Sausage structure analysis

Effect of salt content, grinder pore size, and mixing temperature on struct ure of sausage meat were investigated after 1 and 4 d. Protein solubility, texture characteristics and muscle ultrastructure were measured. Cellular s tructure is conserved when salt amount is under 0.3% for all temperatures a nd grinder pore sizes, or when salt amount is of 0.8% for a temperature hig her than 6 degreesC or a grinding size of 10 mm. Cellular structure is modi fied when salt amount is above 1.3% whatever the temperature and grinding s ize, or when salt amount is of 0.8% for a temperature below 6 degreesC or a grinding size of 1.5 mm. The use of statistical tools permitted to disting uish modified meat from intact preparations.