Sample code            Storage period ( No. of days) 0th 5th 10th 15th 20th 25th 30th CS 1 0.115 0.125 0.138 0.158 0.169 0.195 0.205 CS 2 0.126 0.148 0.163 0.186 0.203 0.225 0.268 CS 3 0.129 0.150 0.168 0.187 0.210 0.243 0.270 CS 4 0.121 0.138 0.160 0.178 0.190 0.220 0.241 CS 5 0.093 0.104 0.120 0.129 0.143 0.161 0.176 CS 6 0.114 0.131 0.170 0.208 0.210 0.221 0.238 CS 7 0.120 0.131 0.147 0.158 0.170 0.191 0.208 CS 8 0.117 0.131 0.148 0.161 0.178 0.203 0.224 CS 9 0.132 0.152 0.180 0.210 0.228 0.253 0.283

CS- cooked sausage (buffalo meat sausage) 1, 5 → 4.27% C.P 2, 6, 7 → 2.5% C.P 3, 8 → 0.73% C.P, 9 → 5% C.P, 4 → 0.0% C.P, 1, 3 → 28.54% W.F 4, 6, 9 → 25% W.F, 5, 8 → 21.46% W.F, 2 → 30% W.F, 7 → 20% W.F (C.P—Carrot powder, W.F—White fat)

Table 4: Evaluation of TBA number of cooked buffalo meat sausage prepared by taking different levels of fat and carrot powder during refrigerated storage (0ºC).