Quality And Safety Analysis And Application Of Edible By-products Of Meat Sheep

This study determined the content of heavy metals(arsenic,lead,cadmium,chromium,and mercury)in edible samples(liver,kidney,rumen,small intestine)of sheep that had been slaughtered.The formula,fundamental process,and smoking process of sheep liver sausage were investigated,and single factor and orthogonal experiments were used to determine the ideal process parameters.The samples were separated into two groups: the control group(non-smoking)and the smoking group.The color,water activity,p H,conventional nutrients,texture,sensory assessment,flavor components,etc.were tested and compared.The following are the study’s conclusions:The levels of heavy metals(arsenic,lead,cadmium,chromium,mercury)in the edible samples(liver,kidney,rumen,small intestine)of sheep that had been slaughtered met national regulatory limits.The proportions for manufacturing sheep liver sausage are 50 percent sheep liver,15 percent sheep tail fat,and 20 percent mutton.The basic condiment formula include 2.5 percent salt,1.4 percent sugar,1.0 percent spice,and 8 percent cooking wine.Formula for the quality enhancer include 5% soybean protein,0.6%carrageenan,and 5% corn starch.The optimal smoking settings for smoked sheep liver sausage were as follows: smoked liquid was applied twice,the ratio of smoked liquid to water was 1:3,the smoking temperature was 55 °C,and the smoking period was 1.5 hours.The optimal cooking time for sheep liver sausage is 30 minutes.The new sausage product had a p H of 5.35,an Aw of 0.85,a moisture content of 46.73 percent,a fat content of 24.91 percent,a protein content of 28.01 percent,and an ash content of 3.41 percent.The sensory score was 86.99.The results of the texture and flavor test revealed that the smoked sausage was full and elastic,with adequate hardness and chewiness.The color changes drastically,and the odor is a smoky scent.This study serves as a guide for the creation and exploitation of non-polluting,nutritious,and healthful sheep liver byproducts.This study is extremely important for the safety assessment of edible by-products,the enhancement of product value,and product creation and usage.