Abstract:
The study was conducted to evaluate the cooking loss of fresh and processed camel, beef and goat meat. The result showed that the cooking loss was with high significant different (P< 0.01) among the three types of meat. Cooking loss of fresh camel meat was the highest, followed by goat meat and beef as 36.3 of 34.15 & 31.75% respectively. The result showed that cooking loss was with high significant different (P< 0.01) among the three types of sausage. Camel sausage cooking loss was higher (24.12%) compared to beef and goat sausages as 21.45 and 22.0% respectively. The results showed that types of meat used for sausages making were not significantly different (P> 0.05) among the three types of sausages for cooking loss. The type of fillers used for sausages making affected significantly (P<0.01) the cooking loss percent, sweet potato filler showed high percent of cooking loss compared to bread crumbs filler. Using sweet potato filler reduced the size of sausage fingers and diminished the weight.
