Meat Science 94 (2013) 3438

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Meat Science
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The chemical and sensory qualities of smoked blood sausage made with the edible
by-products of goat slaughter
F.A.P. Silva , D.S. Amaral, I.C.D. Guerra, P.S. Dalms, N.M.O. Arcanjo, T.K.A. Bezerra, E.M. Beltro Filho,
R.T. Moreira, M.S. Madruga
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900, Joao Pessoa, Paraiba, Brazil

a r t i c l e

i n f o

Article history:
Received 12 July 2012
Received in revised form 23 November 2012
Accepted 2 January 2013
Keywords:
Edible by-products
Goat industry
Utilisation
Quality

a b s t r a c t
The aim was to evaluate smoked blood sausage prepared using goat blood (50%), viscera (10%) and meat
fragments (20%). Microbiological, chemical and sensory evaluations were conducted. The quality analyses
showed that smoked goat blood sausage is rich in high biological value proteins, amino acids, essential
fatty acids, and iron (26.65 mg/100 g). The smoked goat blood sausage was rated to have a sensory acceptance
of greater than 80%. The use of edible by-products from the slaughter of goats in the formulation of smoked blood
sausage is viable because it uses low-cost raw materials; furthermore, the utilisation of these by-products can
generate income for producers, allowing them to offer a meat product of high nutritional and sensory quality.
2013 Elsevier Ltd. Open access under the Elsevier OA license.

1. Introduction
After slaughter, the goat carcass is usually the only part considered as
a commercial material. Other edible non-carcass components, namely
the organs, viscera, blood and other by-products, are discarded. The inefcient use of these slaughter by-products presents an economic problem
for slaughterhouses, and improper disposal may cause diseases and public
health problems.
Animal blood has been studied in recent years as a low cost source
of nutrients, especially protein (18 g/100 g) and iron (30 mg/100 g),
with functional and sensory properties that are acceptable for human
consumption (Fontes, 2006; Gorbatov, 1988; Pereira, 2000; Santos,
2007). In European countries, meat products composed of blood and
viscera are popular, such as Morcilla de Burgos in Spain (Santos,
Gonzles-Fernndez, Jaime, & Rovira, 2003), Chourio Alentejano, Chourio
Mouro and Morcela de Assar in Portugal (Roseiro, Santos, Almeida, &
Vieira, 1998), Cavourmas in Greece (Arvanitoyannis, Bloukas, Pappa, &
Psomiadou, 2000) and Blutwurst in Germany (Stiebing, 1990). In Brazil,
according to Santos et al. (2008), the blood and viscera produced at
slaughter are used in the preparation of dishes such as buchada (goat),
chopped meat (goat and lamb) and sarapatel (pork).
We have been developing differentiated products, such as goat
mortadella (Guerra et al., 2011), salted lamb and goat meat (Costa et al.,
2011) and lamb pt (Dalms, Bezerra, Morgano, Milani, & Madruga,
2011), to demonstrate alternative uses for goat and lamb components.

Corresponding author. Tel.: +55 8332167576; fax: +55 8332167179.

E-mail address: fabioandersonps@gmail.com (F.A.P. Silva).
0309-1740 2013 Elsevier Ltd. Open access under the Elsevier OA license.
http://dx.doi.org/10.1016/j.meatsci.2013.01.004

A literature review revealed no studies examining the quality of smoked

goat blood sausage. Therefore, this study aimed to develop and assess
the chemical, microbiological and sensory attributes of a smoked blood
sausage made with goat trimmings, blood and viscera.
2. Material and methods
2.1. The production of smoked goat blood sausage
A total of 23.0 kg of smoked goat blood sausages were produced in 3
replicates using meat trimmings, blood and viscera (heart and kidney)
of 12 native goat breeds (Table 1). The goats were aged 1824 months
and had a live weight of 28 2 kg at slaughter. The formulation was
obtained from preliminary studies in which 3 formulations were
processed in 3 replicates with different blood (30 to 50%) and viscera
concentrations (10 to 30%). The three formulations were submitted
to mineral prole analysis (AOAC, 2000) and sensory tests using
the focus group method, which was planned and performed as
recommended by Della Lucia and Minim (2006) and Lalor, Madden,
Mckenzie, and Wall (2011). The formulation described in Table 1
was selected for further tests because it exhibited the highest iron
content and the best sensory evaluation results.
In the preparation of the smoked goat blood sausage, the meat and
viscera were rst cleaned to remove the excess fat and membranes.
The blood was sieved to separate and remove suspended solids. The
skin was ground along with the meat, viscera and fat using a table
mill, and the blood, additives and spices were added to the comminuted
mixture and mixed. An articial collagen casing (50 mm in diameter)
was lled with the mixture using a horizontal ller (Siemsen Ltda.,
ES-08, Santa Catarina, Brazil).

