الفهرس 
Impact of use of mechanically recovered poultry meat on quality of emulsion type sausage
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Abstract
Forty traditional Egyptian beef luncheon sausages were examined to determine their quality. Most luncheon sausage samples had bad sensory panel scores, low moisture, protein, magnesium, zinc and high ash, collagen, calcium, iron, cupper, manganese contents as well as high TBARS. Marketed sausage samples had higher aerobic and anaerobic bacterial counts as well as various types of pathogenic clostridia were isolated from them. Low shear force, high lightness, redness and brownness were characteristics for all marketed sausages. Most of the examined samples contained both bone and cartilage which could be detected either by phase contrast or light microscope. Six trials based experiments (with three replicates each) were performed to explore the effect of MRPM when added with different percentages (0, 10, 30, 50, 70 and 90%) to luncheon sausage formulations then cooked at different core temperatures (70, 80 and 90{u00B0}C) on the quality attributes of luncheon sausage. Examination of both control luncheon sausage without addition of MRPM and those containing different rates of addition during storage at 4{u00B0}C for 3 months indicated that both level of MRPM and storage time had a negative effect on their organoleptic and eating quality characteristics. Protein content of luncheon sausage was the most prominent constituent affected by addition of MRPM