Sensory and Physicochemical Characteristics of Semi-dry fermented Beef Sausages produced with Fresh Ripe Plantain

Fermented sausages are stable meat items typically prepared from comminuted mixtures of meat, spices, and salts permitted to ripe under controlled conditions, where bacteria produce lactic acid quickly reliably added sugars in the form dextrose. This study assessed possibility using fresh plantain (FRP) semi-dry fermented beef sausages. FRP was used at 0% (T0), 5% (T1) 10% (T2). A fourth treatment with 0.5% dextrose without any (T3) produced. The products were evaluated for proximate compositions, pH, cooking loss as well sensory attributes. No significant differences existed between T0, T1, T2 T3 terms appearance, flavor, aftertaste texture, however recorded tenderness, juiciness acceptability. Cooking water holding capacity ranged 31.83 (T0) 36.53 4.40 14.74 (T2) respectively. pH after 36 hours fermentation 4.20 5.36 (T0). Using resulted appreciable decreases costs producing 20.50 16.46 Ghana Cedis per kg. It concluded that could be made adverse effects on consumer