Liha töötlemine
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
acceptable low-fat frankfurters (9% fat, 13% established at the end of the Simplex algo-
protein) (Pappa et al. 2000). Gunvor et al. rithm (six trials only) were 3 minutes and
(2005) used a cross-mixture design to con- 2000 rpm. They achieved a high value for the
struct the sensory attributes model for sau- CD (4.8/5; 5 being the maximum value)
sages’ firmness and color. The color and (Curt et al. 2004a). This result was confirmed
firmness were instrumentally measured and by another study using response surface
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