This study examined the effects of hot deboning and the irradiation of raw pork on the physicochemical properties of pork sausages. Pigs were deboned with a carcass (loin surfaces) temperature of 5℃ (cold) or 15℃ (hot). Each deboned raw pork loins were then irradiated at 0 kGy or 4 kGy. Emulsion-type sausages were prepared from each treated meat with other ingredients including fat, ice, salt, phosphate, and seasoning powder. Then sausage products were analyzed for their physiochemical properties and microbial spoilage up to 10 days. Emulsion stability of sausage products with hot deboning was better than the cold carcass up to three days. Sausage products with irradiated hot carcasses showed less cooking loss than from non-irradiated carcasses on day 10. Hardness, gumminess, and chewiness of the sausages decreased significantly with increasing storage time for all sausage products (p<0.05), but the sausage products with irradiated hot carcasses showed a smaller reduction compared with non-irradiated. Lipid oxidation was not significantly different in the sausage products with hot or cold deboning (p>0.05), but the sausage products from non-irradiated meats showed changes from 0.43 to 1.59 (MDA mg/kg of meat) in 10 days (p<0.5). Total plate count and E. coli count were significantly lower in the sausage products from irradiated meat (p<0.05). Finally, irradiating hot deboned meat at 4 kGy can be an excellent alternative for producing raw meat for sausages with promising microbiological and physicochemical properties.

Abstract
Introduction
Materials and Methods
    1. Hot boning and irradiation of raw meat
    2. Sausage manufacturing
    3. Emulsion stability and cooking loss
    4. Texture profile analysis and color values
    5. pH and lipid oxidation analysis
    6. Microbial analysis
    7. Statistical analysis
Results and Discussion
    1. Emulsion stability of the sausages
    2. Cooking loss of the sausages
    3. Texture profile analysis of the fresh sausages
References

• Edirisinghe Dewage Nalaka Sandun Abeyrathne(Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka, Department of Animal Science & Technology, Sunchon National University, Suncheon 57922, South Korea)
• Ki Chang Nam(Department of Animal Science & Technology, Sunchon National University, Suncheon 57922, South Korea) Corresponding autho