Abstract: The effects of incorporation of beef fat, pork fat, mutton fat and 50 % pork fat /50 % hydrogenated sunflower oil (HSO) at 20 % level on the properties of beef sausages were investigated. The type of fats had significant effect (P < 0.05) on water content, fat content and fat retention of the beef sausages. The highest water holding capacity (WHC) and cooking yield were recorded for the mutton fat sausages. The pork fat/HSO sausage had the lowest cholesterol content. The sausages with HSO had a highest polyunsaturated fatty acids while those with beef fat had a highest monounsaturated fatty acids. The sausage formulated with the pork fat HSO recorded the highest lightness while redness value of the beef fat blend was the lowest. The inclusion of HSO in sausages significantly (P<0.05) decreased hardness of the sausages.
T. Dzudie , J. Scher and J. Hardy , 2005. Effect of Fat Sources on the Physico-Chemical Nutritional and Textural Properties of Beef Sausages . Journal of Food Technology, 3: 220-225.