Tripe has a high protein level, which could serve as a functional ingredient in the meat industry. Raw and boiled beef tripe and frozen beef meat were examined for proximate composition, mineral and amino acid content, fatty acid profile, protein quality indices, microbiological safety, and functional parameters. Tripe was incorporated into corned beef and sausage formulations, which were analyzed for their nutritional quality, microbial stability, and consumer acceptability. The raw tripe exhibited a favorable pH (6.83 ± 0.08), moderate water holding capacity (58.86%), and acceptable cooking yield (64.88%), indicating functional suitability. The boiled tripe demonstrated a superior protein content (24.15%) and energy value (146.71 kcal/100 g), compared to the raw tripe and frozen beef meat. Mineral analysis showed significantly higher levels of calcium (up to 112.5 mg/100 g), iron (4.19 mg/100 g), and copper (0.28 mg/100 g) in the raw tripe. The boiled tripe had a wellbalanced amino acid profile, with its essential amino acid content (37.98%) exceeding the FAO/WHO standards. It also showed improved protein quality indices, namely the computed protein efficiency ratio of 2.38 and the biological value of 74.19%. Boiling also enhanced the lipid quality by increasing unsaturated fatty acids. Microbial analysis confirmed the safety of the boiled tripe, with pathogen counts below permissible limits. The tripe-based corned beef and sausage showed higher fat, ash, and energy contents than their beef counterparts, while maintaining acceptable protein levels and sensory qualities. Sensory evaluation revealed that the overall acceptability of tripe-based products was comparable to that of traditional meat products. These findings highlight that boiled beef tripe is a safe, nutrient-rich, and sensory-acceptable ingredient. They also support its use as a sustainable, cost-effective ingredient in value-added meat products such as sausages and canned meats.
Tripe has a high protein level, which could serve as a functional ingredient in the meat industry. Raw and boiled beef tripe and frozen beef meat were examined for proximate composition, mineral and amino acid content, fatty acid profile, protein quality indices, microbiological safety, and functional parameters. Tripe was incorporated into corned beef and sausage formulations, which were analyzed for their nutritional quality, microbial stability, and consumer acceptability. The raw tripe exhibited a favorable pH (6.83 ± 0.08), moderate water holding capacity (58.86%), and acceptable cooking yield (64.88%), indicating functional suitability. The boiled tripe demonstrated a superior protein content (24.15%) and energy value (146.71 kcal/100 g), compared to the raw tripe and frozen beef meat. Mineral analysis showed significantly higher levels of calcium (up to 112.5 mg/100 g), iron (4.19 mg/100 g), and copper (0.28 mg/100 g) in the raw tripe. The boiled tripe had a wellbalanced amino acid profile, with its essential amino acid content (37.98%) exceeding the FAO/WHO standards. It also showed improved protein quality indices, namely the computed protein efficiency ratio of 2.38 and the biological value of 74.19%. Boiling also enhanced the lipid quality by increasing unsaturated fatty acids. Microbial analysis confirmed the safety of the boiled tripe, with pathogen counts below permissible limits. The tripe-based corned beef and sausage showed higher fat, ash, and energy contents than their beef counterparts, while maintaining acceptable protein levels and sensory qualities. Sensory evaluation revealed that the overall acceptability of tripe-based products was comparable to that of traditional meat products. These findings highlight that boiled beef tripe is a safe, nutrient-rich, and sensory-acceptable ingredient. They also support its use as a sustainable, cost-effective ingredient in value-added meat products such as sausages and canned meats.