Quality evaluation of turkey meat sausages incorporated with ground carrot

A study was undertaken to determine the effect of incorporation of raw carrot paste (RCP) in turkey meat sausages. Raw carrot paste (RCP) was incorporated replacing lean meat in turkey meat sausages at 3 levels i.e., 5, 10 and 15 percent. Control and Raw Carrot Paste (RCP) incorporated turkey meat sausages were prepared and were evaluated for physico-chemical, proximate composition and organoleptic quality. Emulsion stability and cooking yield found decreased; Moisture and crude fiber percentage found increased; crude protein, total ash and crude fat values were found decreased significantly (P