COMPARISON OF QUALITY OF SAUSAGES FROM CHICKEN AND RABBIT MEAT

Studies were conducted to compare quality parameters of sausages prepa red from chicken and rabbit meat in proportions of 100:0, 75:25, 50:50 , 25:75 and 0:100 respectively. Results indicated significantly (P<0.0 1) higher emulsion stability and cooking yield in 'all-rabbit' than in 'all-chicken' sausages. There was no significant difference in shear force values, moisture and ash contents among sausages of different fo rmulations. All-rabbit sausages were significantly ( P<0.01) higher in protein but lower in fat content than 'all-chicken' sausages. No sign ificant difference in microbial counts among the sausages was observed . Organoleptic scores indicated nonsignificant differences for appeara nce. colour, aroma. texture and juiciness. However, sausages containin g 50:50 chicken and rabbit meat scored significantly (P<0.05) higher f or flavour and overall palatability than all-rabbit meat sausages. Stu dy indicated that rabbit meat can be effectively incorporated in chick en sausages without affecting the overall quality.