Comparative nutritional composition, physicochemical properties, and sensory attributes of sausages produced from pork, camel, and goat meat (chevon)

Fakolade, Patience Olusola; Samuel, Kehinde Ruth; Fatola, Muyiwa Emmanuel

doi:10.2478/azibna-2025-0017

Abstract

The study assessed the quality attributes of sausage products produced from three meat types. Eight kilograms of thigh muscles, each from pork, camel, and chevon, were used for this study and divided into three portions: fresh, fried, and oven-cooked sausage products. Samples from each fresh meat type were analysed for physicochemical and proximate composition, while the final sausage products obtained were analysed to determine the proximate, mineral & vitamin composition, and sensory attributes in a completely randomized design (CRD) 3 × 3 factorial arrangement. The results obtained showed that fresh camel meat had significantly higher (P < 0.05) values of crude protein (CP), moisture, ash, minerals (calcium, potassium, and magnesium), and vitamins (B12, B2, and D) compared to other meat types, but had the lowest ether extract content (2.45 %). The processed (fried and oven-cooked) sausage products generally exhibited higher CP and ether extract than the fresh sausage products across all meat types (P < 0.05). Meat type × processing method interaction influenced the nutritional composition of sausage products (P < 0.05). Overall, processing sausage products from fresh meat enhances CP content, and oven cooking appears to be the most effective in retaining protein content during processing.

