Table 1. Meat models (sausages) formulations added with SP protein as meat-extenders

Ingredients (%)	Treatments
	Control	T1	T2	T3	T4	T5	T6
Pork meat	50	47.5	45	42.5	47.5	45	42.5
Grasshopper protein (ALK)1)	-	-	-	-	2.5	5	7.5
Grasshopper protein (PUP)2)	-	2.5	5	7.5	-	-	-
Frozen lard	20	20	20	20	20	20	20
Sodium nitrate	0.3	0.3	0.3	0.3	0.3	0.3	0.3
Phosphate mixture Hamine	0.5	0.5	0.5	0.5	0.5	0.5	0.5
Ice	29.2	29.2	29.2	29.2	29.2	29.2	29.2

ALK, alkaline extraction of grasshopper protein.
PUP, alkalisation-ultrasound extraction of grasshopper protein.
Control, sausages without meat substitution (50% pork meat+0% grasshopper protein); T1, sausages with 5% meat substitution (47.5% pork meat+2.5% PUP); T2, sausages with 10% meat substitution (45% pork meat+5% PUP); T3, sausages with 15% meat substitution (42.5% pork meat+7.5% PUP); T4, sausages with 5% meat substitution (47.5% pork meat+2.5% ALK); T5, sausages with 10% meat substitution (45% pork meat+5% ALK); T6, sausages with 15% meat substitution (42.5% pork meat+7.5% ALK).
SP, Sphenarium purpurascens.