Abstract
Uniform design was adopted, and two factors, i.e., frozen at different time postmortem with six levels, thawing at different thawing rate with three levels, were considered. Water holding capacity under pressure (WHC), thawing loss (TL) and production rate (PR) were measured to study the different effects of the two factors considered. The results showed: All the two factors considered had significant effects on WHC, TL and PR, and the effects of the two factors on them were nonlinear, there were interactions between the two factors considered. The optimization calculation showed that the later the frozen time postmortem and the smaller the thawing rate was, the higher the production rate of Chinese sausage was.
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