Circular sausage development starts with designing the matrix

A study published in *Foods* addresses an increasingly important question for cooked-sausage production: how can plant and poultry by-products be incorporated without losing control of texture, process technology or sensory acceptance? The work examines a cooked turkey sausage formulation containing apple pomace powder, turkey skin and iced water. This is not simply a matter of replacing ingredients; it is about tuning a meat matrix whose responses may interact.