Abstract:
The present study was conducted at the College of Veterinary
Medicin and Animal Production , Sudan University of Science
and Technology .
The main objective of the study was to compare the quality of
looli sausage (L)( figure1), Al-gousi sausage (G)( figure2) and
Butchery Processed sausage (B)( figure3).
Results of chemical analysis were as follows:
The DM% were 42.70, 37.9% and 38.8% for looli factory ,
Al-gousi factory and locally processed sausage respectively . Fat
content percent was higher for looli compared to that of
Al-gousi and locally (Butchery) processed sausage. Crude
protein (CP) gave similar results for the three processing
plants .Also nitrogen free extract (NFE) gave similar results.
Bacterial contamination with E.coli was higher in al-gousi
and the locally processed 80% than looli factory 60% . the looli
sausage satisfied the level of E.coli mentioned by sudanese
standards and metrology organization. E.coli < 13 cfu/g (colony
forming unit gram) according Ssmo ) Appendix 2 ( .
As what you became clear the study if looli sausage increased a
purchase (Appendix4), The compliance of the consumer desires
