SENSORY QUALITY AND CONSUMER ACCEPTABILITY OF BEEF SAUSAGE FORTIFIED WITH EDIBLE MEAT WASTE AS FAT REPLACER

Abstract

This study assessed the sensory quality of sausage fortified with edible meat waste as fat replacer. Lean beef and edible meat waste samples were obtained from commercial abattoir and combined in ratio 50:50 and 30:70 and designated as T1 and T2 respectively, while the control contained 90% lean meat and 10% fat as The fresh T1, T2 and CT sausages were thermal processed using microwave (MW) and oven-grilling (OV)cooking methods. A total of 60 untrained panellists evaluated the sausages on a 9-point hedonic scale (with 1 being “disliked extremely” and 9 being “liked extremely) on six sensory parameters (appearance, flavour, taste, texture, juiciness and overall acceptability). Data generated were analysed using descriptive statistics of SPSS version 20. The results showed that beef sausage fortified with edible meat wastes were all acceptable to the consumers, irrespective of the cooking methods used. After however, the distribution of consumers who liked the appearance, colour, texture and flavour of the sausage meat containing edible meat waster was higher than those who dislike the products. With regards to all the attributes, the sensory evaluation showed that microwaved sausages formulated with 50% beef and 50% edible meat wastes were most acceptable compared to others. This indicates that edible meat wastes can be successfully used in the meat industry to replace fat in sausage production