The use of mutton in sausage production


  • Juraj Čuboň Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences. Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, +421 37 641 4709
  • Peter Haščík Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences. Department of Technology and Quality of Animal Products,Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, +421 37 641 4708
  • Peter Herc Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences. Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Lukáš Hleba Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, +421 37 641 5811
  • Miroslava Hlebová University of SS. Cyril and Methodius, Department of Biology, Faculty of Natural Sciences, Nám. J. Herdu 2, SK-91701 Trnava, Slovakia
  • Nikoleta Šimonová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences. Department of Animal Physiology, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Ondřej Bučko Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences. Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4802



meat, sausage, fatty acids, malondialdehyde


The work analyzes the quality of sausage with mutton. The proportion of individual commodities was as follows 40% sheep thigh, 40% pork shoulder, and belly 20%. The protein content in pork shoulder was 20.11 g.100g-1 in sheep thigh
23.65 g.100g-1 and sausage 19.89 g.100g-1. Of the monitored amino acids, the highest content was in lysine, in the sausage was 1.9 g.100g-1 and of the raw materials in the belly 2.1 g.100g-1. We also found a higher proportion of leucine
1.7 g.100g-1 in both sausage and sheep thighs. The arginine content in the sausage was also high 1.39 g.100g-1. We found a high content of palmitic acid in the pork shoulder of 24.38 g.100g-1 FAME. The content of palmitic acid in sheep meat was 24.32 g.100g-1 FAME and in sausage 24.16 g.100g-1 FAME. The content of stearic acid in the pork shoulder was
10.89g.100g-1 FAME, in the sheep thigh 10.64g.100g-1 FAME, in the belly 11.07 g.100g-1 FAME, and the sausage
10.92 g.100g-1 FAME. The MDA content in sheep meat was 0.185, in pork shoulder 0.141, in pork belly 0.22 and in sausage on the day of production 0.45 On the 30th day, the MDA content was in the sausage 0.78 The high MDA content of the sausage was probably most influenced by the technological process, as all raw materials, because there was a lower MDA content.


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How to Cite

Čuboň, J., Haščík, P., Herc, P., Hleba, L., Hlebová, M., Šimonová, N., & Bučko, O. (2021). The use of mutton in sausage production. Potravinarstvo Slovak Journal of Food Sciences, 15, 506–512.

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