The correlation between rheological properties of sausage meat and texture of emulsiontype sausage.

摘要

Cutting is known as a key process in the production of emulsion-type sausages. The properties and quality of the sausage meat result from this mincing and mixing process. The consistency of the sausage meat strongly determines the texture of the ready to eat product. The objective of this investigation was to describe sausage meat by rheology and to look for correlations between the texture of the ready to eat product and its rheological properties. The results of the investigation did not show any relationship between the rheological properties of sausage meat and the texture of the ready to eat product, while a correlation between texture and the rheological properties of the emulsion-type sausage was found.