A dissertation Submitted to the University of Khartoum in Partial Fulfillment for the Requirement of the Degree of M.Sc in Tropical Animal Production

Abstract

This experiment was conducted to investigate the effect of type of meat on properties of frankfurters and bologna. A 100 percent spent layers meat (treatment A), a combination of 85% spent layers meat plus 7.5% gizzards plus 7.5% livers (treatment B) and a 100% beef (treatment C) were used in emulsion preparation. The water holding capacity, emulsifying capacity of raw meat, cooking loss and eating quality of final product were studied. Data obtained indicated that combination of spent layers meat plus gizzards and livers had the least desirable in emulsification properties, that whole carcass spent layers meat is intermediate and beef had the highest emulsification properties (p<0.05). Beef had the highest (p<0.05) water holding capacity and spent layers meat was intermediate and the mixed meat had the lowest water holding capacity. There were no significant differences (p>0.05) in flavor, juiciness, texture and tenderness among products from the three treatments. However, there were significant differences (p<0.05) among treatments in the color score for bologna and the color score and overall acceptability rating for the frankfurters. It is concluded that addition of gizzards and liver to spent layers meat improved the color score for bologna and improved the color score and overall acceptability of frankfurters