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| Recent Advances in Research on Sausage Texture Evaluation |
| BIAN Xing-wei |
| Meat Products Application Center of Guangzhou Kaihong Flavour Co. Ltd., Guangzhou 510550, China |
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Abstract In this paper, the definition of food texture is described, and instrumental and sensory methods for evaluating
texture properties of meat and meat products are introduced. This review focuses on the current situation of research on
sausage texture evaluation and existing problems. Moreover, the current application in sausage texture evaluation and future
prospects of instrumental measurement are explored.
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2012, Vol. 26 
