Sausages from three major retail outlets producing their own label pork and reduced fat sausages were sampled over a period of four weeks. A branded product was also purchased from the stores. A trained sensory panel evaluated the sausages and found that, although the overall acceptability differed between retailers, one of the low fat products matched the equivalent standard product in terms of acceptability. The overall acceptability of the branded product was within the range of the own label standard products but below the most acceptable low fat product. It was concluded that, whilst the successful production of low fat sausages is possible, a wider range would be encouraged by the adoption of modified compositional standards.
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