Sample code Storage period ( No. of days)
0th 5th 10th 15th 20th 25th 30th
CS 1 6.302 6.288 6.102 6.013 5.997 5.987 5.90
CS 2 6.382 6.310 6.205 6.131 6.051 5.981 5.902
CS 3 6.132 6.276 6.241 6.180 6.150 6.102 5.982
CS 4 6.325 6.276 6.198 6.091 5.983 5.878 5.721
CS 5 6.322 6.271 6.220 6.118 6.103 6.083 6.035
CS 6 6.356 6.261 6.201 6.125 6.023 5.924 5.892
CS 7 6.363 6.258 6.180 6.076 5.983 5.865 5.793
CS 8 6.281 6.203 6.135 6.060 5.964 5.887 5.803
CS 9 6.412 6.331 6.243 6.171 6.082 6.010 5.893
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 3: Evaluation of pH value of cooked buffalo meat sausage prepared by taking different levels of fat and carrot powder during refrigerated storage (0ºC).