F.A.P. Silva et al. / Meat Science 94 (2013) 3438

Table 1
Formulation of smoked chorizo made with blood and guts of goats.

Raw materiala
Blood
Guts (heart and kidneys)
Meat (trimmings)
Fat
Pig skin
Ingredientsb
Manioc starch
Onion
Salt
Nitrite and sodium nitrate (Hungarian Powder III)
Stabilizing (INS 451i)
Dehydrated parsley
Black pepper
Garlic powder
Marjoram
Cumin
Nutmeg

Composition
(kg)

Composition
(%)

11.50
2.30
4.60
1.84
2.76

50.0
10.0
20.0
8.0
12.0

1.15
0.92
0.58
0.09
0.09
0.05
0.02
0.02
0.02
0.01
0.01

1.15
0.92
0.58
0.09
0.09
0.05
0.02
0.02
0.02
0.01
0.01

a
The smoked sausage made with goat blood was prepared with raw material (blood,
guts, meat fragments, bacon and pork skin) as 100% of the formulation.
b
The ingredients were added in relation to the total weight of raw materials.

After lling, the smoked blood sausages were cooked in an open pan
at 80 C until the temperature of the geometric centre reached 75 C,
followed by cooling and storage at 4 C. Later, the sausages were
smoked (8 h at 55 C) in a smoking chamber (Fessmann, T1900,
Winnenden, Germany), followed by cooling and vacuum packaging
(TECMAC, nylon-poly, 18 25 cm, 18 m thickness and capacity of up
to 500 g). Finally, the sausages were stored at 4 C for a period not exceeding 15 days until all analyses were performed.
2.2. Microbiological assessment
The microbiological parameters of the smoked goat blood sausage
were assessed according to APHA (2001). The reference criteria used
were established by RDC Resolution No. 12, item (i), which states that
coliforms at 45 C/g, Staphylococcus coagulase positive/g, Salmonella
spp./25 g and reducing sulphite Clostridium must be analysed for
blood-based products and derivatives (Brasil. Ministrio da Sade,
2001). Microbiological assessments were performed 24 h after processing the smoked goat blood sausage to determine the hygienicsanitary
conditions of the samples for sensory evaluation.
2.3. Physicochemical and physical assessment and mineral, amino acid
and fatty acid proling
Water activity (Aw), pH, moisture, ash and protein parameters
were assessed as described by AOAC (2000), and the lipid content
was assessed as described by Folch, Lees, and Sloane Stanley (1957).
The mineral composition (P, K, Ca, Na, Mg, Cu, Zn and Fe) was determined according to AOAC (2000) using plasma emission spectroscopy
(BAIRS ICP-OES 2000, Massachusetts, USA) equipped with a radio frequency source at 40 MHz, a peristaltic pump, a spray chamber and
spraying technology (Dalms et al., 2011).
The fatty acid prole was determined as described by Hartmann and
Lago (1973) using a gas chromatograph (VARIAN GC-430, California,
USA) coupled to a ame ionisation detector and a 60 m 0.25 mm
fused silica capillary column (VARIAN, CP WAX 52 CB) with 0.25 mthick lm. Helium was used as the carrier gas (ow rate 1 mL/min).
The initial oven temperature was 100 C which was then increased to
240 C at 2.5 C per minute and held at the maximum temperature
for 20 min, resulting in a total run time of 76 min. For the quantication
of total cholesterol, isocratic elution on an INERTSIL C18 column chromatograph (4.6 mm 150 mm 5 mm) was performed (Bragagnolo

