Composition, textural, viscoelastic, hydration, colour, and sensory attributes of regular and low fat pork/beef frankfurters with and without cellulose gums (carboxymethyl cellulose (CMC) and two types of microcrystalline cellulose (MCC‐I and II)) were investigated. Fat was replaced with water in the low fat products. Moisture loss during cooking was reduced in low fat products from 10 to 6% because of the addition of CMC; however, both MCC increased moisture loss by 12–15%. CMC addition also increased the amount of free water. The high fat product was lighter (higher ‘L’) than the reduced fat frankfurters; gums did not appreciably change the colour. The viscoelastic properties (relaxation time, elastic moduli) were unaffected by the changes in fat level. Product hardness, brittleness, gumminess and chewiness increased with the decrease in fat level. MCC‐II improved the textural properties of the low fat product to those of the high fat product. Sensory panel results indicated a decrease in tenderness with low fat and this was not improved by MCC‐II. Overall, acceptability scores indicated that all the products (high and low fat) were acceptable.

The effects of four heating rates (0.31, 0.51, 1.22, and 1.62Vmin) on the gelation, stability and texture of meat batters containing 2.5 and 1.25% salt were studied. In general, slower heating rates resulted in higher modulus of rigidity (G) values, and salt reduction resulted in lower G values. All the low salt treatments, except the 1.62"C/min treatment, showed a structural breakdown (above 67°C) when the scanning rigidity monitor was used. However, in the texture profile analysis (samples cooked to 50,60 and 70°C) no structural breakdown was observed. Therefore, special care should be given to interpreting gelation profile results.

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Composition, textural, viscoelastic, hydration, color, and sensory attributes of reduced fat (29–5%) pork breakfast sausages and commercial Canadian products (from five different national brands) were investigated. A wide variation in composition of commercial products was observed. In the reduced fat sausages, water holding capacity decreased with the increase in fat content. Cooking loss was not affected much by fat content. Shear force, springiness, cohesiveness, gumminess, and chewiness were lower in the high fat products. The viscous and elastic properties of the sausages, as measured by stress‐relaxation, were not appreciably affected by the fat level. The lower fat (5–9%) products provided average level of hardness. The low fat products (5 and 9%) received lower sensory scores; however, the 13% fat product was as acceptable as the high fat sausages containing 23% fat, which represents the average fat level on the market.