Low‐fat, High Added Water Bologna from Massaged, Minced Batter

Abstract

ABSTRACT Bolognas were manufactured to produce a high‐fat (30% fat), 10% added water (AW) formulation and three low‐fat treatments which contained 10% fat/30% AW. Lean and fat trim for the low‐fat treatments were blended and minced before massaging intermittently (10 min on/20 min off) for 0, 2.5 and 5.0 hr. Massaging did not affect pH or cook/chill losses but increased batter viscosity. Massaging generally increased purge accumulation, regardless of degree of vacuumization. Sensory and instrumental determinations indicated massaging up to 2.5 hr increased (P<0.05) cohesiveness. In addition, particle definition was decreased. There were no differences (P>0.05) in hardness among low‐fat treatments. Massaging resulted in low‐fat products that were less cohesive, softer, and more juicy than high‐fat bologna.