Characteristics of 95% Lean Beef German Sausages Varying in Phosphate and Added Water

T. L. FREDERICK, M. F. MILLER, K. S. TINNEY, L. R. BYE, C. B. RAMSEY

Research output: Contribution to journalArticle

10 Scopus citations

Abstract

Beef German sausages (95% lean) with added water levels (0, 10, 20, 35%) and phosphate levels (0.5 and 1.0%), were compared to a control (20% fat). Controls and sausages with 35% added water tended to be scored higher in juiciness and tenderness than other sausages. Aerobic plate counts increased to 2 wk storage and then were almost constant to 6 wk when 0.5% phosphate had been added, but counts increased up to 6 wk storage when 1% phosphate had been added. Most characteristics were similar to control sausages when the formula had 35% added water and either 0.5 or 1% phosphate.

Original languageEnglish
Pages (from-to)453-455
Number of pages3
JournalJournal of food science
Volume59
Issue number3
DOIs
StatePublished - May 1994

Keywords

  • German sausage
  • beef
  • flavor
  • low fat
  • phosphate

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