Effect of partial Substituting Beef by Chicken Gizzards on Quality Attributes of Beef Sausage

Abstract

This study was conducted to investigate the effect of substitution of chicken gizzard for beef sausage product at levels )25%, 50%( on chemical and physical characteristics, Sensory evaluation and financial cost of sausage. The formulation of sausage was done with three treatments as )A( control )0% chicken gizzard + 100% beef(, )B( )25% chicken gizzard + 75% beef(, )C( )50% chicken gizzard + 50% beef(. X The proximate analysis of the sausage showed no significant differences among the treatments in the protein and fat content, however there was significant difference among the treatments in dry matter, moister and ash content. The Sensory evaluation results showed no significant differences among the treatment in color, texture, flavor, juiciness, and overall acceptance. On The other hand the physical characteristics results showed that, there was significant difference in water holding capacity, but there was no significant difference among the treatments in shrinkage, cooking loss and total bacterial count. For the financial cost the study revealed that sausage processed from chicken gizzard with beef has lower price than beef, camel and chevon sausages compared with market price. Arabic