Nutritive Value of Seven Varieties of Meat Products (Sausage) Produced in Jordan
Abstract
In developing country including Jordan, the per capita consumption average is 31.1 kg/person per year. In Jordan there is an increased 10% per capita consumption of meat and meat products between 2006 and 2008. This increase in meat consumption is mainly due to the highly nutritive value that added by meat and meat products to the Jordanian consumer. This study described the quality of some sausages as Mortedella plan, Mortedella with olive, Mortedella with pepper, Mortedella with pistachio, silsisio, Frankfurters, Smoked salami and their proximate composition and nutritional values for Jordanian consumer. The proximate analysis as percentage of carbohydrate, fat, protein, ash, moisture and pH, of mentioned local sausages were: 4.3, 16.7, 12.7571, 2.2714, 63.9429 and 6.3429, respectively.
Keywords:
Ash, carbohydrate, fat, meat, meat products, moisture, pH, proteinArticle Metrics
License
Copyright (c) 2009 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
Article Citation Metrics
How to Cite
