausages. Journal of Science and Technology : in Agricultural and Veterinary Sciences،Vol. 23, no. 1, pp.10-16.
https://search.emarefa.net/detail/BIM-1429873
Modern Language Association (MLA)
Ali, Abu Bakr Sayyid…[et al.]. Effect of used meat type on some quality attribute of chevon and beef sausages. Journal of Science and Technology : in Agricultural and Veterinary Sciences Vol. 23, no. 1 (Jun. 2022), pp.10-16.
https://search.emarefa.net/detail/BIM-1429873
American Medical Association (AMA)
Ali, Abu Bakr Sayyid& Ahmad, Dawud al-Zubayr& al-Ubayd, Amir Ahmad& Hasan, Ibtisam Ali. Effect of used meat type on some quality attribute of chevon and beef sausages. Journal of Science and Technology : in Agricultural and Veterinary Sciences. 2022. Vol. 23, no. 1, pp.10-16.
https://search.emarefa.net/detail/BIM-1429873
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 14-15
Record ID
BIM-1429873