35

& Rodriguez-Amaya, 2002). The chromatographic separation was carried out at a constant ow (1 mL/min) at 30 C with a run time of
10 min.
The amino acid composition was determined in samples that had
been hydrolysed with 6 N doubly distilled hydrochloric acid, followed
by pre-column derivatisation of free amino acids with phenyl isothiocyanate (PITC), (White, Hart, & Fry, 1986). The separation of phenyl
thiocarbamyl (PTC) amino acid derivatives was performed in a chromatograph (VARIAN, Waters 2690, California, USA) coupled to a C18
PICO-TAG column (3.9 mm 150 mm).
The assessment of the colour coordinates (L*, a*, b*) was performed
using a digital chroma meter (Konica Minolta, Model CHROMA METER
CR-400, Osaka, Japan) according to Abularach, Rocha, and Felcio
(1998). Shear force (SF) was measured as described by Wheeler et al.
(1997). The shear force was applied perpendicular to the meat bres
using a TA.XT Plus Universal Texture Analyzer (STABLE MICRO
SYSTEMS, 1997) equipped with a WarnerBratzler type blade.
2.4. Sensory evaluation
In the sensory characterisation, acceptance and purchase intent tests
were performed as proposed by Meilgaard, Civille, and Carr (1991) and
by Stone and Sidel (2004). These tests assessed colour, aroma, avour,
texture, juiciness and overall acceptability using a 9-point hedonic
scale ranging from 1 (extremely disliked) to 9 (extremely liked). Sixty
potential consumers between 18 and 33 years of age (57.4% males
and 42.6% females) who reported an afnity for blood and viscerabased products were selected and recruited.
3. Results and discussion
3.1. The chemical quality of the smoked goat blood sausage
As shown in Table 2, the smoked goat blood sausage contained
high levels of protein (19.80 g/100 g) and iron (26.65 mg/100 g).
Santos et al. (2003) and Herrera (2006) reported lower protein values
for Morcilla de Burgos and Morcilla de Len, respectively, compared to
the smoked goat blood sausage. The higher blood concentration used
in the preparation of smoked goat blood sausage (50%) compared to
Morcilla (30%) may be the cause of the difference in protein values.
The iron contents of the smoked blood sausage were slightly
higher than those obtained by the National Institute for Health and
Welfare (2010) for Verivanukas, a blood-based sausage of Finnish origin.
The use of viscera may have inuenced the iron content of products
containing these tissues. Casey (1992) studied the nutritional quality
of various goat organs and found high iron contents in the heart
(4.40 mg/100 g), kidneys (9.78 mg/100 g), liver (7.82 mg/100 g) and
spleen (34.79 mg/100 g). Santos et al. (2003) assessed Morcilla de
Burgos and found iron content (23.48 mg/100 g) similar to that measured in this study.
An intake of 51.4 g of smoked goat blood sausage fully meets the daily
iron needs of adults over the age of 18 (13.7 mg/day) as recommended
by the FAO (2001). For daily iron needs of adult women over the age of
18, 110.3 g of smoked goat blood sausage satises 100% of the
recommended average daily intake, which is 29.4 mg / day.
Essential amino acids accounted for 48.4% of the total amino acid
content of the smoked goat blood sausage, which indicates that the
sausage is an excellent source of histidine, lysine, valine and leucine
(Table 3). Smoked goat blood sausage had average chemical scores
above 1.0 for all amino acids (Pires, Oliveira, Rosa, & Costa, 2006), indicating that no amino acids were limiting. Therefore, this sausage
can be considered a source of high biological value protein, providing
more than the recommended daily value of essential amino acids for
adults (FAO, 2007).
In a study on the nutritional characteristics of mortadella formulated
with mixtures of pork blood and whey protein concentrate, Santos

36

F.A.P. Silva et al. / Meat Science 94 (2013) 3438

Table 2
Means and standard deviations of variables assessed in physical, chemical and physicochemical characterization of smoked goat chorizo in comparison with Morcillas de
Burgosa and de Lenb.
Parameters
Moisture
(g/100 g)
Ash (g/100 g)
Protein (g/100 g)
Lipids (g/100 g)
Cholesterol
(mg/100 g)
pH
Aw d
L*
a*
b*
SFe (N)
Minerals prole
Calcium
(mg/100 g)
Copper
(mg/100 g)
Iron (mg/100 g)
Phosphorus
(mg/100 g)
Potassium
(mg/100 g)
Sodium
(mg/100 g)
Magnesium
(mg/100 g)
Zinc (mg/100 g)

