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Starting a Sausage Making Business: A Step-by-Step Guide

Are you passionate about creating delicious sausages and want to turn your culinary talent into a profitable venture? Starting a sausage-making business can be a rewarding and exciting endeavor. From crafting unique recipes to marketing your products, here's a step-by-step guide to help you launch your own successful sausage-making business.

Step 1: Research and Planning

Begin by conducting thorough research on the sausage market, identifying your target audience, and assessing your competition. Understand consumer preferences, popular sausage flavors, and any gaps in the market you can fill with your unique offerings. Develop a detailed business plan outlining your goals, budget, production process, and marketing strategies.

  C500 Sausage Packaging 5 Layers Nylon Casings

Step 2: Legal Requirements and Permits

Ensure that you comply with all legal requirements and obtain the necessary permits to run a food-related business. This may include food handling licenses, health department approvals, and compliance with local, state, and federal regulations. Consult with your local authorities to understand the specific requirements for operating a sausage-making business in your area.

Step 3: Create Unique Sausage Recipes

Set your sausage business apart by developing a range of unique and delicious sausage recipes. Experiment with different flavors, ingredients, and meat blends to create a diverse menu that appeals to a wide range of tastes. Consider catering to dietary preferences, such as offering gluten-free or vegan options, to expand your customer base.

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Step 4: Source Quality Ingredients

As a sausage maker, the quality of your ingredients plays a significant role in the taste and appeal of your products. Source fresh and high-quality meats, spices, and other ingredients from reliable suppliers. Consider using locally sourced and organic ingredients to appeal to health-conscious consumers.

Step 5: Set Up Production Space

Dedicate a suitable production space for sausage making. The space should adhere to food safety standards, be equipped with proper storage facilities, and have adequate ventilation. Invest in quality sausage-making equipment , such as grinders , stuffers , and smokers, to ensure efficient production processes.

Step 6: Test and Refine Your Recipes

Before launching your sausage-making business , conduct taste tests with friends, family, and potential customers. Gather feedback and make any necessary adjustments to your recipes to ensure they meet customer expectations. Consider hosting tasting events or participating in local food markets to gain valuable feedback and exposure.

  Pneumatic Quantitative Sauage Stuffer

Step 7: Branding and Packaging

Create a strong brand identity for your sausage business. Choose a memorable and relevant business name, design a logo, and develop attractive packaging for your sausages. Eye-catching packaging plays a crucial role in attracting customers and setting your products apart from competitors.

Step 8: Marketing and Promotion

Develop a marketing strategy to promote your sausage business. Utilize social media platforms, local advertising, and food-related events to create awareness about your products. Consider partnering with local restaurants, delis, or grocery stores to expand your distribution channels.

Step 9: Ensure Quality and Consistency

Consistency is key to building a loyal customer base. Ensure that each batch of sausages meets the same high standards of taste and quality. Implement strict quality control measures and maintain hygiene standards throughout the production process.

Step 10: Customer Engagement and Feedback

Engage with your customers and encourage feedback. Actively listen to their suggestions and preferences, and use this information to improve your products and services. Building strong relationships with your customers will lead to repeat business and positive word-of-mouth referrals.

In conclusion, starting a sausage-making business requires careful planning, attention to quality, and a passion for creating delectable sausages. With the right recipes, branding, and marketing efforts, you can turn your love for sausage-making into a successful and thriving business.

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More and more people have turned to making their own sausage at home. With a number of available cooking shows that look at homemade sausage combined with the environmentally friendly movement to buy local meats and produce, locally made sausage has new popularity. Some local farmers and butchers may consider opening a sausage factory, but there are a number of things to consider before doing so.

Creating a Product Lineup

When starting with homemade sausage, it’s important to consider your product lineup first. A number of people enjoy sausage in its natural casing, normally made of intestine, but occasionally consisting of a synthetic edible membrane, but some consumers prefer a peel sausage, one that’s removed from the membrane to work in sausage-out-of-casing recipes.

The skin on the sausage may seem tough because it’s meant to keep the ground meat together in that shape; in reality, it’s just a thin membrane that tastes fine and can be removed if necessary.

Choosing Sausage Packaging

Most sausage is produced in a package of four or six sausage links or patties. These packages can be kept open for up to a week if refrigerated and sealed properly, which helps smaller households slowly consume the entire pack of sausage without waste.

