Despite the growing demand of poultry products across the globe, small scale poultry farmers in developing countries have increasingly found it difficult to benefit from the global markets.The most important challenge is quality and safety of their products. The study was conducted to evaluate the microbial and sensory quality of raw and processed poultry sausages from native mature drakes and toms in Uganda. Microbiological analysis was carried out on minced raw meat and fresh sausages to determine total plate count, total coliform, E.coli and Salmonella; and sensory evaluation on cooked sausages to determine quality attributes using standard methods. In microbiological analysis, a total of twenty four samples (24) comprising minced raw meat (12) and fresh sausages (12) were examined. The results revealed that in both minced raw meat and fresh sausages Salmonella was detected. Total plate counts and total coliforms for minced raw meat and fresh sausages were found to be 4.49log10cfu/g and <3.85 log10 cfu/g; 4.99log10cfu/g and <3.88 log10 cfu/g respectively. There was significant difference (p<0.05) in the total coliform levels between mean values of minced raw meat and fresh sausages. Sensory evaluation indicated that cooked sausages were highly acceptable with lowest mean rating of 6.3 and turkey sausages being extremely liked (0.59 increased odds ratio). Ordered regression analysis indicated that colour was the most liked sensory quality attribute of sausages (2.54 increased odds ratio), and it was more significantly different (p<0.05) for the sausage types. Combining leg and breast meat (meat ratio) especially duck meat improved the flavour (1.87 increased odds ratio) and Juiciness (0.04increased odds ratio) of the sausages. In conclusion, raw and processed products from native poultry have a relatively high risk of food borne pathogens especially Salmonella spp. Therefore, adequate heat treatment of the poultry sausages before consumption is necessary.
| Published in | International Journal of Science, Technology and Society (Volume 2, Issue 2) |
| DOI | 10.11648/j.ijsts.20140202.11 |
| Page(s) | 18-27 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2014. Published by Science Publishing Group |
Native Poultry, Ordered Regression, Microbial, Sensory Attributes
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APA Style
James. Higenyi, John. David. Kabasa, Charles. Muyanja. (2014). Evaluation of Microbial and Sensory Quality of Raw and Processed Poultry Sausages from Native Poultry in Uganda. International Journal of Science, Technology and Society, 2(2), 18-27. https://doi.org/10.11648/j.ijsts.20140202.11
ACS Style
James. Higenyi; John. David. Kabasa; Charles. Muyanja. Evaluation of Microbial and Sensory Quality of Raw and Processed Poultry Sausages from Native Poultry in Uganda. Int. J. Sci. Technol. Soc. 2014, 2(2), 18-27. doi: 10.11648/j.ijsts.20140202.11
AMA Style
James. Higenyi, John. David. Kabasa, Charles. Muyanja. Evaluation of Microbial and Sensory Quality of Raw and Processed Poultry Sausages from Native Poultry in Uganda. Int J Sci Technol Soc. 2014;2(2):18-27. doi: 10.11648/j.ijsts.20140202.11
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Download@article{10.11648/j.ijsts.20140202.11,
author = {James. Higenyi and John. David. Kabasa and Charles. Muyanja},
title = {Evaluation of Microbial and Sensory Quality of Raw and Processed Poultry Sausages from Native Poultry in Uganda},
journal = {International Journal of Science, Technology and Society},
volume = {2},
number = {2},
pages = {18-27},
doi = {10.11648/j.ijsts.20140202.11},
url = {https://doi.org/10.11648/j.ijsts.20140202.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsts.20140202.11},
abstract = {Despite the growing demand of poultry products across the globe, small scale poultry farmers in developing countries have increasingly found it difficult to benefit from the global markets.The most important challenge is quality and safety of their products. The study was conducted to evaluate the microbial and sensory quality of raw and processed poultry sausages from native mature drakes and toms in Uganda. Microbiological analysis was carried out on minced raw meat and fresh sausages to determine total plate count, total coliform, E.coli and Salmonella; and sensory evaluation on cooked sausages to determine quality attributes using standard methods. In microbiological analysis, a total of twenty four samples (24) comprising minced raw meat (12) and fresh sausages (12) were examined. The results revealed that in both minced raw meat and fresh sausages Salmonella was detected. Total plate counts and total coliforms for minced raw meat and fresh sausages were found to be 4.49log10cfu/g and <3.85 log10 cfu/g; 4.99log10cfu/g and <3.88 log10 cfu/g respectively. There was significant difference (p<0.05) in the total coliform levels between mean values of minced raw meat and fresh sausages. Sensory evaluation indicated that cooked sausages were highly acceptable with lowest mean rating of 6.3 and turkey sausages being extremely liked (0.59 increased odds ratio). Ordered regression analysis indicated that colour was the most liked sensory quality attribute of sausages (2.54 increased odds ratio), and it was more significantly different (p<0.05) for the sausage types. Combining leg and breast meat (meat ratio) especially duck meat improved the flavour (1.87 increased odds ratio) and Juiciness (0.04increased odds ratio) of the sausages. In conclusion, raw and processed products from native poultry have a relatively high risk of food borne pathogens especially Salmonella spp. Therefore, adequate heat treatment of the poultry sausages before consumption is necessary.},
year = {2014}
}
TY - JOUR T1 - Evaluation of Microbial and Sensory Quality of Raw and Processed Poultry Sausages from Native Poultry in Uganda AU - James. Higenyi AU - John. David. Kabasa AU - Charles. Muyanja Y1 - 2014/03/30 PY - 2014 N1 - https://doi.org/10.11648/j.ijsts.20140202.11 DO - 10.11648/j.ijsts.20140202.11 T2 - International Journal of Science, Technology and Society JF - International Journal of Science, Technology and Society JO - International Journal of Science, Technology and Society SP - 18 EP - 27 PB - Science Publishing Group SN - 2330-7420 UR - https://doi.org/10.11648/j.ijsts.20140202.11 AB - Despite the growing demand of poultry products across the globe, small scale poultry farmers in developing countries have increasingly found it difficult to benefit from the global markets.The most important challenge is quality and safety of their products. The study was conducted to evaluate the microbial and sensory quality of raw and processed poultry sausages from native mature drakes and toms in Uganda. Microbiological analysis was carried out on minced raw meat and fresh sausages to determine total plate count, total coliform, E.coli and Salmonella; and sensory evaluation on cooked sausages to determine quality attributes using standard methods. In microbiological analysis, a total of twenty four samples (24) comprising minced raw meat (12) and fresh sausages (12) were examined. The results revealed that in both minced raw meat and fresh sausages Salmonella was detected. Total plate counts and total coliforms for minced raw meat and fresh sausages were found to be 4.49log10cfu/g and <3.85 log10 cfu/g; 4.99log10cfu/g and <3.88 log10 cfu/g respectively. There was significant difference (p<0.05) in the total coliform levels between mean values of minced raw meat and fresh sausages. Sensory evaluation indicated that cooked sausages were highly acceptable with lowest mean rating of 6.3 and turkey sausages being extremely liked (0.59 increased odds ratio). Ordered regression analysis indicated that colour was the most liked sensory quality attribute of sausages (2.54 increased odds ratio), and it was more significantly different (p<0.05) for the sausage types. Combining leg and breast meat (meat ratio) especially duck meat improved the flavour (1.87 increased odds ratio) and Juiciness (0.04increased odds ratio) of the sausages. In conclusion, raw and processed products from native poultry have a relatively high risk of food borne pathogens especially Salmonella spp. Therefore, adequate heat treatment of the poultry sausages before consumption is necessary. VL - 2 IS - 2 ER -
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