Abstract:
This study was conducted to investigate the effect of substitution of chicken liver for beef sausage production at levels (30%,15%) and chicken heart for beef sausage production at levels (30%,15%) on chemical, physical and microbial characteristics, sensory evaluation and financial cost of sausage. The formulation of sausage was done with five treatments as A control (100% beef), B (30% chicken liver + 70%beef), (C) (15% chicken liver + 85% beef) ,D (30% chicken heart+ 70% beef), and E (15% chicken heart + 85%beef ).
The proximate analysis of the sausage showed significant differences among the treatments in the protein, fat, moisture, and ash contents.
The sensory evaluation results showed no significant differences among the treatments in color, texture, flavor , juiciness, and overall acceptability. On the other hand the physical and microbial characteristics results showed that, there were no significant differences among the treatments in water holding capacity, shrinkage, cooking loss and total bacterial count .
For the financial cost the study revealed that beef sausage incorporated with chicken liver or chicken heart has lower cost than beef sausages
