Typical pork sausage (25% fat) and low‐fat (8% fat) sausage with or without 20% added water and 0.4% carrageenan were compared to identical treatments containing 3.0% potassium lactate. Microbial populations of low‐fat treatments did not differ (P>0.05). However, typical sausages with lactate had lower psychrotrophic counts than typical sausage. Lactate delayed (P<0.05) pH decline in typical sausages but had no effect on low‐fat sausages (P>0.05). Addition of water and carrageenan to commercially manufactured and distributed low‐fat sausage had no deleterious effects on microbial, lipid or color stability.
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BRADFORD et al. (1993) studied this question.
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