, between the beginning and the 2006 end of the storage (at least 7 days at 4°C) Mixture design was used to optimize emul- used to select compatible ingredients from sion characteristics in a model system con- eleven alternates to optimize the sensory taining beef, chicken, and turkey meat (Zorba quality of extended meat cubes (Modi and and Kurt 2006). Plackett–Burman design was Prakash 2008). Response surface methodol- 162 Chapter 7 ogy was used to determine the optimum salt sensory characteristics at the end of the chop- level (1.3%–2.1%) and pectin level (0.25%– ping step. These characteristics were evalu- 1.0%) when olive oil replaced pork backfat ated as a global index called the chopping (0%–100%) for the production of highly degree (CD). The processing conditions
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