Please use this identifier to cite or link to this item: https://repository.sustech.edu/handle/123456789/23538
Title: Study on the cooking loss percentage of beef sausage collected from different sources.
Other Titles: دراسة نسبة فاقد الطبخ في السجوك البقري المجمع من مصادر مختلفة
Authors: Ibrahim, Nooralsham Musa
Mohammad, Rania Musa Eisa
Abdallah, Remaz Mohammad
Hussein, Thuraya Abdallah
Mohammad, Zeinab Hamed
Supervisor, -Daoud EL-Zubair Ahamed
Keywords: Animal Production Science and Technology
cooking loss percentage
beef sausage collected from different sources
Issue Date: 15-Oct-2018
Publisher: Sudan University of Science and Technology
Citation: Ibrahim, Nooralsham Musa . Study on the cooking loss percentage of beef sausage collected from different sources \ Nooralsham Musa Ibrahim ... {eatel} ; Daoud EL-Zubair Ahamed .- khartoum :Sudan University of Science and Technology ,College of Animal production,2018.- 21p. :ill. ;28cm .-Bachelors Search
Abstract: This study was conducted in meat Laboratory College of Animal production Science and Technology-SudanUniversity of Science and Technology from January to July 2018 toevaluate the cooking loss percentage of sausage from different sources. 36 sample of sausage from different sources was collected and subjected to cooking at 70℃ for 100 minutes for threesuccessive days and cooking loss percentage of samples was determined. Study revealed that the cooking loss percentage of sources I , II and III were in the normal range in day Ias (19.87 ± 0.81 % ,18±1.00 % and 18.6 ± 1.05 %)respectively,in day II as(22.20 ± 0.72%, 21 ± 1.00%and21.4±0.80% respectively, in day III as(20.41.28%, 22.671.53% and 24.130.8%) respectively. whereas the cooking loss percentage of source 4 was high as (41±1.00 - 36.17±1.26 - 39±1.00) % respectively for the three successive days.
Description: Bachelors Search
URI: http://repository.sustech.edu/handle/123456789/23538
Appears in Collections:Bachelor of Animal Production

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