2.3. Manufacturing of cooked sausages
Six cooked sausages varying in sodium nitrite (0 and 120 ppm) and WFC (0, 1, and 2%) according to a 2 3 factorial design were prepared. All treatments were formulated with pork meat 900 g, pork back fat 300 g, ice 300 g, sodium chloride (NaCl) 22.5 g, and sodium tri-polyphosphate (STPP) 4.5 g. The cooked sausages were prepared with the procedures of Kim et al. (2014).
2.3. Manufacturing of cooked sausagesSix cooked sausages varying in sodium nitrite (0 and 120 ppm) and WFC (0, 1, and 2%) according to a 2 3 factorial design were prepared. All treatments were formulated with pork meat 900 g, pork back fat 300 g, ice 300 g, sodium chloride (NaCl) 22.5 g, and sodium tri-polyphosphate (STPP) 4.5 g. The cooked sausages were prepared with the procedures of Kim et al. (2014).
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