A comparison of the physicochemical and storage characteristics of emulsified sausages made from black goat meat and conventional meats

This study evaluated the suitability of black goat meat as a raw material for meat products by comparing the physicochemical and storage characteristics of emulsified sausages from different livestock species: black goat sausage (GS), beef sausage (BS), pork sausage (PS), and chicken sausage (CS). GS and PS showed similar proximate composition, while GS and BS had comparable values for lightness, yellowness, and hue angle, indicating potential consumer appeal. Water-holding capacity (WHC) and cooking yield showed no significant differences between GS, BS, and PS, highlighting black goat’s ability to retain moisture. GS and CS showed significantly higher pH value than that of the other samples (p < 0.05). The thiobarbituric acid reactive substance (TBARS) values, indicating lipid oxidation, were significantly lower in GS and PS (p < 0.05), showing that GS resists oxidation well, with a strong correlation to fat content (R² = 0.95). By the 3rd and 4th weeks of storage, GS and CS had higher the volatile basic nitrogen values (p < 0.05), correlating with pH (R² = 0.83), while bacterial counts in GS, BS, and PS remained below 7 log CFU/mg for up to 5 weeks. GS’s high WHC, cooking yield, and low TBARS values suggest good commercial potential.