Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages.

Background: The camel is an excellent source of high quality meat and camel meat might be a potential alternative for beef. This study aimed to manipulate the raw camel meat for the production of stable and acceptable emulsion sausage, as well as to study the effect of cooking at different core temperatures on the tenderness, sensory quality and microstructure of produced sausage.

Results: Increasing the cooking temperature of sausages resulted in reduction of the shear force values from 2.