Improved Organoleptic Properties in Cooked Sausages through a Mutton-Poultry Blend: An Analytical Study

Abstract This study investigates the implications of utilizing a combination mutton and poultry meat for cooked sausage production, with an emphasis on understanding changes in chemical composition textural properties. Utilizing systematic approach, four experimental variants were developed, progressively incorporating up to 30% as replacement mutton. A comprehensive analysis revealed increase water-binding capacity, notable decrease fat content, slight ash content (P<0.05 both changes). In contrast, assessment showed no significant variations across samples. The blending demonstrated enhancement organoleptic properties, inclusive flavor, aroma, juiciness, tenderness final product, without compromising characteristics. results this underline potential benefits integrating suggesting novel pathway create nutritious, tasty, high-quality product. findings possess industry, providing scientific backing inclusion diverse meats optimized product formulation.