For your sausage factory, you’ll have to decide on a product line and packaging. If you have the ability to produce small-scale, test a number of flavor combinations and different meat blends, and see what types of sausage sell best locally. This is usually a good test for the product’s strength commercially.

Developing a Business Plan

Before opening any kind of sausage factory, you’ll need a good business plan to convince investors to loan the capital you need. A business plan should include an analysis of the raw materials needed, the amount of processing required for each type of sausage, the details of the packaging and a good plan for marketing and selling after production.

Even if the sausage factory will only operate locally, it’s important to have a sales plan that differentiates your sausage products from the other local offerings. Your business plan should also have an estimate of the building or factory required for the suggested levels of production; it helps if you have an actual facility or building in mind. Gaebler recommends talking to other sausage business owners to get advice.

Sausage Factory Licenses and Investors

There are a number of licenses and registrations required to open a sausage factory — more than most other types of business, because food is regulated very closely by the Food and Drug Administration and United States Department of Agriculture (USDA). The USDA offers a number of resources on food safety, and they note that there are many requirements for labeling sausages.

As such, the business plan needs to capture not only the costs of starting a business, and the estimated operating costs, but the added costs to ensure approval and licensing from federal, state and local governing bodies.

Once the business plan exists, it’s time to move forward finding lenders who think your concept is worth investment. Work with local banks and online sources until you have the startup capital you need. The facility and equipment can be quite costly, so it’s important to show you have a product that has market potential in order to get investors. Once you have the required investment, it’s important to spend it wisely to obtain the equipment you need.

• Gaebler: Starting a Sausage Retail Business
• USDA: Sausages and Food Safety
• Develop a website and mail-order catalog to increase exposure and orders. Increase marketing during holidays when demand for sausage is high.

Danielle Smyth is a writer and content marketer from upstate New York. She has been writing on business-related topics for nearly 10 years. She owns her own content marketing agency, Wordsmyth Creative Content Marketing, and she works with a number of small businesses to develop B2B content for their websites, social media accounts, and marketing materials. In addition to this content, she has written business-related articles for sites like Sweet Frivolity, Alliance Worldwide Investigative Group, Bloom Co and Spent.

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Guide to Starting a Small Business

How to start a sausage making business.

Embarking on the journey of starting a sausage-making business can be a rewarding venture for those passionate about culinary arts and entrepreneurship. Sausage making allows you to craft delicious and unique products while tapping into a market with a longstanding appreciation for quality meats. This guide will walk you through the essential steps to launch your own successful sausage-making business. 1. Research and Planning: Begin by conducting thorough research on the sausage industry, understanding market trends, and identifying your target audience. Consider the types of sausages you want to specialize in – whether traditional, gourmet, or ethnic varieties. Develop a comprehensive business plan that outlines your goals, target market, budget, and marketing strategies. 2. Compliance and Regulations: Ensure that you comply with local and state regulations regarding food safety and production. Obtain the necessary licenses and permits, and familiarize yourself with health and safety standards for food processing facilities. Adhering to these regulations is crucial for building a trustworthy brand and avoiding legal complications.

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How to Successfully Start a Sausage Making Business?

Are you passionate about creating delectable sausages and dream of starting your own sausage making business? Look no further! In this comprehensive guide, we will explore the key steps involved in setting up a successful sausage making factory. From acquiring the right sausage making machine to establishing an effective online presence, we will cover all the essentials to ensure your business thrives in the competitive market. Let’s dive in!

Research and Planning

Before embarking on any business venture, thorough research and planning are crucial. Begin by conducting market research to understand the demand for sausages in your target area. Identify your target customers, competitors, and their unique selling points. Use this information to craft a solid sausage making business plan that outlines your goals, strategies, and financial projections.

Setting up a Sausage Making Factory

Finding the ideal location for your sausage making factory is essential for efficient operations. Consider factors such as proximity to suppliers, transportation facilities, and accessibility to potential customers. Ensure the facility meets the necessary health and safety regulations.

Investing in quality sausage processing equipment is vital for producing top-notch sausages. Some key equipment includes meat grinders, mixers, stuffers, and smokehouses. Collaborate with reputable suppliers to source reliable equipment that suits your specific needs and budget. Don’t forget to include the phrase “sausage processing equipment” in your content.

