The Impact of Sausage Additives on Meat Quality: Examining Texture, Juiciness, and Tenderness

As a widely consumed meat product, sausage is well liked by consumers for its taste and quality. The use of additives in sausage production plays a key role in improving meat quality. In this paper, the effects of sausage additives on meat quality will be discussed from three aspects: test meat quality, juiciness and tenderness.

The Additives on the Meat Quality of the Test Effect

Sausage additives play an important role in improving meat quality, while the test of meat quality is an important means of assessing the effect of additives. Commonly used meat quality test indicators include meat colour, meat flavour, elasticity and so on. By adding appropriate amount of colouring and flavouring, the colour of sausage can be made more attractive, while the meat flavour can be enhanced to increase consumers' desire to buy. In addition, some enzymes and antioxidants can maintain the stability and freshness of the meat and prolong the shelf life of sausages.

The Effect of Additives on Juiciness

Juiciness is one of the important evaluation indexes of sausage taste. In the process of sausage production, adding an appropriate amount of water retention agents such as phosphate, collagen, etc., can effectively improve the water retention capacity of meat, so that the sausage in the processing and storage process to maintain moisture, thereby increasing the juiciness. In addition, some natural extracts such as vegetable gum, seaweed gum, etc. can also be used as water retention agents, not only to improve the juiciness, but also to increase the nutritional value of sausage.

The Effect of Additives on Tenderness

Tenderness is an important indicator for evaluating the taste of meat, and it is also one of the key factors of sausage quality. In the sausage production process, adding the right amount of tenderising agents such as protease, lipase, etc., can accelerate the decomposition of meat proteins and fat emulsification, so that the meat is more tender. In addition, some plant extracts such as papain and pineapple protease also have good tenderising effect, which can improve the tenderness of sausage under the premise of ensuring food safety.

Comprehensive Consideration and Quality Enhancement

In the use of sausage additives, we need to comprehensively consider its impact on meat quality, juiciness and tenderness. Through scientific and reasonable formula design and production process control, we can maximise the role of additives to improve the overall quality of sausage. At the same time, we also need to pay attention to the safety and regulatory requirements of additives to ensure product health and safety.

In conclusion, sausage additives play an important role in improving meat quality, juiciness and tenderness. Through scientific and rational formulation design and production process control, we can produce more tasty and healthy sausage products to meet consumers' needs.