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

Abstract

This study was conducted in the College of Animal Production Science and Technology during the year 2012 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 revealed also that fat percent was 4.5%, 7.4% 11.9%, whereas the crude protein percent was 15%, 17.4% ,19.9 % .The ash percent was(1.08%,0.98%,0.87% respectively .The statistical analysis showed that there was significant difference p?(0.01) in moisture percent. Regarding fat, crude protein and there was significant difference p?(0.05) between the three markets. .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 in Khartoum, Khartoum North, and Omdurman respectively. The statistical analysis of T.B.C revealed that there was significant difference (p?0.05) in the samples of the three markets .The bacteriological analysis showed higher contamination with salmonella and E. coli in Khartoum samples compared with those of Khartoum north and Omdurman. The percentages of contamination of samples in three markets with salmonella and E. coli were 66.6% and 77.7% of the total samples respectively. The statistical analysis revealed that there was no significant difference at (p<0.05) between samples collected from the three markets in contamination with Salmonella in 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).