Résumé
Small-ruminant farming plays a crucial role in local livelihoods across Madagascar, yet the sector remains dominated by the sale of fresh meat with limited processing. This study aims to enhance food security by transforming small-ruminant products and by-products into value-added foods. Three sausage formulations: mutton, beef, and a mixed beef–mutton blend, were produced using household-scale equipment. Consumer acceptability was assessed through a hedonic test involving 61 untrained participants, while microbiological quality was evaluated using standard laboratory methods. The mixed sausage formulation achieved significantly higher acceptability scores (4.4/5; p < 0.05) than the pure formulations. Beef and mutton sausages were equally appreciated by consumers. All microbiological counts were within acceptable limits, confirming product safety. These findings demonstrate the feasibility of processing mutton into high-quality sausages and highlight opportunities for diversifying small-ruminant products to improve food security in Madagascar. Further studies should explore a broader range of value-added products.
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