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Formula of the different types of sausages (expressed as % of the different ingredients in the formula).
| Ingredients | T1 | T2 | C |
|---|---|---|---|
| Meat | 48% | 48% | 48% |
| Fat | 25% | 25% | 25% |
| Ice | - | - | 25% |
| Decoction 1 | 25% | - | - |
| Decoction 2 | - | 25% | - |
| Sodium nitrite | 1.7% | 1.7% | 1.7% |
| Polyphosphate | 0.3% | 0.3% | 0.3% |
T1 = concentration of 0.75% C. cibarius in the batch; T2 = concentration of 1.5% C. cibarius in the batch; C = control, ice instead C. cibarius decoction. “-” means not added in the preparation formula of frankfurters