Procuring Quality Ingredients

The quality of your sausages relies heavily on the ingredients you use. Establish relationships with reliable suppliers who provide fresh, high-quality meat, spices, casings, and other necessary ingredients. Ensuring a steady supply of superior ingredients will set your sausages apart and keep customers coming back for more.

Developing Unique Recipes

Crafting unique and delicious sausage recipes is an excellent way to differentiate your sausage making business. Experiment with various flavor combinations, spice s, and herbs to create a signature taste that appeals to your target market. Consider offering a diverse range of sausages to cater to different preferences and dietary requirements, such as gluten-free or vegan options.

Branding and Packaging

Build a strong brand identity that resonates with your target audience. Choose a catchy and memorable name for your sausage making factory that reflects your values and offerings. Design a visually appealing logo and packaging that stands out on store shelves. Incorporate your brand name and relevant keywords like “sausage making factory” in your website’s meta tags and descriptions for better SEO visibility.

Establishing an Online Presence

In today’s digital age, having a strong online presence is crucial for your sausage making business success. Create a professional website that showcases your sausages, provides information about your company, and includes an easy-to-use online ordering system. Utilize search engine optimization (SEO) techniques by incorporating relevant keywords throughout your website’s content, including phrases like “sausage making factory” in your blog posts and product descriptions.

Marketing and Promotion

Implement a well-rounded marketing strategy to create awareness and attract customers. Leverage social media platforms to share enticing images of your sausages and engage with your audience. Collaborate with local food bloggers or influencers to reach a wider audience. Consider offering samples at local events or farmers’ markets to generate buzz and gather valuable feedback.

Starting a sausage making business requires careful planning, sourcing the right sausage processing equipment, and establishing a strong brand presence. By conducting thorough research, procuring quality ingredients, and implementing effective marketing strategies, you can successfully navigate the competitive market. Remember, consistency, innovation, and customer satisfaction are key to building a thriving sausage making factory. Good luck on your entrepreneurial journey!

Basics of Sausage Making - Formulation, Processing & Safety - Anand Mohan, Ph.D - University of Georgia

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10 steps for open a sausage factory.

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Entrepreneurs interested in sausage production must purchase expensive equipment and materials and master recipes while obeying state and federal guidelines for quality and sanitation.

Going beyond small-scale sausage production into factory production requires a streamlined operation that doesn't waste materials and has a large customer base. As a reward for this effort, opening your own sausage factory offers unlimited potential for advancement, and your income may be than $100,000 if you are successful. However, a great deal of expertise is required to even begin making sausage.

Familiarize yourself with the basics of sausage making . Research the types of animals used, the best cuts of meat for certain sausages, the fat-to-meat ratio you'd like to use, how to butcher animals or where to buy the meat you need, the necessary equipment, and the market you wish to target.

Experiment with making sausage at home. Decide whether you want to create a low-end or high-end product, and develop recipes that will help you stand out from the competition.

Investigate your market. Check out other local sausage makers and how they price their products, and investigate how much demand there is for sausage in the local market by surveying consumers and local markets.

Create a business plan. Use this to plan out your financing, what kind of business property you will need, how you will produce your sausage and how you will market your product, including how your sausages will be unique or fill a void in the local market. Use the business plan to obtain financing, if necessary. Make sure the plan is as professional-looking as possible.

Choose a "Doing Business As" name, and search online to make sure that name is not already in use in your state. This can usually be done through the state's secretary of state website. Register the name on the secretary of state website.

Choose a location for your factory where customers have a clear demand for your product. Discuss sourcing and distribution with local farmers, butchers, shops and restaurants. Delay wider distribution until your factory is established.

Obtain all necessary licenses and permits from the government, including an Employer Identification Number from the Internal Revenue Service. Focus on sanitation at the beginning so that you avoid financially devastating fees and shutdowns in the future. Obtain insurance to protect your property and protect against liability concerns.

Purchase land, structures and equipment that meet your current and future needs.

Hire as many trained and experienced workers as you need to begin producing and distributing sausage.

Produce sausage , and distribute to the customers you recruited during your early discussions with shops and restaurants.

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Basics of Sausage Making: Formulation, Processing and Safety

This bulletin is written to provide some of the basic information required to make various types of sausage. It is for those who enjoy good homemade sausage and who wish to obtain the greatest satisfaction from the trimmings and variety meats generated from farm slaughtered livestock or the results of a good hunt. These recipes are collected from various sources and have been prepared and tested.

