Study on Wholesomeness and Quality of Beef Sausage Processed by Butcheries in Khartoum State and its Conformity to Sudanese Standards and Metrology

Abstract

This study was conducted to investigate the chemical composition, wholesomeness and the conformity of beef sausage in Khartoum state (Khartoum, Khartoum North, Omdurman) with the Sudanese standard metrology organization specifications. The results of the chemical composition revealed that the moisture percent was (68%, 62%, and 60%) in Khartoum, Khartoum north and Omdurman samples respectively. The results reveled also that fat percent was (4.5%, 7.4% 11.9%) respectively, whereas the crude protein percent was (15%, 17.4 % ,19.9 % ) respectively .The ash percent in the sausage samples in the three markets was as follows (1.08%,0.98%,0.87%) respectively .The statistical analysis showed that there is significant difference (p􀀀0.01) in moisture percent in the three markets in Khartoum state . Regarding the fat, crude protein and ash percentage in the beef sausage in the three markets the analysis showed significant difference (p􀀀0.05) between the three markets. The sausage samples in Khartoum markets recorded highest moisture percent (68%) and ash (1.08%) compared to the samples of Khartoum north and Omdurman .Regarding the fat and crude protein percent the study revealed that the beef sausage produced in Omdurman recorded the highest values (11.9%,19.9%) compared to the beef sausage samples of Khartoum and Khartoum north .The bacterial assessment of the beef sausage samples in the three markets showed that the total bacterial count was (16×106,2.67×106 and 4 ×106) respectively in the Khartoum state markets .The statistical analysis revealed that there was significant difference (p􀀀0.05) in the samples of the three markets .The bacterial assessment showed also higher contamination of salmonella and E. coli in Khartoum samples compared with that of Khartoum north and Omdurman .The IV samples of Khartoum markets showed the highest total bacterial count(16×106 ) compared to the Khartoum north (2.67×106) and Omdurman (4×106). The percentage of contamination of samples in three markets with salmonella and E.coli was 66.6% and 77.7% of the total samples. The statistical analysis showed that there was no significant difference between the three markets in contamination with salmonella and E.coli . The study concluded that the chemical composition and wholesomeness of the beef sausage produced in the three markets were not matching with Sudanese standards metrology and organization specifications (2010).