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Studies on Pasteurized and Commercially Sterilized Poultry Meat Bologna. Effects of Nitrite Addition and Vacuum Cutting
Author(s) -
MAWSON RAYMOND F.,
MILLER BYRON F.,
SCHMIDT GLENN R.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb10734.x
Subject(s) - pasteurization , food science , nitrite , chemistry , sodium nitrite , processed meat , whey protein , nitrate , organic chemistry
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.