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A study on the determine the optimum level of inclusion of 3 different levels tapioca starch (3, 7 and 10%) in buffalo meat sausage incorporated with 30% less value meat was carried out. The optimum level of tapioca starch was determined by assessing the physico-chemical (emulsion pH, product pH, emulsion stability, cooking yield and shear force value) and sensory characteristics. A highly significant (p<0.01) increase in emulsion and product pH was observed with increase in level of inclusion. Similarly, 10% tapioca starch recorded better emulsion stability and cooking yield compared to other levels.
