Chemical, physical and sensory characteristics of low-fat beef meatsausage with modified lablab bean flours and protein concentrates. .

Abstract

#This research aims to study the chemical, physical, and sensory properties of low-fat beef sausages prepared with modified bean flour and protein concentrates. The research followed an experimental approach and consisted of an introduction, two chapters, and a conclusion. The research utilized a descriptive experimental methodology. The introduction provided a comprehensive overview of the study's topic, while the first chapter explained the materials required for conducting the study and performing laboratory experiments. The second chapter presented and discussed the results. The conclusion included the most important findings, including an increase in protein content in low-fat sausages by 16-40%. Furthermore, all types of low-fat sausages exhibited higher capabilities in terms of water binding, moisture retention, and fat retention.