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

Table 2

Effect of cooking oil on the proximate composition of the beef sausage fortified with edible meat wastes.

Parameters	Sausage type (S)			Cooking oil type (O)		SEM	value
	T1	T2	T3	Olive	Sunflower		O	S
Fat (%)	23.5^a	19.76^b	9.31^c	16.68	18.36	0.31	0.01	0.01	0.11
Fat free dry matter (%)	24.06^c	25.67^b	28.67^a	26.32	25.93	0.23	0.23	0.01	0.09
Moisture (%)	52.44^c	54.57^b	62.05^a	56.99	55.91	0.28	0.01	0.01	0.44

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% EDMW; SEM: standard error of mean. Significant: , not significant: . Note: the listed values in the column of olive and sunflower oils in this table are the pooled values of the effect of the oil type on the sausages.