Evaluation of ground pork and pork sausage containing different forms of apple products

Fat contents of ground pork were altered by reducing the amounts of fat tri m incorporated and by the inclusion of different apple products (fresh, reh ydrated and sauce). Panelists could discriminate between ground pork contai ning 15% or 30% fat (without apples) and between ground pork with 0% or 15% apple (25% fat) but not between formulations with 15% or 25% fat and 10% a pple (p<0.05). Incorporation of apple products (15% of total formulation we ight) into reduced-fat pork sausage containing 15% fat yielded formulations with comparable flavor and preference scores to sausage with 30% fat, depe nding on the apple product. Total fat of cooked pork sausage can be reduced by approximately 35% by incorporation of apple products (15%) into reduced fat pork sausage. Inclusion of fresh or rehydrated apples did not signific antly influence psychrotrophic bacteria populations or the color of pork sa usage stored at 1-2C up to eight days.