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cal, or sensory properties of frankfurter-type colors for preservation and to improve the
sausages (Puolanne and Terrell 1983). At appearance of foods. More recently, in addi-
lowered salt additions, it appears important tion to meat proteins, a variety of nonmeat
to keep the pH of raw materials high enough ingredients have been used as fillers, binders,
to ensure a high level of water holding and and extenders to reduce cook shrink and for-
firmness in cooked sausages, irrespective of mulation costs. The use of nonmeat compo-
how the high pH has been obtained (Puolanne nents is changing due to several reasons: new
et al. 2001). This would then mean, for components or new forms of them (i.e., nano-
example, that high-pH phosphates could be ingredients having specific properties) are
utilized to raise the batter pH. A sausage of available; and knowledge about their role has
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