References

Abdolghafour, B., & Saghir, A. (2014). Development in Sausage production and practices – A review. Journal of Meat Science and Technology, 2, 42.
Search in Google Scholar Back to article
Adeyeye, E. I., Adesina, A. J., Olaleye, A. A., Olagboye, S. A., & Olatunya, M. A. (2020). Proximate, Vitamins, Minerals Compositions Together with Mineral Ratios and Mineral Safety Index of Kilishi (Beef Jerky Meat). Haya: The Saudi Journal of Life Sciences, 5(5), 79–89. https://doi.org/10.36348/sjls.2020.v05i05.005
Search in Google Scholar Back to article
A.O.A.C. (2005). Association of Official Analytical Chemists. Official Methods of Analysis.
Search in Google Scholar Back to article
AOAC (2011) Official Methods of Analysis. 19th Edition, Association of Official Analytical Chemists, Arlington, VA. - References—Scientific Research Publishing. (n.d.). Retrieved November 13, 2025, from https://www.scirp.org/reference/ReferencesPapers?ReferenceID=2032758
Search in Google Scholar Back to article
Babiker, S. A., El Khider, I. A., & Shafie, S. A. (1990). Chemical composition and quality attributes of goat meat and lamb. Meat Science, 28(4), 273–277. https://doi.org/10.1016/0309-1740(90)90041-4
Search in Google Scholar Back to article
Babiker, S. A., & Yousif, K. H. (1990a). Chemical composition and quality of camel meat. Meat Science, 27, 283–287.
Search in Google Scholar Back to article
Babiker, S. A., & Yousif, O. Kh. (1990b). Chemical composition and quality of camel meat. Meat Science, 27(4), 283–287. https://doi.org/10.1016/0309-1740(90)90066-F
Search in Google Scholar Back to article
Bahwan, M., Baba, W., Adiamo, O., Hassan, H., Roobab, U., Abayomi, O., & Maqsood, S. (2023). Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product. Animal Bioscience, 36, 1747–1756. https://doi.org/10.5713/ab.22.0238.
Search in Google Scholar Back to article
Cáceres, E., García, M. L., & Selgas, M. D. (2006). Design of a new cooked meat sausage enriched with calcium. Meat Science, 73(2), 368–377. https://doi.org/10.1016/j.meatsci.2005.12.016
Search in Google Scholar Back to article
Chekri, R., Noël, L., Millour, S., Vastel, C., Kadar, A., Sirot, V., Leblanc, J.-C., & Guérin, T. (2012). Calcium, magnesium, sodium and potassium levels in foodstuffs from the second French Total Diet Study. Journal of Food Composition and Analysis, 25(2), 97–107. https://doi.org/10.1016/j.jfca.2011.10.005
Search in Google Scholar Back to article
Cunningham, J., Nguyen, V., Adorno, P., & Droulez, V. (2015). Nutrient Composition of Retail Samples of Australian Beef Sausages. Nutrients, 7(11), 9602–9617. https://doi.org/10.3390/nu7115491
Search in Google Scholar Back to article
Dave, D., & Ghaly, A. E. (2011). Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review. American Journal of Agricultural and Biological Sciences, 6(4), 486–510. https://doi.org/10.3844/ajabssp.2011.486.510
Search in Google Scholar Back to article
Dawood, A. (1995). Physical and sensory characteristics of Najdi-camel meat. Meat Science, 39 1, 59–69. https://doi.org/10.1016/0309-1740(95)80007-7.
Search in Google Scholar Back to article
de Vries-Ten Have, J., Owolabi, A., Steijns, J., Kudla, U., & Melse-Boonstra, A. (2020). Protein intake adequacy among Nigerian infants, children, adolescents and women and protein quality of commonly consumed foods. Nutrition Research Reviews, 33(1), 102–120. https://doi.org/10.1017/S0954422419000222
Search in Google Scholar Back to article
Dransfield, E., & Lockyer, D. (1985). Cold-shortening toughness in excised pork M. Longissimus Dorsi. Meat Science, 13(1), 19–32. https://doi.org/10.1016/S0309-1740(85)80002-4
Search in Google Scholar Back to article
Ekwere, I. O., Okpoji, A. U., V, O. U., A, E. A., C, A. R., R, O. C., Alaekwe, I. O., Etesin, M. O., & Edodi, I. O. (2025). Nutritional Evaluation of Nile Tilapia (Oreochromis niloticus) Processed by Different Drying Methods in Akwa Ibom State, Nigeria. Journal of Sustainable Research and Development, 1(2), 11–17. https://doi.org/10.69739/jsrd.v1i2.1033
Search in Google Scholar Back to article
Enock, D., Oliver, N. C., & Angelina, E. (2017). Effect of Animal Species on the Quality and Quantity of Kilishi Meat Products in Mubi North Local Government Area of Adamawa State International Journal of Rural Development.
Search in Google Scholar Back to article
Fakolade, P. O., Afolabi, K. D., Ekeocha, A. H., & Olajide, R. (2014). Comparative assessment of the quality of kundi, dried meat products produced using traditional and improved methods. Journal of Agricultural Production and Technology ISSN, 3, 8–14.
Search in Google Scholar Back to article
Fakolade PO, Akinduro, V., & Ogungbade, K. (2016). Proximate, Physico-Chemical and Palatability Analysis of Grilled and Boiled Meat from Broilers Fed Varying Levels of Honey in Their Diet during Dry Season. https://core.ac.uk/download/pdf/234661992.pdf
Search in Google Scholar Back to article
