A model for the classification of emulsified sausages produced in Italy ('wurstel').

摘要

This paper reports on a characterisation study of Italian-type pure pork emulsified sausages (wurstel), looking at both medium-high- and high-quality products. High-quality products had a better nutritional profile in terms of lower fat content, higher collagen-free muscle protein content and consequently a reduced fat-protein ratio. The two grades of product had very similar instrumental texture properties, although springiness was significantly lower in high-quality products.