Physicochemical Properties of Fresh Sausage Formulated with Different Proportions of Commercial Meat Pork and Cull Sow

M.I.V. Oliveira; G.F. Costa; J.L.S. Almeida; A.A.P. Oliveira; L.R. Silva; M.J.S.L. Nunes; V.C.S. Ferreira; J.P.S. Guedes; L.A.F. Pascoal

Abstract

The aim of this research was to investigate the effect of the inclusion of cull sow meat on the physicochemical properties of fresh sausage. Five treatments were elaborated: The control (commercial pork) and treatments with 25, 50, 75 and 100% cull sow meat. The quality of the sausages was monitored by physicochemical parameters (moisture, ashes, protein, lipids, pH, water activity, color (L*, a* and b*), water holding capacity (WHC), weight loss by cooking (WLC), shear force (SF) and thiobarbituric acid reactive substances (TBARS). The moisture and protein content was significantly (P=0.0001 and P=0.0001) affected, mainly when 100% of cull sow meat was used. The color parameters were significantly (P=0.0109, P=0.0001 and P=0.0044) affected, where sausages made with 75 and 100% of cull meat had the highest values of a* corresponding to the more intense red color. As the levels of cull sow meat increased, there was a significant (P=0.0001) reduction in pH values and an increase (P=0.0001) in shear force values, while for lipid oxidation, TBARS values were lower (P=0.0097), especially for the T100 treatment. In general, these results indicated that the use of cull sow meat can be an alternative for the industry to prepare meat products.

Abstract

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