After being cooled in ice water for 30 min, the samples were removed from the plastic tubes and liquid release on the surface of the cooked sausage was wiped off using tissue paper before weighing. Sample weights were recorded using the same scale as when sampling the uncooked meat models. Cooking loss (CL) was measured by subtracting post-cooked weight (W1) from the pre-cooked weight of the samples (W2), expressed as a percentage (w/w) of the liquid released per gram of uncooked samples . CL (Table ) is given as the average of six replicated measurements pr formulation (tubes 1-6).