ABSTRACT
Adequate access to good quality protein is important in the South African Development Community region. Meat products are excellent sources of high quality protein, but are expensive. The objective of the study was to develop culturally acceptable, nutritious, affordable meat products using beef offal parts. Four formulations of raw, fresh meat sausages containing beef offal and a control, were selected. Samples I and J contained beef trimmings, hearts, intestines and spleen, whereas Samples K and L contained beef liver, stomachs and lungs, all with spices and rusk or Multibase™. The control contained only beef trimmings, rusk and spices. All five samples were found to be nutritious and affordable, also providing good sources of protein, niacin, pyridoxine, cyanocobalamin, phosphorus, magnesium, iron and selenium, based on the nutrient density and dietary reference intake percentages. Sensory attributes of the cooked sausages were evaluated by trained and consumer panels. Principal Component Analysis was done on trained panel results to identify attributes that discriminated between the different samples. Nutrient composition and shelf-life was determined. Trained panel: Samples I and J were similar to the control sample in aroma intensity; Sample J had the most intense appearance of juiciness. Consumer panel: Aroma, flavour and texture attributes of the control and J samples were acceptable; thus they would be purchased, if available. Keywords: Raw sausages, fresh sausages, beef offal, sensory, PCA, shelf-life, nutrient content, nutrient density, dietary reference intakes
