ABSTRACTThe Initial loss of nitrite in braunschweiger was greater than that reported for other meat products. Nitrite levels decreased slowly during refrigeration; after refrigeration for 20 days, residual nitrite was about 50 of that in the freshly cooked samples. Freezing and thawing of liver slightly increased the pH and water activity (aw) of the final product. Addition of calcium‐reduced dried skim milk caused a significant increase in pH and decrease in awin raw and cooked product. Increasing the fat levels in the product did not alter pH but did lower aw. Increasing the fat content did not significantly influence TBA values but the exclusion of oxygen by the packaging material, was important for maintaining low TBA value
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