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Physicochemical Properties of Fresh Sausage Formulated with Different Proportions of Commercial Meat Pork and Cull Sow

M.I.V. Oliveira, G.F. Costa, J.L.S. Almeida, A.A.P. Oliveira, L.R. Silva, M.J.S.L. Nunes, V.C.S. Ferreira, J.P.S. Guedes, L.A.F. Pascoal


The aim of this research was to investigate the effect of the inclusion of cull sow meat on the physicochemical properties of fresh sausage. Five treatments were elaborated: The control (commercial pork) and treatments with 25, 50, 75 and 100% cull sow meat. The quality of the sausages was monitored by physicochemical parameters (moisture, ashes, protein, lipids, pH, water activity, color (L*, a* and b*), water holding capacity (WHC), weight loss by cooking (WLC), shear force (SF) and thiobarbituric acid reactive substances (TBARS). The moisture and protein content was significantly (P=0.0001 and P=0.0001) affected, mainly when 100% of cull sow meat was used. The color parameters were significantly (P=0.0109, P=0.0001 and P=0.0044) affected, where sausages made with 75 and 100% of cull meat had the highest values of a* corresponding to the more intense red color. As the levels of cull sow meat increased, there was a significant (P=0.0001) reduction in pH values and an increase (P=0.0001) in shear force values, while for lipid oxidation, TBARS values were lower (P=0.0097), especially for the T100 treatment. In general, these results indicated that the use of cull sow meat can be an alternative for the industry to prepare meat products.


Lipid oxidation, color parameter, meat products, cull sow, sausage

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