*2.4. Technological Properties*

#### 2.4.1. Color and pH Determination

Color (CIE-LAB tristimulus values, lightness, L\*; redness, a\*; and yellowness, b\*) was determined for raw and grilled sausage cross-sections using a Konica Minolta CM-3500 D Chroma Meter (Konica Minolta Business Technologies, Tokyo, Japan). Ten determinations were carried out for each sample type.

pH values were determined in quadruplicate for each formulation of longaniza using an 827 Metrohm pH-meter (MetrohmAG, Herisau, Switzerland) at room temperature on homogenates (1:10 *w*/*v* sample/distilled water ratio) of raw and cooked samples.
