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Sausage quality made easy

Sausage quality made easy

VideometerLab has traditionally been used to measure color and color stability of sausages and other meat products. Texture and color development of salami during fermentation is another good application described by Flemming Møller.

A recent paper now describes how VidoemeterLab combined with chemometric modelling can model water-holding capacity and moisture content of cooked pork sausages. 

 



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