Food and Bioprocess Technology

, Volume 12, Issue 1, pp 16–26 | Cite as

Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages

  • Seline GlorieuxEmail author
  • Liselot Steen
  • Davy Van de Walle
  • Koen Dewettinck
  • Imogen Foubert
  • Ilse Fraeye
Original Paper


The aim of this study was to simultaneously study the effect of meat type (chicken breast and leg meat), animal fat type (selected pork back fats having a low and high degree of saturation), and cooking temperature (60 and 70 °C) on the microstructural and macroscopic properties (water and fat binding, texture, and pH) of cooked sausages. In sausages prepared with the most saturated pork back fat, the emulsion stability significantly decreased and the greater part of the total expressible fluid was fat, while the reverse was seen for the more unsaturated pork back fat. This was probably related to fat coalescence at the microstructural level. The cooking loss was slightly lower for sausages prepared with the most saturated pork back fat. The fat type clearly affected the hardness of the cooked sausages, irrespective of the type of meat or temperature. Thus, it can be concluded that small differences in fatty acid composition between the different pork back fats proved to have a great effect on the microstructural and macroscopic properties of the cooked sausages, in contrast with the meat type (muscle fiber type) or temperature which only had a moderate effect.


Gel-type emulsified meat products Muscle fiber type Pork back fat Cryo-SEM; fat and water-binding Texture 



This research was funded by a Ph.D. grant from the Agency for Innovation & Entrepreneurship.

Compliance with Ethical Standards

Conflict of Interest Statement

We wish to confirm that there are no known conflicts of interest associated with this publication and there has been no significant financial support for this work that could have influenced its outcome. We confirm that the manuscript has been read and approved by all named authors and that there are no other persons who satisfied the criteria for authorship but are not listed.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal ProductsGhentBelgium
  2. 2.KU Leuven Kulak, Leuven Food Science and Nutrition Research Centre (LFoRCe), Foods & LipidsKortrijkBelgium
  3. 3.Department of Food Technology, Safety and Health, Laboratory of Food Technology and EngineeringGhent UniversityGhentBelgium

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