F.A.O. (2004). Human Energy Requirements. Report of a Joint FAO/WHO/UNU Expert Consultation. World Health Organization Tech. Rep. Ser, I, 35–50.
Search in Google Scholar Back to article
Fuerniss, H. F., Gifford, C. L., Mortensen, E. G., Belk, K. E., Engle, T. E., & Woerner, D. R. (2024). Nutrient Analysis of Raw United States Beef Offal Items. Nutrients, 16(18), 3104. https://doi.org/10.3390/nu16183104
Search in Google Scholar Back to article
Gavrilova, N. (2020). Improving food security in Nigeria through livestock innovation. E3S Web of Conferences, 176. https://doi.org/10.1051/E3SCONF/202017601010
Search in Google Scholar Back to article
Gawat, M., Boland, M., Singh, J., & Kaur, L. (2023). Goat Meat: Production and Quality Attributes. Foods, 12. https://doi.org/10.3390/foods12163130
Search in Google Scholar Back to article
Gimeno, O., Astiasarán, I., & Bello, J. (1998). A Mixture of Potassium, Magnesium, and Calcium Chlorides as a Partial Replacement of Sodium Chloride in Dry Fermented Sausages. Journal of Agricultural and Food Chemistry, 46(10), 4372–4375. https://doi.org/10.1021/jf980198v
Search in Google Scholar Back to article
Hamed Hammad Mohammed, H., Jin, G., Ma, M., Khalifa, I., Shukat, R., Elkhedir, A. E., Zeng, Q., & Noman, A. E. (2020). Comparative characterization of proximate nutritional compositions, microbial quality, and safety of camel meat in relation to mutton, beef, and chicken. LWT, 118, 108714. https://doi.org/10.1016/j.lwt.2019.108714
Search in Google Scholar Back to article
Heinz, G., & Hautzinger, P. (2007). Meat processing technology for small- to medium-scale producers (1st ed., p. 470). http://www.fao.org/3/AI407E/ai407e.pdf
Search in Google Scholar Back to article
I.B.M.Corp R. (2012). IBM SPSS Statistics for Windows, Version 21.0. IBM Corp.
Search in Google Scholar Back to article
Ivanović, S., Pavlović, I., & Pisinov, B. (2016). The quality of goat meat and it’s impact on human health. Biotechnology in Animal Husbandry, 32(2), 111–122.
Search in Google Scholar Back to article
Ivanović, S., Pavlović, M., Pavlović, I., Tasić, A., Janjić, J., & Baltić, M. Ž. (2020). Influence of breed on selected quality parameters of fresh goat meat. Archives Animal Breeding, 63(2), 219–229. https://doi.org/10.5194/aab-63-219-2020
Search in Google Scholar Back to article
Iversen, P., Henckel, P., Larsen, L., Monllao, S., & Møller, A. (1995). Tenderisation of pork as affected by degree of cold-induced shortening. Meat Science, 40(2), 171–181. https://doi.org/10.1016/0309-1740(94)00045-9
Search in Google Scholar Back to article
Kadim, I. T., & Mahgoub, O. (2012). Nutritive and Health Value of Camel Meat, Chapter Thirteen. In Camel Meat and Meat Products Textbook (p. 213).
Search in Google Scholar Back to article
Kadim, I. T., Mahgoub, O., & Mbaga, M. (2014). Potential of camel meat as a non-traditional high-quality source of protein for human consumption. Animal Frontiers, 4(4), 13–17. https://doi.org/10.2527/af.2014-0028
Search in Google Scholar Back to article
Kadim, I. T., Mahgoub, O., & Purchas, R. W. (2008). A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries). Meat Science, 80(3), 555–569. https://doi.org/10.1016/j.meatsci.2008.02.010
Search in Google Scholar Back to article
Kamel, S. M., Alboudrees, H. A., Alotaibi, H. H., & Saleh, F. A. (2024). Factors Affecting Vitamin D Content in Sardine, Salmon and Shrimp during Different Cooking Processes. Scientific Journal of King Faisal University: Basic and Applied Sciences. https://services.kfu.edu.sa/ScientificJournal/en/Home/ContentsDetails/40716
Search in Google Scholar Back to article
Kim, G.-D., Hur, S. J., Park, T. S., & Jin, S.-K. (2018). Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride. LWT, 89, 140–147. https://doi.org/10.1016/j.lwt.2017.10.033
Search in Google Scholar Back to article
Krokida, M., Oreopoulou, V., & Maroulis, Z. (2000). Water loss and oil uptake as a function of frying time. Journal of Food Engineering, 44(1), 39–46. https://doi.org/10.1016/S0260-8774(99)00163-6
Search in Google Scholar Back to article
Li, J., & Fan, L. (2015). Reduction of oil absorption during frying. Lipid Technology, 27(9), 203–205. https://doi.org/10.1002/lite.201500040
Search in Google Scholar Back to article
Mazhangara, I. R., Chivandi, E., Mupangwa, J. F., & Muchenje, V. (2019). The Potential of Goat Meat in the Red Meat Industry. Sustainability, 11(13), 3671. https://doi.org/10.3390/su11133671
Search in Google Scholar Back to article
Moawad, R. K., Mohamed, G. F., Ashour, M. M. S., Enssaf, A., & El-Hamzy, A. (2013). Chemical Composition, Quality Characteristics and Nutritive Value of Goat Kids Meat from Egyptian Baladi Breed. Journal of Applied Sciences Research, 9(8), 5048-5059.
Search in Google Scholar Back to article
Mohamed, H., Emara, M., & Nouman, T. (2016). Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages. Journal of the Science of Food and Agriculture, 96 9, 2990–2997. https://doi.org/10.1002/jsfa.7468.
