Improved Organoleptic Properties in Cooked Sausages through a Mutton-Poultry Blend: An Analytical Study

Abstract

Abstract This study investigates the implications of utilizing a combination of mutton and poultry meat for cooked sausage production, with an emphasis on understanding changes in chemical composition and textural properties. Utilizing a systematic approach, four experimental variants were developed, progressively incorporating up to 30% poultry meat as a replacement for mutton. A comprehensive chemical analysis revealed an increase in the water-binding capacity, a notable decrease in fat content, and a slight increase in ash content (P<0.05 for both changes). In contrast, textural assessment showed no significant variations across the samples. The blending of mutton and poultry meat demonstrated an enhancement of organoleptic properties, inclusive of flavor, aroma, juiciness, and tenderness of the final product, without compromising the textural characteristics. The results of this study underline the potential benefits of integrating mutton and poultry in cooked sausage production, suggesting a novel pathway to create a nutritious, tasty, and high-quality product. The findings possess implications for the meat industry, providing scientific backing for the inclusion of diverse meats for an optimized product formulation.