ABDEL-AZIZ, H., IBRAHIM, M. (2000). SOME MEAT BY PRODUCTS AS SUBSTITUTE FOR BEEF MEAT IN THE PRODUCTION OF CHEEP MEAT SAUSAGE. Egyptian Journal of Agricultural Research, 78(3), 1253-1264. doi: 10.21608/ejar.2000.322711
HANAA A. ABDEL-AZIZ; MOSTAFA M.M. IBRAHIM. "SOME MEAT BY PRODUCTS AS SUBSTITUTE FOR BEEF MEAT IN THE PRODUCTION OF CHEEP MEAT SAUSAGE". Egyptian Journal of Agricultural Research, 78, 3, 2000, 1253-1264. doi: 10.21608/ejar.2000.322711
ABDEL-AZIZ, H., IBRAHIM, M. (2000). 'SOME MEAT BY PRODUCTS AS SUBSTITUTE FOR BEEF MEAT IN THE PRODUCTION OF CHEEP MEAT SAUSAGE', Egyptian Journal of Agricultural Research, 78(3), pp. 1253-1264. doi: 10.21608/ejar.2000.322711
ABDEL-AZIZ, H., IBRAHIM, M. SOME MEAT BY PRODUCTS AS SUBSTITUTE FOR BEEF MEAT IN THE PRODUCTION OF CHEEP MEAT SAUSAGE. Egyptian Journal of Agricultural Research, 2000; 78(3): 1253-1264. doi: 10.21608/ejar.2000.322711
SOME MEAT BY PRODUCTS AS SUBSTITUTE FOR BEEF MEAT IN THE PRODUCTION OF CHEEP MEAT SAUSAGE
Fish and Meat Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
To study the effect of partial substitution of some meat by products for beef meat in the production of cheap meat sausages, samples were preparied with replacement of 20, 30 and 50% of beef meat by equal proportions of meat by-products (spleen and lung, 1:1 ratio). There was slight decrease in protein (from 13.30% to 13.14, 13.07 and 12.91% on wet weight basis, respectively). No significant difference was observed between the amounts of amino acids within samples, but there was slight decrease in amino acids by increasing the replacement. The iron content was increased, but zinc content was slightly decreased in sausages samples with replacement. Incorporation of meat byproducts in beef sausage formula improved the WHC, plasticity and tenderness, while emulsifhying capacity (E.C.) showed little decrease. Organoleptic evaluation revealed that differences in color, taste, odor, and texture between control and beef-meat by-products sausages were not marked. Therefore, sausages prepared by replacing 50% by 50% of beef meat in recipe with meat by-products (spleen and lung, 1:1 ratio) might be recommended commercially.
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