Emulsification time turns sausage quality into a controllable process window

A new Journal of Food Science paper places emulsification time at the centre of quality control for cooked emulsified sausages. The researchers compared chicken-, pork-, and beef-based systems and assessed freeze-thaw stability, texture, water distribution and holding capacity, rheology, oxidation, and microstructure. Under the formulation, chopping speed, and heating conditions used in the trial, eight minutes delivered the best overall quality profile.