Effects of chopping time, meat source and storage temperature on the colour of New Zealand type fresh beef sausages

The colour stability of finely chopped fresh sausages made from post-rigor, pre-rigor salt added (1.5% w/w) or pre-rigor no salt added beef mince was evaluated using a Hunter Miniscan (L* a* b*) and sensory colour panel. Batters were chopped for various times and sausages stored at -1.5 degrees, +4.0 degrees and +8.0 degrees C. Regardless of meat source or chopping time, colour stability was greatest at -1.5 degrees C. Panellists found the colour of all sausages stored at -1.5 degrees C acceptable for at least six days. Sausages made from unsalted pre-rigor mince had markedly better colour stability than those made from the other meats, especially when stored at 4 degrees C or 8 degrees C. (C) 1998 Elsevier Science Ltd. All rights reserved.