Study on the quality characteristic of factories and butchers processed beef sausage

Abstract

This study was conductedin meat laboratory inCollege of Animal Production Science and Technology at Sudan University of Science and Technology and SSMO laboratoryfrom January to February(2018) to study the chemical composition, microbiological and sensory assessment of beef sausage taken from two different sources (Factories and Butcher shops). Six samples were used in this study we were divided in to two groups and the chemical composition, microbiological and sensory assessment was done. The collected data was subjected to analysis using Statistical Package for the Social Sciences (SPSS) (1984). The results of the chemical analysis showed that there was no significant differences in the content of dry matter, crudprotein and fat in all samples. The microbiological analysis showed that one of the samples of beef Sausage obtained from the butchers shop was contaminated of salmonella and slightly contaminated withE.coli bacteria (3.2 × 10 ^ 2). The result of the other two samples contain slightly contaminated withE.coli bacteria and free of salmonella bacteria. For samples collected from the Factory, the results of the microbiological analysis showed that the samples containslightly contaminated withE. coli bacteria and free of salmonella The results of sensory evaluation showed high significant difference between samples.