Breakfast sausage is a type of ready to eat fresh sausage usually served at breakfast. It is traditionally produced from pork and lard, but there is insufficient knowledge on the yield and nutritive qualities of breakfast sausage prepared with other animal fats. A study was carried out in a completely randomized design to determine the yield and eating qualities of breakfast sausage prepared from lard, tallow and sheep fat. Three treatments were evaluated to test the effect of different animal fats on sausage production: sausage produced with lard (LS), sausage produced with tallow (TS) and sausage produced with sheep fat (SFS). The results obtained showed the yield from the three fat types when used for production of breakfast sausage which were 83.85%, 78.52%, and 76.45% for lard, tallow and sheepfat, respectively. Crude protein (31.77 %) and ashes (4.83%) of sausages with lard were higher in (LS ) while the SFS had (25.47%) and (3.39%) for crude protein and ashes, respectively. The panelists evaluated sensory acceptance with respect to flavour, colour, texture, juiciness, tenderness and overall acceptability. LS scored the highest means for colour (5.43), flavour (5.83), juiciness (5.63), tenderness (6.13) and overall acceptability (6.83). On the other hand, SFS scored the lowest means for flavour (4.47) and juiciness (4.83). The aim of this study was to evaluate the influence of different types of animal fats on the physical, chemical composition and sensory evaluation of breakfast sausages.

Keywords: Physical, chemical, and sensory evaluation, breakfast sausages, animal fats.