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 assist-ance with statistical analysis. Author Mawson acknowledges SUP-port from the Meat Industry Research Institute of New Zealand(Inc.).
Studies on Pasteurized and Commercially Sterilized Poultry Meat Bologna. Effects of Nitrite Addition and Vacuum Cutting
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 322–325, 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 Nitrite Addition and Vacuum Cutting. Journal of Food Science, 48: 322–325. doi: 10.1111/j.1365-2621.1983.tb10734.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/29/82; revised 8/23/82; accepted 8/27/82.
Turkey bologna was prepared from mixed light and dark turkey meat and heat processed in cans under simulated commercial pasteurizing and sterilizing conditions. The bologna was prepared with and without added sodium nitrite and chopped in air or under vacuum. Nitrite and vacuum chopping had no effect on shear value, texture evaluation, pH, fat layer, soluble protein, residue or salt soluble protein. Nitrite addition increased cooking loss and protein sol. Vacuum chopping increased cooking loss and decreased the amount of protein sol. The pasteurized bologna had firmer texture and lower cooking losses than bologna processed to commercial sterility.