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Characteristics of 95% Lean Beef German Sausages Varying in Phosphate and Added Water
Author(s) -
FREDERICK T.L.,
MILLER M.F.,
TINNEY K.S.,
BYE L.R.,
RAMSEY C.B.
Publication year - 1994
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.1365-2621.1994.tb05537.x
Subject(s) - tenderness , phosphate , food science , chemistry , water activity , zoology , biology , biochemistry , water content , geotechnical engineering , engineering
Beef German sausages (95% lean) with added water levels (0, 10, 20, 35%) and phosphate levels (0.5 and 1.0%), were compared to a control (20% fat). Controls and sausages with 35% added water tended to be scored higher in juiciness and tenderness than other sausages. Aerobic plate counts increased to 2 wk storage and then were almost constant to 6 wk when 0.5% phosphate had been added, but counts increased up to 6 wk storage when 1% phosphate had been added. Most characteristics were similar to control sausages when the formula had 35% added water and either 0.5 or 1% phosphate.