Salted meat at 4 hours and 0 hours.Essentially, the bundles of telephone wires become
looser, their ends fraying out. You can see this happening
when you let a chunk of salted meat sit. The exterior gets
darker and darker as the proteins dissolve. This makes it far
easier for the proteins to then cross-link when you knead the
ground meat. Indeed, just by touching salted ground meat
versus regular ground meat, you can instantly tell the
difference: the salted meat is much stickier.
SAUSAGE WEIGHT LOSS AT 160°F