Effect of Used Meat Type on some Quality Attribute of Chevon and Beef Sausages

Abstract

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.