Abstract:
This study was conducted to determine the effects of crude groundnut 011 (GO) on the
storability and sensory characteristics of comminuted beef sausages. Boneless beef was thoroughly
trimmed of all visible fatty and connective tissues, minced and freshly prepared GO was added
during comminution to formulate sausages at three levels (5%, 10% and 15%) of 011 Inclusion, and
compared with products formulated with only lean beef. Sensory and laboratory analyses were
conducted weekly for 3 weeks. The results Indicated that the GO products were more tender, Juicier
and smoother than sausages formulated with only lean beef. The GOproducts had Intense groundnut
flavour, no effect on flavour liking but enhanced product acceptability. In addition, the GO Increased
the unsaturated fatty acid content of the products, had no significant effect on lipid per-oxldatlon and
product stability in storage. It is recommended that groundnut 011 Is used In beef sausages up to 15%
inclusion, on weight basis for Improved sensory and acceptability of the products
