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.
|Number of pages||3|
|Journal||Journal of food science|
|State||Published - May 1994|
- German sausage
- low fat