Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology

For health reasons, there is a need to reduce fat content of processed meat products. This study developed a novel processing method using high pressure to produce emulsion-type meat sausages with reduced-fat, with improved functional qualities, including objective appearance, textural properties and sensory evaluation. Importantly, this was achieved with a model, mainly based on prediction of the firmness of the pressure treated sausages with reduced fat contents.