Abstract
A study was conducted in which pork backfat in pork sausage was replaced with rind at 0, 33, 66 and 100% levels. The high moisture and high protein content of rind consequently influenced the moisture and protein content of the final products. The fat level decreased with increase in the level of rind in the sausage. The lowest fat content of 7.99% was recorded on batch 4 sausage with 100% rind replacement level. Replacement of pork backfat with rind decreased refrigeration and cooking weight losses. The values obtained for sensory properties decreased with increase in the level of rind in the sausage. Up to 66% pork backfat can be replaced with rind in pork sausage without adverse effect on processing yield.
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