The impact of non-meat ingredients (i.e., sodium erythorbate [SE] & lemon juice powder [LJP]) on the colour stability of fresh pork sausage products was assessed over a 10-day storage period. Loss of quality was evident through the discolouration of meat, depletion of endogenous antioxidant activities, proliferation of spoilage microorganisms, and reduction in the meat’s redox potential. Result...
