The effects of preblending time on physical and textural properties of coarse ground sausages

The effects of preblending storage time on physical and textural properties of coarse ground sausages were characterized. Raw materials (pork, beef) were preblended at 0–2°C and held for 0, 4, 8, 12, 16, 48, 96, 144, 196 or 240 h just prior to manufacture into Polish sausages. Expressible moisture (EM), raw batter stability, processing yield (PY), Instron compression (CO) and protein solubilization (SEM micrographs) increased from 0 to 16 h. No differences were observed for EM, PY and CO and in SEM micrographs for the 48–240 h interval. The effects of storage of preblends on sausage physical and textural properties (raw batter stability, yield, cohesiveness, SEM micrographs) occurred rapidly (0–16h), reached a maximum and either remained constant or diminished as storage time increased from 48 to 240 h.