Abstract
Morphological characteristics of fat and meat phases of Milano, Felino and Napoli type sausages were statistically described by calculating the lineal-path distribution function [L(z)] from 2D images. The algorithm was able to extract L(z) function with high accuracy. Although Milano and Felino sausages showed similar mass fraction of fat, the probabilities to find a segment of length ≤5 mm completely in the fat globules were significantly different. Milano sausages were characterized by the smallest flat globules separated among them by the smallest meat elements. Napoli type sausages resulted to be characterized from fat globules with a very high dimensional inhomogeneity; in fact L1(z) values were not statistically different from Felino type sausages. Nevertheless, the probability to find two fat globules separated from a meat element was greater than those of Milano and Felino samples for any z values.
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