Search in Google Scholar Back to article
Møller, A., & Jensen, P. (1993). Cold induced toughening in excised pork as affected by pH, R value and time at boning. Meat Science, 34(1), 1–12. https://doi.org/10.1016/0309-1740(93)90014-9
Search in Google Scholar Back to article
Neill, H. R., Gill, C. I. R., McDonald, E. J., McRoberts, W. C., Loy, R., & Pourshahidi, L. K. (2022). Impact of cooking on vitamin D3 and 25(OH)D3 content of pork products. Food Chemistry, 397, 133839. https://doi.org/10.1016/j.foodchem.2022.133839
Search in Google Scholar Back to article
Nikmaram, P., Yarmand, M. S., & Emamjomeh, Z. (2011). Effects of cooking methods on chemical composition, quality, and cook loss of muscle (Longissimus dorsi) in comparison with veal. African Journal of Biotechnology, 10(5), 10478-10483.
Search in Google Scholar Back to article
Nollet, L. M. L., & Toldra, F. (Eds.). (2006). Advanced Technologies for Meat Processing. CRC Press. https://doi.org/10.1201/9781420017311
Search in Google Scholar Back to article
Ortigues-Marty, I., Thomas, E., Prévéraud, D. P., Girard, C. L., Bauchart, D., Durand, D., & Peyron, A. (2006). Influence of maturation and cooking treatments on the nutritional value of bovine meats: Water losses and vitamin B12. Meat Science, 73(3), 451–458. https://doi.org/10.1016/j.meatsci.2006.01.003
Search in Google Scholar Back to article
Pereira, P. M. de C. C., & Vicente, A. F. dos R. B. (2013). Meat nutritional composition and nutritive role in the human diet. Meat Science, 93(3), 586–592. https://doi.org/10.1016/j.meatsci.2012.09.018
Search in Google Scholar Back to article
Rees, M. P., Trout, G. R., & Warner, R. D. (2003). The influence of the rate of pH decline on the rate of ageing for pork. II: Interaction with chilling temperature. Meat Science, 65(2), 805–818. https://doi.org/10.1016/S0309-1740(02)00285-1
Search in Google Scholar Back to article
Savic, I. V. (1985). Small Scale Fresh Sausage Production. In Small-Scale Sausage Production. http://www.fao.org/docrep/003/x6556e/x6556e04.htm
Search in Google Scholar Back to article
Schmid, A., Ampuero, S., Bultikofer, U., Scherrer, D., Badertscher, R., & Hadom, R. (2009). Nutrient Composition of Swiss cooked sausages. Research and Development, Fleischwirtschaft International, 62–64.
Search in Google Scholar Back to article
Schönfeldt, H. C., & Hall, N. G. (2012). Dietary protein quality and malnutrition in Africa. The British Journal of Nutrition, 108 Suppl 2(SUPPL, 2. https://doi.org/10.1017/S0007114512002553
Search in Google Scholar Back to article
Siham, A. A. (2015). Chemical Composition of Different types of different types of Sausage. American Journal of Research in Humanities, Arts and Social Sciences, 13, 151–154.
Search in Google Scholar Back to article
Stajic, S., & Pisinov, B. (2021). Goat meat products. IOP Conference Series: Earth and Environmental Science, 854(1), 012092. https://doi.org/10.1088/1755-1315/854/1/012092
Search in Google Scholar Back to article
Suzuki, A., Kojima, N., Ikeuchi, Y., Ikarashi, S., Moriyama, N., Ishizuka, T., & Tokushige, H. (1991). Carcass composition and meat quality of Chinese Purebred and European and Chinese cross Breeds Pigs. Meat Sci, 29, 31–41.
Search in Google Scholar Back to article
Swing, C. J., Thompson, T. W., Guimaraes, O., Geornaras, I., Engle, T. E., Belk, K. E., Gifford, C. L., & Nair, M. N. (2021). Nutritional Composition of Novel Plant-Based Meat Alternatives and Traditional Animal-Based Meats. Food Science and Nutrition, 7(3), 1–12. https://doi.org/10.24966/FSN-1076/100109
Search in Google Scholar Back to article
Teixeira, A., Silva, S., Guedes, C., & Rodrigues, S. (2020). Sheep and Goat Meat Processed Products Quality: A Review. Foods, 9(7), 960. https://doi.org/10.3390/foods9070960
Search in Google Scholar Back to article
Titcomb, T. J., & Tanumihardjo, S. A. (2019). Global Concerns with B Vitamin Statuses: Biofortification, Fortification, Hidden Hunger, Interactions, and Toxicity. Comprehensive Reviews in Food Science and Food Safety, 18(6), 1968–1984. https://doi.org/10.1111/1541-4337.12491
Search in Google Scholar Back to article
Webb, E. C. (2014). Goat meat production, composition, and quality. Animal Frontiers, 4(4), 33–37. https://doi.org/10.2527/af.2014-0031
Search in Google Scholar Back to article
Webb, E. C., Casey, N. H., & Simela, L. (2005). Goat meat quality. Small Ruminant Research, 60(1), 153–166. https://doi.org/10.1016/j.smallrumres.2005.06.009
Search in Google Scholar Back to article
Yang, X., Sebranek, J. G., Luo, X., Zhang, W., Zhang, M., Xu, B., Zhang, Y., & Liang, R. (2021). Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings. Foods, 10(11), 2783. https://doi.org/10.3390/foods10112783
Search in Google Scholar Back to article

Comparative nutritional composition, physicochemical properties, and sensory attributes of sausages produced from pork, camel, and goat meat (chevon)

Abstract

Paradigm

My account