Development of semi dry sausages (cabanossi) with warthog (Phacochoerus africanus) meat: physicochemical and sensory attributes

The use of warthog meat to produce cabanossi (cured, smoked and semi-dried sausages) with different fat levels (10%, 20% and 30% by weight) were investigated. Weight loss during drying and smoking significantly increased as fat level decreased. Despite this, in the end products, the 10% pork backfat cabanossi had a slightly higher moisture content compared to the 30% treatment due to its higher initial moisture content. However, this did not result in any differences (P > 0.05) in water activity between all treatments. Water activity was sufficiently low (≤0.94) to ensure shelf stability coupled to pH lower than 5.2. The 10% fat warthog cabanossi showed a better nutritional composition in terms of higher protein, lower fat content, higher amounts of n-3 fatty acids, lower n-6:n-3 ratio and lower thrombogenic index among the three treatments while there was no difference in lipid oxidation. The 10% pork backfat treatment was scored higher (P ≤ 0.01) for overall aroma intensity and smoky aroma, followed by the 20% and 30% treatments, respectively and generally scored better for most sensory attributes. •Fat levels affect some physicochemical attributes of warthog cabanossi.•Water activity and lipid oxidation in the end product did not differ.•Fat levels affect sensory attributes of warthog cabanossi.