Quality Attributes in Some Factories of Beef Frankfurter in Khartoum State - Comparative Study

Abstract

The study was conducted in the college of Animal production, Sudan University of science and Technology. During the period from October to November 2015 to investigate some quality attributes and conformity of Frankfurter Beef sausage in Khartoum state (Bahri, Khartoum, and Omdurman), with Sudanese Standard Metrology Organization Specifications. The results of the study showed that there was a high significant difference (p≤0.01) among the locations of collection. Samples from Omdurman recorded highest moisture, Fat, and Ash (67.67%, 5.74%, 3.47%) respectively, whereas samples from Bahri recorded highest content of protein (25.57%). The Physical parameters of beef frankfurter showed high significant differences (p≤0.01) among the Khartoum, Bahri and Omdurman samples. Samples from Omdurman reported the highest value of water holding capacity (2.22), while there were no significant differences among the samples collected from Khartoum State in pH value and cooking loss%. Sensory evaluation results showed high significant differences (p≤0.01) in color and juiciness between the location samples. Samples from Omdurman reported the highest score of color and juiciness (4.57), (4.77) respectively. There were no significant differences between the samples collected from Khartoum State in Texture, Flavor. There was no significant difference between the samples collected from Khartoum State in total bacterial count.