Goat kid meat in the formulation of Vienna-type sausage

Objective: To evaluate the substitution of pork meat with goat kid in formulation Vienna-type sausage.Design/methodology/approach: A randomized complete block design was used three treatments to substitute meat: control sausage 100% (SC1), 50% and (SC2), (SC3). The physicochemical variables (cooking loss (CL), pH, color, water holding capacity (WHC), proximate composition), textural profile sensory characteristics were measurement treatments.Results: CL sausages elaborated mead did not have difference (P > 0.05). pH WHC increased < 0.05) for SC3, but their luminosity decreased yellowness Redness similar between sausages. moisture, fat, protein, carbohydrate ash contents improved SC2. Hardness, cohesiveness, chewiness, gumminess resilience SC2 SC3. evaluation showed that accepted by consumers.Limitations on study/implications: improve thephysicochemical due CL, WHC, b*, carbohydrates hardness, L*.Findings/conclusions: can be at Vienna-typesausages.