Main Article Content
An experiment was carried out to determine the suitability of donkey meat in the production and consumption of frankfurter-type sausages. Donkey meat was substituted at 0% (control), 50% and 100% of beef to produce the sausages. Physico-chemical and sensory attributes of the sausages were studied. A 35-member consumer panelist evaluated the sausages based on appearance, taste, tenderness, flavor, juiciness, texture, mouth feel and acceptability, using a 9-point Hedonic Scale (1=like extremely, 5= neither like nor dislike, 9= dislike extremely). Sensory evaluation of the frankfurter-type sausages revealed no significant (p>0.05) differences between sausages produced with or without donkey meat. There were significant differences (p<0.05) in cooking loss, water holding capacity and pH of the cooked products. Cooking loss ranged from 25.34% (T1) to 28.25% (T0), water holding capacity was between 26.47% (T0) and 27.23% (T1) and pH ranged from 5.92 (T0) to 6.25 (T1). The cost of producing frankfurters reduced from GH¢ 8.99 (T0) to GH¢ 5.84 (T2) per kg. Thus donkey meat is a potential substitute to beef in frankfurter-type sausage production.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
The copyright for all articles belongs to the authors. All other copyright is held by the journal.