Sample code              Storage period ( No. of days)
0th 5th  10th 15th 20th 25th 30th
CS 1 2.20 2.34 2.44 2.56 2.62 2.73 2.80
CS 2 2.05 2.10 2.15 2.25 2.34 2.52 2.63
CS 3 2.12 2.22 2.36 2.28 2.44 2.50 2.59
CS 4 1.90 2.03 2.25 2.15 2.30 2.45 2.56
CS 5 2.12 2.22 2.30 2.47 2.45 2.63 2.80
CS 6 2.10 2.22 2.28 2.44 2.40 2.45 2.57
CS 7 1.98 2.07 2.15 2.23 2.34 2.49 2.65
CS 8 2.04 2.17 2.22 2.33 2.36 2.53 2.78
CS 9 2.30 2.32 2.40 2.39 2.53 2.58 2.69
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 2: Evaluation of ash content of cooked buffalo meat sausage prepared by taking different levels of fat and carrot powder during refrigerated storage (0ºC).