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Original citationConroy, P. M., O'Sullivan, M. G., Hamill, R. M. and Kerry, J. P. (2018) 'Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance ', Meat Science, 143, pp. 190-198. doi: 10.1016/j.meatsci.2018.037 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Type of publication A C C E P T E D M A N U S C R I P T ACCEPTED MANUSCRIPT A C C E P T E D M A N U S C R I P T AbstractThe properties of varying salt and fat levels in traditional breakfast sausages were investigated. Sausages were produced with fat levels of: 30%, 20% and 15%. Fat was replaced with pea extract. Salt levels employed were: 2.5%, 1.1% and 0.0%. A reduced sodium salt which contains 45% less sodium than standard salt was used. Sensory analysis was conducted on consumers (n=228): 18-40 yrs., 41-64 yrs. and 65-85 yrs. The 18-40 yr.olds preferred sausages containing 20% fat, 41-64 yr. olds preferred sausages with 15% fat, 65+ age group preferred sausages containing 30% fat. The 18-40 yr. olds preferred high salt samples, 41-64 yr. olds displayed no salt preference, while the 65+ age group preferred high salt sausages. Sausage formulation choice was found to be driven by texture for the younger age cohort, flavour for the middle age cohort and visual aspects from the oldest age cohort.There is a need to understand how meat products might be reformulated different age palates.

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