PROCESSING PARAMETER EFFECTS ON TEXTURAL CHARACTERISTICS OF REDUCED-FAT PORK SAUSAGE

The objective of this study was to evaluate the effects of fat (10, 20, and 30%, postrigor; 10 and 30% pre-rigor), rigor state, plate size (3 and 5 mm), and mixing time (2 and 5 min) on cooking loss and instrumental texture characteristics of reduced-fat pork sausage. High-fat products exhibited greater cook loss and lower breaking force than low-fat products. Rigor state of raw materials had no effect on the characteristics evaluated. Increasing plate size and mixing time increased initial force required to compress a 2.5 cm core to 20% of its original height but had no effect on other characteristics. Reduction of fat content can be accomplished without addition of nonmeat ingredients by limiting plate size to 3 mm and mixing time to 2 min.