Physiochemical and Sensorial Properties of Burgers Produced from Nubian Goat Meat and Beef

Purpose: This study was aimed to evaluate sausage processed from different levels of goat meat replacement beef meat.
 Methodology: Beef top side cut and leg were purchased local market used according A ( 50 % ,goat ) , B( 25 75 C 100 D as control group, compare the sausages with most common commercial made beef.
 Findings: The chemically, crude protein percentage significantly (p<0.05) in treatments where higher sausage, ash, fat also increased among treatments, on other hand moisture content meat. Ultimate pH cooking loss (p <0.05). Total viable bacterial counts determined. Sensory attributes, including color, flavor, juiciness, tenderness, overall acceptability types prepared no differences > 0.05)
 Unique contribution theory, practice policy: Goat mainly animals out quality brands low value can be valorized when processed, giving opportunity increase its consumption acceptability. In this incorporated ingredients evaluated flavor replacing Sudanese Nubian useful for use processing products good characteristics more acceptable final products. More researches