Eating Characteristics of Donkey Meat Frankfurters

Journal Title: Journal of Animal Science Advances - Year 2015, Vol 5, Issue 8

Abstract

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.

Authors and Affiliations

W. Y. Akwetey , J. Atawalna , N. K. Amankwah

Keywords

Related Articles

In Situ Digestion of Forages and Grains in Alpacas Fed Alfalfa and Grass Hay

In situ disappearance of alfalfa hay, grass hay, corn, corn/oats/barley and oat DM and NDF in alpacas fed alfalfa hay (AHF) or grass hay (GHF) was determined in adult male alpacas. The alpacas were then divided into two...

The Prevalence of Intestinal Parasite Infections among School Children in a Tropical Rainforest Community of Southeastern Nigeria

The prevalence of intestinal helminthes among schoolchildren of both sexes in a tropical rainforest community of Southeastern Nigeria was investigated. A total of 340 children were examined during the study with 230 (75....

The Influence of Age, Sex and Altitude on the Morphometry of Red Blood Cells in Dromedary&nbsp;Camel

This study has been conducted in local dromedary camel (Chaambi breed) in two regions of different altitude in the South of Algeria (Biskra and El-Oued) in order to reveal the influence of age, sex and altitude on the mo...

The Efficacy of a Novel Microbial 6-phytase Expressed in Aspergillus Oryzae on the Performance and Phosphorus Utilization in Swine

Three studies were carried out to evaluate a novel microbial 6‑phytase, expressed via the use of synthetic genes in Aspergillus oryzae in weaned piglets and also in growing pigs. In the first study, the enzyme was fed to...

Growth Performance and Haematological Profile of Growing Japanese Quails Fed Graded Levels of [i]Azadirachta Indica[/i] Leaf Meal

The performance and haematological profile of Japanese quails (Coturnix coturnix japonica) fed graded levels of neem (Azadirachta indica) leaf meal was determined. Four treatments: T0% (feed with zero supplementation of...

Download PDF file
  • EP ID EP153460
  • DOI -
  • Views 107
  • Downloads 0

How To Cite

W. Y. Akwetey, J. Atawalna, N. K. Amankwah (2015). Eating Characteristics of Donkey Meat Frankfurters. Journal of Animal Science Advances, 5(8), 1386-1391. https://europub.co.uk/articles/-A-153460