Effect of Sudanese Marketing Condition on Quality Attributes of Meat Products

Abstract

This study was carried out to evaluate the raw meat found in Khartoum local markets. Raw meat samples from modern and traditional markets were evaluated as sources for processing fast foods. Beef top side cuts 6 kg were purchased from a modern local meat plant and also from a traditional meat market at tow times of the day, in the morning at 8 am and in the evening at 5 pm. Two meat products (sausage and burger) were processed from these meat sources. The products were evaluated at zero time and at the end of 5 weeks freezer storage (-18^oC), for ultimate pH, Water Holding Capacity (WHC), rancidity and cooking loss (%), sausage treatments were significantly different (p<0.05) in cooking loss (%). The chemical composition was determined also for sausage and burger treatments. Crude protein content (%) were significantly different (p<0.05) in sausage and burger products. The moisture content (%), fat and ash (%) were also determined. The colour measurements of redness (a), yellowness (b) and lightness (L) of the sausage and burger treatments were not significantly different (p<0.05). Sensory attributes of sausage and burger as assessed by panelist included colour, flavour, tenderness, juiciness and overall acceptability and were not significantly different (p<0.05). Storage loss (%), total viable bacterial count and coliform count (Log₁₀ cfu/g) of the various treatments were not significantly different (p>0.05).