SUMMARY— N.P.N., sarcoplasmic, fibrillar and stroma protein nitrogen in different cuts of the mutton carcass have been estimated to evaluate the emulsion‐forming capacity and preparation of sausages, using a composite mutton sample obtained from a whole carcass. Sausage emulsion of good stability can be prepared with mutton from the cut, leg of mutton, when it forms 46% of the sausage mix and 43% when the mutton used is from a composite sample obtained by deboning a whole mutton carcass.
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Baliga et al. (1970) studied this question.
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