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Please use this identifier to cite or link to this item: https://repository.sustech.edu/handle/123456789/23538
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dc.contributor.authorIbrahim, Nooralsham Musa-
dc.contributor.authorMohammad, Rania Musa Eisa-
dc.contributor.authorAbdallah, Remaz Mohammad-
dc.contributor.authorHussein, Thuraya Abdallah-
dc.contributor.authorMohammad, Zeinab Hamed-
dc.contributor.authorSupervisor, -Daoud EL-Zubair Ahamed-
dc.date.accessioned2019-10-16T08:43:59Z-
dc.date.available2019-10-16T08:43:59Z-
dc.date.issued2018-10-15-
dc.identifier.citationIbrahim, 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 Searchen_US
dc.identifier.urihttp://repository.sustech.edu/handle/123456789/23538-
dc.descriptionBachelors Searchen_US
dc.description.abstractThis 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.en_US
dc.description.sponsorshipSudan University of Science and Technologyen_US
dc.language.isoenen_US
dc.publisherSudan University of Science and Technologyen_US
dc.subjectAnimal Production Science and Technologyen_US
dc.subjectcooking loss percentageen_US
dc.subjectbeef sausage collected from different sourcesen_US
dc.titleStudy on the cooking loss percentage of beef sausage collected from different sources.en_US
dc.title.alternativeدراسة نسبة فاقد الطبخ في السجوك البقري المجمع من مصادر مختلفةen_US
dc.typeThesisen_US
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