PHYSICOCHEMICAL PROPERTIES AND MICROBIOLOGICAL EVALUATION OF BREAKFAST SAUSAGE PREPARED FROM DIFFERENT PROPORTION OF CHICKEN AND BEEF MEAT

Abstract

The focus of the poultry industry has shifted from marketing live bird as a commodity to value-added products in other to facilitate trade in poultry products. Hence, this study was conducted to evaluate the effects of different proportion of beef and chicken in breakfast sausage. Meat homogenates were prepared using five mixing ratios between chicken breast and beef. Physicochemical, microbiological and sensory properties were analyzed. The analyses were carried out using SAS software while the means were separated with LSD at 5%. The influence of beef and chicken on breakfast sausage was significant in proximate composition, the treatment I had the highest percentage of crude protein (31.77±0.65 %) compared to the lowest percentages of treatment V (27.57±0.55%). Product yield ranged from 68.05±0.84 % in V to 75.32 ±1.86 in I, product yield of samples increased with the amount of beef incorporated. Meat is a nutrient-dense medium ideal for spoilage microbes to colonise. Total Aerobic Counts for raw sausages was highest in treatment V (4.63± 0.39 cfu/g) and the lowest value was recorded in I (1.38± 0.08 cfu/g) This study revealed that the use of chicken meat in sausage
production would enhance high cooking yield and nutritional values