Oshibanjo D. O.Olusola O. OLuka J. S.Adesope A. I.Lawrence AbegundeGbeffe K. AAdeniyi A. KAkwashiki M. A2026-03-122019-08-13ISSN: 2581-7752https://irepos.unijos.edu.ng/handle/123456789/11409Aims: The process of degradation converts fatty acid esters of oils into free fatty acids, by reaction with air, moisture and/or other materials. The main cause of rancidity of lipids is the oxidative deterioration of unsaturated fatty acids through a free-radical chain mechanism called lipid peroxidation. The aim of this study seek to evaluate the effect of selected oils on antioxidant and physicochemical properties of breakfast sausage. Methodology: Breakfast sausage was prepared (g/100 g: beef 65.0, corn flour 10.0, oil 10.0, others 13.0). Lard, was replaced with shea butter, olive oil or groundnut oil in a completely _____________________________________________________________________________________________________enArticle