In the paper, it was studied the effect produced by varying amounts of a transglutaminase preparation ACTIVA WM added to finely comminuted, processed meat products, such as sausages of a Wiener (Vienna) type, on their quality. There were investigated sausages produced with mechanically de-boned meat added, Amounts of the transglutaminase preparation added were as follows: 0.05%, 0.1%, and 0.2%. The product variants with no preparation added constituted control samples. The following parameters of the processed meat products were determined instrumentally: hardness I and II, cohesiveness, elasticity, shear force & shear work, deformation limit, and strain force. The sensory assessment performed included: consistency, juiciness, binding, taste, odour, colour, and overall desirability. On the basis of the results of variation analysis, it was stated that the transglutaminase preparation added produced a statistically significant effect on the assessed texture parameters of the products, as well as on their sensory quality. The best texture of the processed meat products, produced with a 20% content of the mechanically de-boned meat, was achieved when the amount of the transglutaminase preparation added was 0.01%.
finely comminuted, processed meat products, transglutaminase, texture, sensory quality, mechanically de-boned meat