Sausage making provides a unique way to use the highly edible and nutritious trimmings from beef, pork, lamb, and game meats as well as meats from chicken, turkey, and spent fowl. Historically, sausage is one of the oldest known forms of processed meat and has been a very desirable, “quick-and-easy” meal for generations. The experienced sausage maker uses many meat cuts to produce the characteristics of a particular sausage.

What's covered in this bulletin?

Download the PDF version of this bulletin for full contents; below is an excerpt of this publication for reference.

Historical Perspectives

Sausage types.

• Sausage Ingredients - page 8
• Sausage Making Equipment - page 14
• Sausage Making Procedures - page 16
• Important Considerations in Sausage Making - page 19
• Critical Operations - page 26
• Pathogens of Concern in Sausage Making - page 27
• Establishing a HACCP Plan - page 29
• Fresh Sausage Recipes
• Cooked Sausage Recipes
• Fermented Sausage Recipes
• Luncheon Loaf Recipe
• Selected References - page 41
• Sample record keeping chart
• Calculations
• Spice Conversion Chart
• Glossary - page 45

Sausage is the oldest form of processed meat products known through historical evidence. It is considered one of the most appetizing, nutritious, enjoyable, and convenient meat products. Homer referenced sausage in the Odyssey as one of the favorite foods of the Greeks. The history of sausage is literally given by its name and many of today’s sausages derive their names from the city where they originated, such as Vienna, Frankfurt, Mettwurst, Genoa, Knoblanch, Bologna, Salami, and many others.

Sausages can be made by grinding meat from beef, pork, poultry, or game meat, mixing with salt and other seasonings followed by stuffing into a container or a casing.

The word sausage is derived from the Latin word salsus , which means salted or preserved by salting. In the United States, many small and very small meat processors develop excellent sausage products that are particularly popular among local citizens. Such locally processed and produced meat products provide an incentive for meat processors to create sausage products that could use local, cheaper, and more perishable cuts of meat and scrap trimmings.

In addition, people from various ethnic groups who immigrated to the U.S. have brought with them traditional recipes and manufacturing skills for creating a wide range of sausage types. Making sausages spiced to meet your own preference is a further incentive to prepare them at home

A suitable definition of sausage is ground or chopped meat combined with salt, seasonings, and other ingredients, which can be stuffed into a container or casing of particular shape and size. A wide variety of sausages can be produced by altering the meat source and spices, ingredients, and/or the method of preparation.

Over the decades, sausage making and preparation methods have been developed and refined to produce a distinctive style of sausage influenced by the ethnic groups, availability of local ingredients, spices, and casings. Many cultures around the globe have attempted to create their own ethnic style of making sausage. Native Americans made their own sausages with a variety of meats and berries, called pemmican.

Classifying sausages into a specific category is difficult because sausages are produced by many different methods. The following is a simple and broad classification of the various sausage types, based upon processing procedures and product characteristics.

• Cooked and Smoked Sausages
• Fresh Sausage
• Uncooked, Smoked Sausages
• Dry or Fermented Sausages 
• Fermented Sausages 
• Semi-Dry Sausages 
• Mold-Ripened Sausages 

Antioxidant. A substance that retards oxidation. Antioxidants are added to meat and poultry products to prevent oxidative rancidity of fats.

Binder. An additive used to improve the binding properties of lean meat or poultry or meat and/or poultry mixtures. Binders have strong affinity for water; therefore, misuse of binders may cause the product to be adulterated with excess water.

Brine Solution. An amount of water that contains salt either alone or with other ingredients; often referred to as a pickle.

Comminuted. Ground meat, poultry, meat byproducts, or poultry byproducts; finely comminuted meat, poultry, meat byproducts, or poultry byproducts are often referred to as emulsified.

Control. Take all necessary actions to ensure and maintain compliance with standards and other applicable criteria.

Control Measures. Any action and activity that can be used to prevent or eliminate a hazard or reduce it to an acceptable level.

Corrective Action. Any action to be taken when the results of monitoring at a CCP indicate a loss of control.

Critical Control Point (CCP). A step at which control can be applied; is essential to prevent or eliminate a hazard or reduce it to an acceptable level.

