Variations in product-related parameters during the standardised manufacture of a semi-dry fermented sausage

Despite careful standardisation of both the product formulation and the manufacturing process, the various parameters showed considerable variation. As anticipated, there was significant product weight loss, and decrease in pH and aw during the manufacturing process. Analyses of variance showed that neither stress, strain nor Young's modulus changed significantly over the period from 2-9 days. However, the averages of the Young's modulus tended to increase with time. These results suggest that the Young's modulus may become an important production parameter, in addition to the already applied product pH, aw and weight loss.