date:Dec 06, 2012
panel rated the saltiness, firmness, and juiciness of sausages with a low and high serum release at three salt levels. The sensorial scores for saltiness showed that sausages with a high serum release were perceived significantly saltier that those with little serum release.
Sausages with a high serum release were perceived more juicy than those with a low serum release. The perceived juiciness is the result of the amount of serum that is pushed out of the meat matrix while chewing and the ab