[Consistometric study of meat and meat products. 6. Comparative determination of raw sausage consistency during...

Comparative consistometric tests, using two different measuring methods, were applied to raw sausages in a random sampling process over a somewhat extended period of time. A close relationship (r= -0.819) was found to exist between the data obtained from a modified Höppler consistometer, on the one hand, and those measured by means of a penetrometer, on the other. The penetrometer proved to be suitable for measurement under practice conditions, while more specific strength parameters (S/2, tan alpha) were successfully measured by means of the modified Häppler consistometer.