Effects of Different Nutritional Additives on the Quality of Western-flavor Sausage

Effects of several nutritional additives on the sensory quality of western flavor sausage were discussed in this paper. The results were as follows: 10% carrot, 4% starch could improve color, elasticity, stiffness and flavor of western flavor sausage without any bad effects on cutting surface; while 10% bovine liver could make sausage dark, stiff, bad flavor and crude cutting surface and Long storage period (2 7 days) might cause bad color, too.