title: Effects of chopping time, meat source and storage temperature on the colour of New Zealand type fresh beef sausages.
abstract: The colour stability of finely chopped fresh sausages made from post-rigor, pre-rigor salt added (1.5% w/w) or pre-rigor no salt added beef mince was evaluated using a Hunter Miniscan (L (∗) a (∗) b (∗)) and sensory colour panel. Batters were chopped for various times and sausages stored at -1.5 °, + 4.0 ° and + 8.0 °C. Regardless of meat source or chopping time, colour stability was greatest at -1.5 °C. Panellists found the colour of all sausages stored at -1.5 °C acceptable for at least six days. Sausages made from unsalted pre-rigor mince had markedly better colour stability than those made from the other meats, especially when stored at 4 °C or 8 °C.
authors: Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.
authors: J A
authors: JA
authors: Boles
authors: V L
authors: VL
authors: Mikkelsen
authors: J E
authors: JE
authors: Swan