After homogenization for 5 min, the mixture was
stuffed into an artificial casing (previously soaked in tepidwater) called
Pooshesh Navid (Pooshesh Navid, Tehran, Iran) with an 80 mm. Artificial
sausage casings were used in an effort to minimize the risk of case
rupturing and reduce the cooking loss and rate of moisture loss during
manufacturing, cooking and storage time