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The study was conducted to maintain the leanness of meat while processing by substituting added fat with skim milk powder (SMP) without breaching quality attributes. Four treatments viz. control: 20% fat, T-1: sausages with 3% SMP, T-2: sausages with 6% SMP, T-3: sausages with 9% SMP, were tried to develop low-fat sausages. Water holding capacity and emulsion stability of T-3 were higher (P<0.05) amongst all, but could not pass sensory acceptability, however all attributes of T-1 and T-2 were higher than control, but comparable to each other. ThusT-1 was selected for further quality evaluation and compared with high fat products. The cooking yield, pH, protein content, oxidative stability along with sensory attributes of selected products (low-fat) were significantly (P<0.05) higher, however, vice-versa was true for shear press value and fat and did not affect textural properties.The results concluded that SMP (3%) incorporation could be a way to substitute fat while processing of meat giving 42% lower calorie content.
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