All batches were mixed for 3 additional minutes under vacuum and then stuffed into 80 mm diameter collagen casings (Fibran,Sant Joan de les Abadesses, Spain) using a SIA Junior vacuum stuffer(SIA, Palau de Plegamans, Spain), resulting in sausages of ca. 400 g,
which were dipped for few seconds in water containing 10 g/l of pimaricin, to prevent fungal growth.