Effect of hot-boned pork on the quality of hurdle treated pork sausages during ambient temperature (37 ± 1 °C) storage

The study was aimed at evaluating the suitability of hot-boned pork and pork fat for processing shelf-stable pork sausages using hurdle technology and the different hurdles incorporated were low pH, low water activity, dipping in potassium sorbate solution, vacuum-packaging and post-package reheating. Emulsion stability and cooking yield did not Izatnagardiffer significantly among hot- and cold-processed sausages. Despite the same emulsion pH, the sausages from hot-boned pork had significantly higher fat content. Colour and texture profiles of pork sausages were significantly (P < 0.05) influenced by hot processing. During storage at ambient temperature (37 ± 1 °C), various physico-chemical characteristics, namely pH, TBARS and tyrosine values, of hot- and cold-processed sausages, did not differ. Hot-processing markedly increased the total plate counts of the sausages, but a significant difference was absent for anaerobic counts between treatments at any particular storage interval. Cold-processed sausages had the higher lactobacillus counts throughout the storage period. Sensory evaluation revealed that hurdle-treated pork sausages from hot-boned pork were equally suitable as those from cold-boned pork up to day 6 at ambient temperature.