Sample code Storage period ( No. of days)
0th 5th 10th 15th 20th 25th 30th
CS 1 61.14 60.50 58.20 57.72 56.20 55.50 53.24
CS 2 61.50 60.30 60.42 59.28 57.60 55.32 53.67
CS 3 61.65 60.02 58.28 56.34 55.10 53.21 52.04
CS 4 62.35 62.20 62.10 61.76 59.38 57.46 55.76
CS 5 62.04 61.45 60.78 59.26 57.76 55.43 53.54
CS 6 61.87 60.24 59.02 57.86 56.13 55.23 53.22
CS 7 61.90 60.78 59.32 58.04 57.54 55.32 54.12
CS 8 62.12 61.33 60.24 59.22 58.35 57.56 55.24
 CS 9 61.63 60.46 59.35 58.14 56.44 55.21 53.34
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 1: Evaluation of moisture content of cooked buffalo meat sausage prepared by taking different levels of fat and carrot powder during refrigerated storage (0ºC).