The correlation between rheological properties of sausage meat and texture of emulsiontype sausage

Cutting is known as key process in the production of emulsiontype sausage. Properties and quality of the sausage meat result from this mincing and mixing process. The consistence of the sausage meat strongly determines the texture of the ready to eat product. Objective of the investigations was to describe sausage meat by rheology and also to look for correlations between the texture of the ready to eat product and the rheological properties. The results of the investigations did not show any relationships between the rheological properties of sausage meat and the texture of the ready to eat product. A correlation between texture and rheological properties of the emulsiontype sausage was found.