Utilization of black gram flour in beef sausages

British fresh beef skinless sausages were prepared in which 30% of the meat, on a protein to protein basis, was replaced by black gram flour. The raw substituted sausages had higher TBA values, were paler in colour and less acceptable than the controls but the general acceptability of the cooked sausages was not affected by the presence of the flour. During storage the substituted sausages discoloured more rapidly than the controls and, in addition, microbial growth became evident sooner. However, moist heat treatment of the flour prior to incorporation in the batter eliminated all these defects so that both the raw and cooked products were as acceptable as the controls. In all sausages, incorporation of black gram flour led to increased cooking losses and softer textures.