Each batter
was vacuum-packed (150 Torr, Multivac Model A300/16, Sepp
Haggenmeuller KG, Wolfertschwenden, Germany) to remove trapped
air. Each batter was loaded into an electric sausage stuffer (Mainca EB-
25, St Louis, MO) and stuffed into 32 mm cellulose casings (Hela Spice,
Canada)