Study on the cooking loss percentage of beef sausage collected from different sources.

Ibrahim, Nooralsham Musa; Mohammad, Rania Musa Eisa; Abdallah, Remaz Mohammad; Hussein, Thuraya Abdallah; Mohammad, Zeinab Hamed; Supervisor, -Daoud  EL-Zubair Ahamed

dc.contributor.author	Ibrahim, Nooralsham Musa
dc.contributor.author	Mohammad, Rania Musa Eisa
dc.contributor.author	Abdallah, Remaz Mohammad
dc.contributor.author	Hussein, Thuraya Abdallah
dc.contributor.author	Mohammad, Zeinab Hamed
dc.contributor.author	Supervisor, -Daoud EL-Zubair Ahamed
dc.date.accessioned	2019-10-16T08:43:59Z
dc.date.available	2019-10-16T08:43:59Z
dc.date.issued	2018-10-15
dc.identifier.citation	Ibrahim, Nooralsham Musa . Study on the cooking loss percentage of beef sausage collected from different sources \ Nooralsham Musa Ibrahim ... {eatel} ; Daoud EL-Zubair Ahamed .- khartoum :Sudan University of Science and Technology ,College of Animal production,2018.- 21p. :ill. ;28cm .-Bachelors Search	en_US
dc.identifier.uri	http://repository.sustech.edu/handle/123456789/23538
dc.description	Bachelors Search	en_US
dc.description.abstract	This study was conducted in meat Laboratory College of Animal production Science and Technology-SudanUniversity of Science and Technology from January to July 2018 toevaluate the cooking loss percentage of sausage from different sources. 36 sample of sausage from different sources was collected and subjected to cooking at 70℃ for 100 minutes for threesuccessive days and cooking loss percentage of samples was determined. Study revealed that the cooking loss percentage of sources I , II and III were in the normal range in day Ias (19.87 ± 0.81 % ,18±1.00 % and 18.6 ± 1.05 %)respectively,in day II as(22.20 ± 0.72%, 21 ± 1.00%and21.4±0.80% respectively, in day III as(20.41.28%, 22.671.53% and 24.130.8%) respectively. whereas the cooking loss percentage of source 4 was high as (41±1.00 - 36.17±1.26 - 39±1.00) % respectively for the three successive days.	en_US
dc.description.sponsorship	Sudan University of Science and Technology	en_US
dc.language.iso	en	en_US
dc.publisher	Sudan University of Science and Technology	en_US
dc.subject	Animal Production Science and Technology	en_US
dc.subject	cooking loss percentage	en_US
dc.subject	beef sausage collected from different sources	en_US
dc.title	Study on the cooking loss percentage of beef sausage collected from different sources.	en_US
dc.title.alternative	دراسة نسبة فاقد الطبخ في السجوك البقري المجمع من مصادر مختلفة	en_US
dc.type	Thesis	en_US