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When sausages are cooked, several chemical changes occur, primarily due to the application of heat. Proteins in the meat denature and coagulate, leading to a change in texture and firmness. Additionally, fats melt and render, contributing to flavor and juiciness, while Maillard reaction occurs, creating complex flavors and browning on the sausage's surface. These changes enhance both the taste and safety of the sausage.

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2mo ago

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