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

Figure 4

(a) Purge losses (PL) of stuffed samples with meat emulsion recipe R2 (TEF: 17.7 ± 1.48%). Different lowercase letters indicate a significant difference (P < 0.05) among casings with different CA (contact angle) and different capital letters indicate a significant difference among casings with different OS (overstuffing). (b) Main effects plot for PL in meat emulsion recipe R₂. Coefficients and P-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 (OS = 22%; CA: 51 θc).

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