Effect of Different Levels of Beef and Duck Meat on the Properties of Sausage

Abstract

This study was conducted in the meat laboratory of the Department of Animal Resources in the College of Agriculture at the University of Basrah during the period 20/2/2012 to 20/5/2012. Different levels of beef meat and duck meat were used in the production of Sausage according to the fallowing treatments. Treatment A (100% beef meat), B (75% beef meat+5% duck meat), C (50% beef meat+50% duck meat), D (25% beef meat+5% duck meat) and treatment E (100% duck meat). Components used in production of this Sausage include lean beef meat, deboned duck meat, animal fat, crushed ice, salt, wheat flour, garlic powder and green pepper. Chemical, physical and organoleptic properties and pH were determined for the sausage. Percentages of moisture (67.90%) percentages and protein (20.05%) and pH value (5.62) in the treatment A were significantly (p = 0.05) higher than that of other treatments. Some physical and organoleptic properties particularly cooking loss, flavor, tenderness, juiciness and overall acceptance were significantly higher for treatment A too. On the other hand, treatment E was significantly (p = 0.05) higher in the Percentages of fat (19.40%) and ash (2.07%) and in the amount of lost liquids, peroxide number and color. No significant differences were obtained for the content of free fatty acids between treatments.