Smoked Goat
Chorizo
62.811.67

Morcilla de
Burgosa
62.21 4.05

Morcilla de
Lenb

Goat
Meatc

67.14 5.77

72.55 1.57

2.85 0.15
1.61 0.49
1.86 0.13
19.800.03
4.95 2.30
5.23 0.92
9.970.07 10.83 4.92
14.24 3.94
89.780.08 NR
NR

1.04 0.06
20.07 0.88
4.90 2.68
69.89 1.83

7.36 0.01
0.97 0.00
27.520.52
14.000.10
8.14 0.03
2.85 0.02

6.39 0.35
0.98 0.00
NR
NR
NR
NR

5.99 0.20
0.98 0.00
29.56 3.76
16.87 2.33
3.54 1.66
10.67 4.23

5.96 0.14
0.99 0.00
NR
NR
NR
NR

17.252.67

NR

29.00 8.00

5.86 0.54

0.06 0.00 NR

0.08 0.02

0.26 0.02

26.651.98
149.005.19

NR
NR

11.00 3.00
45.00 13.00

2.80 0.21
205.75 5.97

92.502.48

NR

149.00 27.00

385.00 8.52

1112.002.02

NR

623.00 131.00

82.00 5.60

6.500.17

NR

15.00 2.00

0.820.02

NR

0.37 0.12

NR
4.00 0.09

NR: Not Reported.

a
Adapted from Santos et al. (2003).
b
Adapted from Herrera (2006).
c
Adapted from Madruga et al. (2005).
d
Aw: Water Activity.
e
SF: Shear Force.

(2007) also observed that the amino acid composition of mortadella

exceeded the minimum daily values recommended by the FAO (2007)
for adults. Similarly, Fontes (2006) observed that mortadella formulated
Table 3
Amino acid composition (mg/g protein) of smoked goat chorizo.
Amino acids

Essential
Phenylalanine+Tyrosine
Histidine
Isoleucine
Leucine
Lysine
Methionine+Cysteine
Threonine
Valine
Non-essential
Alanine
Arginine
Aspartic acid
Glutamic acid
Glicine
Proline
Serine

Smoked
goat
chorizo

Amino
FAO
standarda acids
scoreb

148.04
83.81
78.19
180.50
135.47
23.39
49.30
130.80

38.00
15.00
30.00
59.00
45.00
22.00
23.00
39.00

200.02
162.11
159.99
182.31
132.05
27.49
22.02

NR
NR
NR
NR
NR
NR
NR

3.90
5.59
2.61
3.06
3.01
1.06
2.14
3.35

NR
NR
NR
NR
NR
NR
NR

Blood
Goat
sausagec meatd

79.45
48.63
21.92
95.21
71.92
26.03
39.04
69.86

71.92
46.58
92.46
145.21
62.33
68.49
46.57

65.44
20.82
50.58
83.30
74.37
38.69
47.62
53.54

NR
73.40
NR
NR
NR
NR
NR

NR: Not Reported.

a
Estimated amino acids requirements (adults). Protein reference standard from FAO
(2007).
b
Amino acid score (mg/g protein/sample)/(mg/g protein standard FAO).
c,d
Reference values based on the Nutrient Database Standards (USDA, 2011a, 2011b).

