Properties

Cooking loss %

Cooking yield %

WHC

(cm²/0.3g)

Plasticity

Cm²

bound water %

Texture profile

Products

PWC %

PWFC %

Sausages:

SQ

SC

SCO

3.0

16.0

22.0

97.0

84.0

78.0

1.0

1.0

1.3

2.3

1.3

0.

95.18

95.37

93.88

0.26

0.22

0.21

0.22

0.18

0.17

Kofta:

KQ

KC

KCO

5.0

23.0

30.0

95.0

77.0

70.0

3.5

1.3

2.4

0.3

1.1

0.6

88.47

94.26

89.

0.35

0.31

0.25

0.33

0.28

0.22

Nuggets:

NQ

NC

NCO

2.0

12

8.0

98.0

88.0

92.0

0.6

1.0

0.9

2.9

1.5

2.3

97.11

95.38

95.80

0.27

0.24

0.21

0.26

0.22

0.17