Acknowledgment is made to RMF Steel, for the use of the Meissner silent cutter; Longmont Foods, for the supply of turkey meat; Dr. J. Zumbrunnen, CSU Statistical Analysis Laboratory for assistance with statistical analysis.
Studies on Pasteurized and Commercially Sterilized Poultry Meat Bologna. Effects of Chopping Condition and Type of Meat
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 317–321, March 1983
How to Cite
MAWSON, R. F., MILLER, B. F. and SCHMIDT, G. R. (1983), Studies on Pasteurized and Commercially Sterilized Poultry Meat Bologna. Effects of Chopping Condition and Type of Meat. Journal of Food Science, 48: 317–321. doi: 10.1111/j.1365-2621.1983.tb10733.x
Author Mawson acknowledges support from the Meat Industry Research Institute of New Zealand (Inc.).
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/29/82; revised 8/23/82; accepted 9/21/82.
Poultry meat bologna has been studied under two systems of heat processing, pasteurizing and commercial sterilizing in cans. Mechanically deboned turkey meat was chopped (1) from the tempered state, (2) after thawing, refreezing and tempering, (3) after thawing. Treatments 1 and 2 resulted in reduction in cooking loss, while treatment 1 gave a firmer textured product, as measured by shear value but not by taste panel. Turkey meat was compared with spent Leghorn laying fowl meat, and mechanically deboned meat with manually deboned meat. Bologna made from mechanically deboned laying fowl had the highest cooking loss. Laying fowl bologna was firmer textured than turkey bologna, and manually deboned meat bologna was firmer than MDM bologna by both shear value and taste panel measuremnts.