with carbon monoxide-treated blood is an excellent source of histidine,

lysine and leucine, with levels of amino acids exceeding the amounts
recommended for adults (FAO, 2007).
The results of the amino acid composition analysis of the smoked
goat blood sausage were similar to those reported by USDA (2011a)
for sausage with added blood. Compared with goat meat (USDA,
2011b), the smoked blood sausage contained higher quality protein.
Smoked blood sausage had a lower lipid content (9.97 g/100 g) than
did processed meat products (Table 2). Generally, sausages with added
blood have lipid levels close to 20 g/100 g (Pereira, 2000; Santos, 2007;
Santos et al., 2003). Even after smoking, the goat blood sausage had a
high moisture content (62.81 g/100 g) and water activity (0.97). The
high moisture content, Aw and pH values (7.36) indicate the need for
refrigeration and appropriate packaging during product storage.
Santos et al. (2003) studied morcillas and reported moisture and lipid
contents similar to those of the smoked goat blood sausage, reaching
averages of 62.21 and 10.83 g/100 g for moisture and lipids, respectively.
The Aw results for the smoked goat blood sausage were similar to but
lower than those reported for Morcilla de Burgos and Len (Herrera,
2006; Santos et al., 2003).
The cholesterol content was higher than that found for fresh
goat meat (Madruga et al., 2005), which ranged from 89.70 to
89.86 mg/100 g and were similar to values reported by JimnezColmenero, Pintado, Cofrades, Ruiz-Capillas, and Bastida (2010) for
pork morcilla (61.65 mg/100 g). The inclusion of pork viscera and fat
in the blood sausage likely explains the values found. Liu (2002)
reported that the use of organs in the formulation of meat products
may increase the cholesterol composition by up to ve times compared
to the original levels. The use of pig fat and skin in the manufacture of
handmade blood sausage in northeastern Brazil can also affect the
lipid values of the nal product.
The main fatty acids present in the smoked goat blood sausage were
palmitic (C16:0), stearic (C18:0), oleic (C18:1) and linolenic (C18:2)
acid, which together represented approximately 93.20% of the total
fatty acid composition (Table 4). High oleic acid (C18:1) contents were
measured in the samples. Oleic acid is present in high concentrations in
Table 4
Mean values and standard errors of the lipid prole of smoked goat chorizo.
Smoked goat chorizo
(Mean SE)

VC (%)

Goat meata

Saturated
C14:0 Myristic
C16:0 Palmitic
C18:0 Stearic
C20:0 Arachidonic
C22:0 Behenic
C24:0 Tetracosonoic
SFAb

1.72 0.00
26.03 0.02
12.25 0.05
0.80 0.24
0.71 0.01
0.28 0.05
41.79

0.41
0.09
0.63
43.32
2.39
25.00

2.27
22.11
24.01
0.59
NR
NR
49.13

Monounsaturated
C14:1 cis-9-tetradecenoic
C16:1 Palmitoleic
C18:1 Oleic
MUFAc

0.03 0.00
2.81 0.00
40.79 0.16
43.62

16.00
0.25
0.54

NR
1.36
44.81
46.17

Polyunsaturated
C18:2 Linoleic
C18:3 Linolenic
PUFAd
MUFA:SFA
PUFA:SFA
(C18:0 + C18:1)/C16:0
DFAe

14.13 0.06
0.46 0.13
14.59
1.04
0.35
2.04
70.46

0.64
39.87

4.42
0.28
4.70
0.95
0.09
3.13
74.87

Fatty acid (%)

NR: Not Reported; SE: Standard Error; VC: Variation Coefcient

a
Adapted from Madruga et al. (2009).
b
SFA: Sum of saturated fatty acids.
c
MUFA: Sum of Monounsaturated Fatty Acids.
d
PUFA: Sum of polyunsaturated fatty acids.
e
DFA: Desirable Fatty Acids.

F.A.P. Silva et al. / Meat Science 94 (2013) 3438

pork fat and goat meat and is its main individual component (Bragagnolo
& Rodriguez-Amaya, 2002; Madruga et al., 2009). Anderson (1988)
reported that organs such as the heart, kidney and pancreas may also
contain high concentrations of oleic acid, representing 34.15%, 26.85%
and 37.88% of total fatty acids, respectively.
The concentration of linoleic acid (C18:2) in smoked goat blood
sausage was greater than that found in goat meat (Madruga et al.,
2009). This fatty acid, along with linolenic acid (C18:3), has benecial
effects for human health and is considered an essential precursor of
compounds that are necessary for adequate metabolic function
(Rhee, 1992). According to Liu (2002) and Anderson (1988), many
organs contain more polyunsaturated fatty acids than the meaty tissue
itself, especially the kidneys (20.83%) and heart (15.85%).
The PUFA:SFA ratio is one of the main parameters used to assess the
nutritional quality of the lipid fractions of foods. The British Department
of Health (1994) recommends a PUFA:SFA ratio between 0.4 and 0.5. In
this study, the smoked goat blood sausage showed ratios of 0.35 to 1.04
for PUFA:SFA and MUFA:SFA, respectively. These results were similar to
those reported by Jimnez-Colmenero, Pintado, Cofrades, Ruiz-Capillas,
and Bastida (2010) for pork morcilla. The percentage of desirable
fatty acids (DFA) was dened by Rhee (1992) as follows: PUFA+
MUFA+ C18:0. The DFA values of smoked blood sausage (70.46) were
close to the results found for Blodplse, a blood-containing sausage of
Danish origin, which had a DFA value of 70.13 (Saxholt et al., 2008).
According to Banskalieva, Sahlu, and Goetsch (2000), the (C18:0 +
C18:1)/C16:0 ratio reects the potential effects of the different types
of lipids on human health. For smoked goat blood sausage, these results
were lower than but similar to those reported for blood-containing
sausages in the USA (USDA, 2011a).

