Siham Abdelwhab Alamin Mohammed1*
1 Department of meat science and technology, College of Animal science and technology, Sudan University of science and technology (SUST), Sudan, Khartoum.
(*Corresponding author: Reham Abo Al-Kanj, Email: Sihamlmn666@gmail.com)
Received: 9/05 /2026 Accepted: 2/08 /2026
Abstract:
The main objective of this study was to estimate the quality attributes of goat sausage compared to beef sausage. Compared to beef sausages, Goat sausage had higher cooking loss as (23.54 and 22.02 %) respectively. Also Water Holding Capacity in goat sausage register the lower values compared to beef sausages as (1.02 and 2.6) respectively. The result in this study showed that the Lightness (L) values were differ significantly (P< 0.05) between the sausages under study. High values of Lightness were recorded by Goat sausages compared to beef sausages as (32.15 and 31.54) respectively. Also Redness (a) values were not differ significantly (P>0.05) between sausages. So, Goat sausage was recorded higher values compared to beef sausage as (11.56 and 11.43) respectively. Similarly, yellowness (b) values were not significant (P> 0.05) different. Goat sausages recorded the highest values followed by beef sausages as (8.76, and 8.23) respectively. pH values showed no significant (P> 0.05) different between the two types of sausage. pH values were (5.06 and 5.15) for goat sausages and beef sausages respectively.
Keywords: goat sausage. Beef sausage, Cooking Loss, Water holding capacity, color and, pH.
Full paper in English: PDF