Nutritive Value of Seven Varieties of Meat Products (Sausage) Produced in Jordan


	Pakistan Journal of Nutrition
	Year: 2009 \| Volume: 8 \| Issue: 4 \| Page No.: 332-334 DOI: 10.3923/pjn.2009.332.334

Nutritive Value of Seven Varieties of Meat Products (Sausage) Produced in Jordan

Jihad M. Quasem, Ayman Suliman Mazahreh and Ali Faleh Al-Shawabkeh

Abstract: In developing country including Jordan, the per capita consumption average is 31.1 kg/person per year. In Jordan there is an increased 10% per capita consumption of meat and meat products between 2006 and 2008. This increase in meat consumption is mainly due to the highly nutritive value that added by meat and meat products to the Jordanian consumer. This study described the quality of some sausages as Mortedella plan, Mortedella with olive, Mortedella with pepper, Mortedella with pistachio, silsisio, Frankfurters, Smoked salami and their proximate composition and nutritional values for Jordanian consumer. The proximate analysis as percentage of carbohydrate, fat, protein, ash, moisture and pH, of mentioned local sausages were: 4.3, 16.7, 12.7571, 2.2714, 63.9429 and 6.3429, respectively.

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How to cite this article:

Jihad M. Quasem, Ayman Suliman Mazahreh and Ali Faleh Al-Shawabkeh, 2009. Nutritive Value of Seven Varieties of Meat Products (Sausage) Produced in Jordan. Pakistan Journal of Nutrition, 8: 332-334.

DOI: 10.3923/pjn.2009.332.334

URL: https://scialert.net/abstract/?doi=pjn.2009.332.334

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