3.2. The physical, microbiological and sensory qualities of smoked goat

blood sausage

37

With respect to sensory attributes, smoked goat blood sausage

was evaluated positively by the testers, achieving scores above 6 on
the hedonic scale for all attributes assessed: 6.24 for colour, 6.43 for
succulence, and 6.64 for texture, with emphasis on avour (6.72) and
aroma (6.83). The global acceptance value was 6.77. The purchase intent test showed a mean score of 3.7 on a 5-point scale. Most tasters
reported that they considered the smoked goat blood sausage to be a
high-quality product and that they would most likely purchase if it
were commercially available, with only 10% rejecting the product.
The high acceptance of smoked goat blood sausage can be explained
by the fact that it is a smoked product, which improves its aroma and
avour. The deposition of various aromatic substances from the wood
smoke used in smoking can change the composition of the nal product,
providing appreciable avour and aroma.
There was a high frequency of scores between 6 and 8 for all attributes evaluated, and aroma (86.7%) and taste (80.0%) had the highest
acceptability scores. The sensory characterisation of smoked goat
blood sausage demonstrates the market potential of this product, and
the smoked aroma and avour are the main attributes that improve
the acceptability.
4. Conclusions
Considering the current demand for the use of by-products from
goat slaughter and the low costs of these raw materials, the use of
goat viscera and blood to prepare smoked blood sausage is a viable
possibility, especially due to the high protein quality, high sensory acceptance and high level of iron present in the product. The use of
these non-carcass components also allows producers to offer a more
diverse spectrum of meat products to consumers, which may increase
producer income and promote agribusiness development.
Acknowledgements

The average shear force (SF) values of the smoked goat blood sausage ranged from 2.67 to 3.03 N (Table 2), indicating that this is a
softer product than Morcilla de Len, which exhibits hardness values
ranging from 4.80 to 17.08 N (Herrera, 2006). The softness of smoked
goat blood sausage can be attributed to its high blood content.
With respect to instrumental colour, goat blood sausage showed
brightness values ranging from 27.00 to 28.04 (Table 2). These results
were similar to those reported by Fontes, Gomide, Ramos, Stringheta,
and Parreiras (2004) for pork blood. According to Herrera (2006),
brightness (L*) is the key parameter for the appearance of blood
products and depends on the product's blood concentration; a higher
blood concentration is associated with lower brightness values, which
makes the product darker and therefore less attractive.
Stiebing (1990) reported that the red colour intensity (a*) is also an
important factor, and the values should be above 20 to provide acceptable colour for blood-based products treated with nitrite. The red colour
intensity values (a*) for smoked goat blood sausage (Table 2) were
close to this limit when compared to values found by Fontes et al.
(2004), which ranged from 8.50 to 13.30.
The microbial counts of smoked goat blood sausage were lower than
the limits recommended by Brazilian legislation, characterising the
product as suitable for human consumption. The high microbiological
quality of smoked goat blood sausage can be attributed to the use of seasonings, the salting process, cooking and smoking, the quality of raw
materials used and the Good Manufacturing Practices employed at all
processing stages. Ferreira et al. (2009) assessed the microbiological
quality of Chouria de Vinhais, a type of pork-based smoked sausage,
and found Staphylococcus aureus, Clostridium reducing sulphite and
Salmonella spp. values similar to those of the smoked goat blood sausage. The authors reported that microbiological contamination is greatly
reduced by the smoking process and stressed the importance of using
good quality raw materials to reduce the nal microbial counts.

We acknowledge the National Council for Scientic and Technological Development (CNPq) for nancial support and the Serto
Pernambucano Federal Institute of Education, Science and Technology
(IFSERTO-PE) for the meat processing laboratory in which the
products were developed.
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