Effect of of Chicken Giblets Incorporation on Sensory Properties, Microbial Count and Economic Cost of Beef Sausages

This study was conducted to evaluate the effect of partial substitution of beef meat with chicken giblets on some quality attributes of beef sausage, four sausage formulations were processed as A -control with 0% giblets, B -30% gizzards, C- 30% livers and D -15% gizzards +15% livers. The sausages were analyzed for sensory attributes, total bacterial count and production cost. The sensory evaluation results showed no significant differences (P>0.05) among the sausage types in color, texture, flavor, juiciness, and overall acceptability. Similarly there was no significance difference (P>0.05) in total bacterial count among all treatments. Financial analysis revealed that, beef sausage incorporated with chicken gizzards and chicken livers had lower production cost compared to control beef sausages. It can be concluded that, substitution of up to 30% chicken giblets in sausage formulation is feasible without negatively affecting sensory and microbiological quality, while also reducing production cost.