Quality Characteristics and Storage Stability of Mixed Fresh Sausages Produced With Meat From Culled Sheep Fed Flaxseed for Different Periods.

The utilization of meat from aged sheep is often limited by inferior sensory attributes and technological challenges in processed products. Nutritional strategies such as flaxseed supplementation may improve meat quality and lipid stability. This study evaluated the effects of flaxseed feeding duration and sheep ratios on the physicochemical composition, oxidative stability, color, texture, and consumer preference of mixed fresh sausages produced from the meat of aged sheep (>5 years) during 21 days of refrigerated storage at 4°C. Sausages were formulated with different sheep ratios (100:0, 90:10, 80:20, and 70:30) using meat from culled sheep supplemented with 15% flaxseed for 30, 45, or 60 days before slaughter. Flaxseed feeding period and formulation did not affect moisture, protein, ash content, or water activity (p > 0.05). However, increasing the flaxseed supplementation period from 30 to 60 days significantly improved the lipid composition of the sausages by reducing lipid content, increasing polyunsaturated fatty acids (PUFAs) and ω-3 fatty acids, and decreasing the ω-6/ω-3 ratio. During refrigerated storage, pH and lipid oxidation increased, whereas water activity decreased (p < 0.05). Despite the higher PUFA content associated with longer supplementation periods, oxidative stability was maintained, with TBARS values remaining below levels commonly associated with sensory deterioration throughout the 21-day storage period. Increasing the proportion of sheep meat reduced lipid content, and all formulations met low-fat product criteria. Preference ranking results showed significant differences among formulations, while the relative preference order remained stable throughout refrigerated storage and across flaxseed supplementation periods. Color parameters were not affected by flaxseed supplementation but were influenced by formulation. Texture parameters were mainly affected by storage time, with increased hardness and chewiness observed during refrigerated storage. In conclusion, extending flaxseed supplementation from 30 to 60 days improved the nutritional lipid profile of sausages without compromising oxidative stability, color, texture, or consumer preference during 21 days of refrigerated storage. The preference ranking results further indicated that consumer preference patterns were maintained throughout storage, supporting the feasibility of incorporating culled sheep meat into low-fat fresh sausage formulations while adding value to this underutilized raw material. PRACTICAL APPLICATIONS: Meat from old or culled sheep can be effectively used in the production of mixed fresh sausages with good physicochemical stability and sensory acceptance during refrigerated storage. Sausage formulations containing 70%-80% sheep meat combined with pork allow the development of low-fat products without compromising texture, color, or oxidative stability. Flaxseed supplementation is used as a nutritional strategy to increase omega-3 fatty acids and improve the ω6/ω3 ratio in meat, contributing to improved nutritional quality. Flaxseed supplementation in the sheep diet does not negatively affect product quality and can be implemented without technological limitations. This feeding strategy may also enhance the fatty acid profile without requiring changes in meat processing conditions. This approach provides a practical alternative for valorizing low-market-value sheep meat, reducing waste, and supporting the development of cost-effective and nutritionally acceptable processed meat products for the food industry.