Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings

<div>(a) Purge losses (PL) of stuffed samples with meat emulsion recipe R1 (TEF: 6.28 ± 1.13%). Different lowercase letters indicate a significant difference (<i>P</i> &lt; 0.05) among casings with different CA (contact angle). (b) Main effects plot for PL of meat emulsion recipe <i>R</i><sub>1</sub>. Coefficients and <i>P</i>-valor included in the figure were taken of the general lineal model analyze (ANOVA). By default, minitab make comparisons with respect of extreme level of each factor (CA: 51 <i>θ</i>c).</div>

Journal of Food Quality

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Figure 3

Figure 3: Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings 