Physical Characteristics of Emulsion-Type Sausage from Lamb Meat with Varying Fat Levels

Abstract

AbstractThe study aims to develop processed lamb products in emulsion-type sausages with variations in fat content. Treatments were arranged in a Completely Randomized Design (CRD), and each treatment had four replicates. The emulsion-type sausage was manufactured from Batur lamb meat mixed with lamb fat at varying proportions (0, 5, 10, 15, 20, and 25 percent). The ingredients added were salt 2 percent, dextrose 0.5 percent, garlic powder 0.5 percent, pepper powder 0.5 percent, paprika powder 0.3 percent, and chili powder 0.5 percent (w/w). Meat, fat, and other ingredients were mixed, emulsified, and then stuffed into collagen casings. The sausages were cooked for 45 minutes. The variable measured included pH, cooking losses, and tenderness of the sausages. Results showed that fat level in sausage mixes produced sausages with significant pH variation. The cooking losses and tenderness of the sausages were barely changed. This study concludes that adding 10 percent of lamb fat into sausage mixes produces emulsion-type sausages of the most optimum quality.