2.4.2. Texture Analysis

Kramer shear force (KSF) was performed using a miniature Kramer (HDP/MK05) cell with a 5-bladed head to perform a shearing test. Kramer shear tests were carried out at room temperature on sections of 2 cm previously weighed. A 25 kg load cell was used. Force was exerted to a compression distance of 25 mm at 0.8 mm/s crosshead speed using a TA-XT.plus Texture Analyzer (Texture Technologies Corp. Scarsdale, NY, USA). KSF values were calculated as the maximum force per g of sample (N/g). Five measurements were taken on both raw and grilled sausages for each formulation.

#### 2.4.3. Lipid Oxidation Stability

Lipid oxidation was evaluated as a function of change in thiobarbituric acid-reactive substances (TBARs) [8]. TBAR determinations for each sample and formulation (raw and cooked) were performed in triplicate.
