Physicochemical Properties and Microbiological Evaluation of Sausage Prepared from Different Proportion of Chicken and Beef

The development of meat industry and meat processing has shifted from marketing of live animals and adopt value added chain in meat products. This study accessed different proportion of beef and chicken breast in sausage production. Twenty kilograms of Pectoralis major and Adductor muscle mixture using five mixing ratio between breast meat and beef. Physicochemical, microbiological and sensory properties were analyzed in this study. The analyses were carried out using SAS software while the means were separated with LSD at 5%. The influence of meat mixture on sausage was significant (P<0.05) among the treatment: proximate composition indicated that treatment I (70 % chicken breast) had the highest percentage of crude protein (31.77±0.65 %) compared to the lowest percentages in treatment V (70% Beef) (27.57±0.55%); pH values were within the range of 6.16± 0.59 (III) to 6.55± 0.21 (V) (P<0.05). Total Aerobic Counts for raw sausages was highest in treatment V (4.63± 0.39 cfu/g) while the lowest value was recorded in I (1.38± 0.08 cfu/g). This study confirmed that pectoralis major can be successfully used in the production of sausage with preference to the consumer acceptability and would also enhance cooking yield and nutritional values.