Effect of Incorporating Chicken Giblets on Some Quality Attributes of Beef Sausage

The present study was conducted to investigate the effect of substituting of chicken giblets on the chemical and physical properties of beef sausage production. Four sausage formulations were processed as follows: A- control (0% giblets), B -30% gizzards, C -30% livers) and D -15% gizzards and 15% livers, The proximate analysis of the sausage showed significant differences (P<0.01) among the sausage treatments in protein, fat, moisture, and ash contents. Also the physical characteristics results revealed that, there were significant differences (P<0.01) among the sausage treatments for water holding capacity, and cooking loss.