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 instrum ental texture characteristics of reduced-fat pork sausage. High-fat pr oducts exhibited greater cook loss and lower breaking force than low-f at products. Rigor state of raw materials had no effect on the charact eristics evaluated. Increasing plate size and mixing time increased in itial 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 co ntent can be accomplished without addition of nonmeat ingredients by l imiting plate size to 3 mm and mixing time to 2 min.