Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure

The effect of high pressure processing at high temperature on texture and c olor of frankfurter-type sausages made with different contents of mechanica lly recovered poultry meat (MRPM) was evaluated and compared with that of a standard cooking process. Five types of sausages containing 100, 75, 50, 2 5, and 0% MRPM and 0, 25, 50, 75, and 100% of minced pork meat (MPM), respe ctively, were manufactured. They were pressurized at 500 MPa for 30 min at 50, 60, 70, and 75 C or cooked at 75 C for 30 min. Pressure-treated sausage s were less springy and firm, but more cohesive. Moreover, color of pressur ized sausages was lighter and more yellow than that of conventionally cooke d sausages. Addition of MPM increased cohesiveness, hardness, and force at 80% compression. Minced pork meat also caused the appearance of sausages to be lighter, less red, and less yellow. Cooked sausages made with MRPM can have an attractive appearance and texture via high pressure processing.