| 摘要 |
<p>A cooked sausage comprising a mixture of a meat emulsion and a mild yogurt, wherein the yogurt is substantially homogeneously dispersed through the meat emulsion and said mixture has a pH of about 5.5 or more. The water retaining capacity of the meat is thus retained, providing a sausage having desirable organoleptic qualities. Said mild yogurt may be prepared from milk mixtures by inoculation with slow working yogurt starter cultures.</p> |
