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

<table class="table-group" id="tab3"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td class="align_left">Identification</td><td class="align_center">Over-stuffing (%)</td><td class="align_center">Diameter (mm)</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td class="align_left">OS<sub>1</sub></td><td class="align_center">6</td><td class="align_center">54</td></tr><tr><td class="align_left">OS<sub>2</sub></td><td class="align_center">14</td><td class="align_center">58</td></tr><tr><td class="align_left">OS<sub>3</sub></td><td class="align_center">22</td><td class="align_center">62</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Relation between over-stuffing percentage and diameter of stuffed samples.</div>

Journal of Food Quality

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Table 3

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