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This study investigated the use of high pressure processing (HPP) for enhancing the functional properties of reduced-fat (20%) and reduced-salt (1%) sausages without the need for additives. The effects of different HPP treatments (100 to 400MPa) at 10°C for 2min on cooking losses, color, textural properties, salt solubility of myofibrillar proteins, rheological properties and microstructure of pork...
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