Abstract
This study was carried out to evaluate the raw meat found in Khartoum local markets. Raw meat samples from modern and traditional markets were evaluated as sources for processing fast foods. Beef top side cuts 6 kg were purchased from a modern local meat plant and also from a traditional meat market at tow times of the day, in the morning at 8 am and in the evening at 5 pm. Two meat products (sausage and burger) were processed from these meat sources. The products were evaluated at zero time and at the end of 5 weeks freezer storage (-18 C), for ultimate pH, Water Holding Capacity (WHC), rancidity and cooking loss o (%), sausage treatments were significantly different (p 0.05).
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