Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate.

@article{Puolanne2001CombinedEO,
  title={Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate.},
  author={Eero J. Puolanne and Marita H. Ruusunen and Jukka Vainionp{\"a}{\"a}},
  journal={Meat science},
  year={2001},
  volume={58 1},
  pages={1-7}
}
The intake of sodium in diets is of concern in many industrialized countries. Attempts have been made to lower sodium intake via meat products. The keeping quality, taste and water-holding/firmness of meat products have usually been impaired. The water-holding in cooked sausage was determined by a laboratory sausage method. Beef and pork with varying natural post-rigor pH-values (range: pork 5.50-6.12 and beef 5.60-6.48) were used as mixtures, and 0.5-2.5 % NaCl was used with or without added… CONTINUE READING