{"id":11756,"date":"2026-10-30T16:38:32","date_gmt":"2026-10-30T16:38:32","guid":{"rendered":"https:\/\/agri-research-journal.net\/SjarEn\/?p=11756"},"modified":"2026-10-30T16:38:32","modified_gmt":"2026-10-30T16:38:32","slug":"study-of-some-quality-attributes-of-goat-sausage","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=11756","title":{"rendered":"Study of Some Quality Attributes of Goat Sausage"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"font-family: 'times new roman', times, serif;\"><strong>Siham Abdelwhab Alamin Mohammed<sup>1*<\/sup><\/strong><\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\"><sup>1<\/sup> Department of meat science and technology, College of Animal science and technology,\u00a0 Sudan University of science and technology (SUST), Sudan, Khartoum.<\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\">(*Corresponding author: Reham Abo Al-Kanj, Email: <a href=\"mailto:Sihamlmn666@gmail.com\"><strong>Sihamlmn666@gmail.com<\/strong><\/a>)<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"font-family: 'times new roman', times, serif;\"><strong>Received:<\/strong> 9\/05 \/2026\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Accepted:<\/strong> 2\/08 \/2026 <\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman', Times; font-size: 17px;\"><strong>Abstract:\u00a0<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: 'Times New Roman', Times; font-size: 17px;\">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&lt; 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&gt;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&gt; 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&gt; 0.05) different between the two types of sausage. pH values were (5.06 and 5.15) for goat sausages and beef sausages respectively.<\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\"><strong>Keywords:<\/strong> goat sausage. Beef sausage, Cooking Loss, Water holding capacity, color and, pH<strong>.<\/strong><\/span><\/p>\n<p><strong><span style=\"font-family: 'times new roman', times, serif;\">\u00a0Full paper in English: <a href=\"http:\/\/agri-research-journal.net\/SjarEn\/wp-content\/uploads\/v13n5p9.pdf\">PDF<\/a><\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Siham Abdelwhab Alamin Mohammed1* 1 Department of meat science and technology, College of Animal science and technology,\u00a0 Sudan University of science and technology (SUST), Sudan, Khartoum. (*Corresponding author: Reham Abo Al-Kanj, Email: Sihamlmn666@gmail.com) Received: 9\/05 \/2026\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Accepted: 2\/08 \/2026 Abstract:\u00a0 &hellip; <a href=\"https:\/\/agri-research-journal.net\/SjarEn\/?p=11756\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-11756","post","type-post","status-publish","format-standard","hentry","category-sjar"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/11756","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11756"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/11756\/revisions"}],"predecessor-version":[{"id":11762,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/11756\/revisions\/11762"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11756"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11756"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}