Critical Limit. A criterion that separates acceptability from unacceptability at a critical control point.

Cure. To add salt or salt brine and nitrite and/or nitrate, with or without sugar and other ingredients, to a meat or poultry product.

Cure Accelerator. Ingredients in cure mixture, such as sodium erythorbate and sodium ascorbate, that speed up the curing process for faster color development by rapid conversion of nitrates into nitrites.

Cured, Comminuted Products. Products consisting of coarsely or finely ground meat and/or poultry and cure ingredients mixed together (bologna, turkey salami, pepperoni, pepper loaf, etc.).

Cured, Dry Products. Products that have dry or powdered cure ingredients directly applied to the surface of the meat or poultry (ham, pork shoulder, pork belly, etc.).

Cured, Pickled Products. Products that are pumped or massaged with, or immersed in, a pickle solution of cure ingredients (ham, corned beef, poultry breasts, etc.).

Dry, Salt-Cured Products. Products that have had a pickle solution of cure ingredients directly pumped into the muscle tissue (not through the circulatory system) before having the dry or powdered cure ingredients applied to the surface of the meat or poultry.

Extender. An additive that increases the weight and changes the texture of meat and poultry products, e.g., cereal, starches, etc.

HACCP. Hazard Analysis and Critical Control Point. A system that identifies, evaluates, and controls hazards that are significant for food safety.

Hazard. A biological, chemical, or physical agent in, or condition of, food with the potential to cause an adverse health effect.

Hazard Analysis. The process of collecting and evaluating information on hazards and/or conditions that lead to the presence of hazards in order to decide which are significant for food safety and therefore should be addressed in the HACCP plan.

Monitoring. The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control.

Process Flow Diagram. A systematic representation of the sequence of steps or operations used in the production or manufacture of a particular food.

Pickle. Any brine, cure, vinegar, or spice solution used to preserve or flavor food.

Restricted Ingredient. A product component that must be used in some required amount or percentage when the product is formulated or be a component of the finished product in an amount no greater than a specified maximum amount or percentage; and/or may be prohibited from use in certain products.

Standard of Identity. The minimum requirements (cut, ingredients, processing, etc.) for meat or poultry food product to be identified or labeled with an established or acceptable name. Starter Culture. A standardized bacterial culture used in making fermented sausage.

Validation. A process of obtaining evidence to demonstrate that a particular food will be fit for intended purpose, through the achievement of any regulatory limit or operator-defined limit.

Verification. The application of methods, procedures, tests, and other checks to confirm compliance to the documented Food Safety Program and/or regulatory requirements.

Status and Revision History Published on Dec 19, 2014

Have a question?

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• Developing a Food Safety Plan for Acid / Acidified Foods (B 1541)
• Country Cured Ham (B 1526)

44 Pros & Cons Of Starting A Sausage Making Business (2024)

Please note that the data provided in this article are estimates and may vary depending on various factors, and should not be considered as perfect or definitive.

Trying to understand the pros and cons of starting a sausage making business?

Here are all of the pros and cons of selling sausage making online:

Pros Of A Sausage Making Business

Cons of a sausage making business.

• 45 Marketing Ideas For A Sausage Making Business (2024) 1 of 4
• 36 Trending Sausage Making Businesses [2024] 2 of 4
• 5 Sausage Making Business Success Stories [2024] 3 of 4
• How Much Does It Cost To Start A Sausage Making Business? (In 2024) 4 of 4

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Journal of Animal Science

Gabriel Teye , Moses Teye

This study was conducted to find an alternative ingredient for use as a binder in comminuted sausages. Sweet potato starch (SPS) was used to formulate products at three levels of inclusion (2%, 4% and 6% of minced meat) and compared with products formulated with polyphosphates (5g/kg meat) as binder, to determine the storability and sensory characteristics of the products. The single factor design was used in this study. Each treatment contained 3kg meat (2kg pork and 1kg beef). The products were formulated in duplicates, vacuum sealed in transparent polythene bags and refrigerated at 2°C for laboratory and sensory analyses. The results indicated that SPS up to 4% inclusion had no significant effect on cooking loss, meat flavour intensity, flavour liking and overall acceptability of the products. The 6% level of SPS inclusion however, significantly minimized the meat flavour intensity, flavour liking, overall acceptability and also increased cooking losses in the products. The use o...

