Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste

Table 1

Proximate composition of the raw beef sausage fortified with edible animal wastes.

Parameters	Sausage type			value
	T1	T2	T3
Fat (%)	^a	^a	^b	0.01
Fat free dry matter (%)	^a	^a	^b	0.01
Moisture (%)	^a	^a	^b	0.01

T1: beef sausage containing 30% lean beef and 70% EMW; T2: beef sausage containing 50% lean beef and 50% EMW; T3: beef sausage containing 90% lean beef and 10% fat. Significant: , not significant: . Data were presented as .