LOW NUCLEIC ACIDS DRIED YEAST AS MEAT SUBSTITUTE IN BEEF SAUSAGE

In this study low nucleic acids dried yeast (L.N.A. D. Y.) was pre­pared to overcome the side effects of high content of nucleic acids on puplic health. The L. N. A. D. Y. was diluted with water (at the ratiol :1) before it was used to reduce the production cost of beef sausage . Beef sausages were prepared by replacement a part of meat ( 0, 10 , 20 and 30%) with an equal amount of diluted ( L. N. A. D. Y. ). All sausages met the requirements of the Egyptian Standards. Organoleptic evaluation showed that beef sausages containing 10% and 20% L. N. A. D. Y. were good . Therefore , it could be commercially produced The physical properties of the prepared sausages including yield, feder value , W. H. C. and Plasticity were acceptable.