Evaluation of the Physical, Chemical and Sensory Properties of Fermented Summer Sausage Made from High‐Oleate Pork

The processing, visual and sensory characteristics of fermented summer sausage formulated with pork containing varying levels of oleic acid and either 15 or 25% fat was evaluated. Sausage made from the high-oleic acid tissues received lower sensory panel scores for springiness, cohesiveness, texture and overall palatability (P < 0.05). However, low-fat (15%) fermented summer sausages produced from the high-oleate tissues were comparable to the control for sensory and visual characteristics.