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Effect of Processing Variables on the Microbial, Physical and Sensory Characteristics of Pork Sausage
Author(s) -
REAGAN J. O.,
LIOU F. H.,
REYNOLDS A. E.,
CARPENTER J. A.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14809.x
Subject(s) - food science , factorial experiment , chemistry , particle size , sensory system , randomized block design , mathematics , biology , statistics , neuroscience
A randomized block design with a 4 × 3 × 5 factorial arrangement of treatments involving four fat levels, three grinding systems and five storage periods was utilized to determine the effects of processing variables on microbial, physical and sensory characteristics of pork sausage. In general, microbial numbers decreased as the level of fat increased and increased with reduced particle size and time in storage. The surface color became lighter and less red with increasing levels of fat and time in storage. Higher cook yields (%) were associated with higher degrees of maceration while lower yields were observed for sausage manufactured to contain high levels of fat (40 and 45%). Length of storage had the greatest effect on the desirable sensory characteristics of the product. An optimum processing system was postulated from the results of the study.