title: Effect of frozen storage of minced meats on the quality of sausages prepared from them.
abstract: Mutton, pork and beef sausages were prepared from minced meats which had been frozen and stored up to 52 weeks at -18°C. There was a significant decrease in texture (W-B shear force) of all the sausages with increased age of the meat. However, concomitantly there were no significant differences in the colour, juiciness or shrinkage (cooking loss) of the sausages. All sausages were organoleptically acceptable even when made from meats stored for 52 weeks at -18°C.
authors: Department of Applied Biochemistry and Food Science, University of Nottingham School of Agriculture, Sutton Bonington, Loughborouh LE12 5RD, Great Britain.
authors: M M
authors: MM
authors: Verma
authors: A D
authors: AD
authors: Alarcon Rojo
authors: D A
authors: DA
authors: Ledward
authors: R A
authors: RA
authors: Lawrie