Veterinary World

Aim: An experiment was conducted to evaluate the nutritional, physicochemical, microbiological, and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS). Materials and Methods: Pork sausages were prepared by employing CS (T1) and by addition of LS at 3% (T2A), 5% (T2B), and 7% (T2C) while smoking was not done in control (C) sausages. The ready-to-eat pork sausages were evaluated in terms of proximate composition, emulsion stability (ES), cooking loss (CL), pH, water activity (aw), texture profile analysis (TPA), and shear force on the day of preparation and the shelf life of the sausages was evaluated on the basis of thiobarbituric acid reactive substance (TBARS) value, organoleptic qualities, total viable plate count, total psychrophilic count, and yeast and mold counts at 5-day interval up to 15 days under refrigerated storage (6±1°C). Results: The mean percentage moisture and percentage ether extract contents of the conventionally smoked sausages (T1) exhibited significant difference (p≤0.01) with the rest of the formulations. However, in terms of mean percentage crude protein and percentage total solids, no significant difference (p≥0.05) was recorded between the treatment groups. The mean ES (ml of oil/100 g emulsion) of the different sausage emulsions ranged from 1.88 to 3.20, while the mean aw values among the sausage formulations were found to be non-significant. In terms of mean percentage, CL and pH values, significantly lowest (p≤0.01) values were recorded by the T1 sausages. The mean TBARS values recorded at different periods of time in respect of all the treatment groups ranged from 0.10 to 0.33 mg malanoldehyde [MDA]/kg of sausages which are well within the permissible limit. The highest shear force values (KgF) were recorded by the sausages of T1 formulation (p≤0.01), while TPA of the sausages did not record any significant difference (p≥0.05) among the treatments. Organoleptic studies revealed acceptability of the sausages up to 10 days of refrigerated storage irrespective of treatments employed; however, the sausages of T1 formulation scored significantly (p≤0.01) higher panel ratings. Microbiologically, sausages with different formulations were found to be within the acceptable limit up to the 15th day of refrigerated storage. Conclusion: The study revealed that traditional hot smoking has slightly higher edges over the LS-treated sausages in terms of lipid oxidation, microbiological safety, and sensory panel ratings. However, if not superior, the same was found to be well within the acceptable limit in case of LS-treated sausages proving the potentiality of the use of LS as a suitable replacement for the traditional hazardous hot smoking process.

Project Report …

Ellen Goddard

Moses Teye , Gabriel Teye

Meat Science

Athanasios Krystallis

Journal of World's Poultry Research JWPR

This study was conducted to determine the cohesiveness of whole guinea fowl egg as a binder in chevon and beef burgers. The study also investigated the sensory characteristics, nutritional content, cooking loss, lateral shrinkage, welling and doming of the beef and chevon burgers prepared using whole guinea fowl eggs. A total of 3 kg beef and 3 kg chevon were used. The meats were assigned using complete randomized design into 3 levels. The 3 levels of inclusion of the whole guinea fowl egg per kilogram of meat were 0 g, 50 g and 100 g which corresponds to each treatment that is B1 (control), B2 (5 %) and B3 (9 %) for beef, and C1 (control), C2 (5 %) and C3 (9 %) for chevon, respectively. Thus each treatment contained 1 kg meat, 0.5 g red pepper, 1.0 g black pepper, 1.0 g white pepper, 2.0 g mixed spice (adobo®), 5 g salt and whole guinea fowl egg (0 g, 50 g or 100 g). The meat and spices were minced and moulded manually into burgers using a cylindrical tube to obtain uniform shapes and sizes. They were vacuum-packed in transparent packaging bags and stored overnight at 4 °C prior to processing. The processed samples were evaluated for their sensory, nutritional and binding properties. Sensory characteristics of beef and chevon burgers (cohesiveness, colour, juiciness, texture, taste, flavor and overall liking) showed no significant differences (P > 0.05). In absolute terms beef and chevon burgers with the highest inclusion level (9 %) of whole guinea fowl egg were most preferred. There were also no significant differences (P > 0.05) in moisture content, crude protein content, pH, cooking loss, lateral shrinkage and doming of the beef and chevon burgers. Significant difference (P < 0.05) occurred in the crude fat content of chevon burger but not beef burger. Welling was not observed in the beef and chevon burgers.

Ahleiyna Tan

Jyothsna Mathangi

abinet terefe

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