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Animal Industry Report

Extension Number

ASL R3204

Topic

Animal Products

Summary and Implications

Citrus fiber was tested in alternatively cured, all-pork bologna as a potential natural replacer of sodium tripolyphosphate (STPP). The STPP control, 0% STPP treatment and treatments containing various levels of citrus fiber (CF) (0.50%, 0.75%, 1.00%) all maintained acceptable quality throughout 98 days of refrigerated shelf-life. Results indicate that citrus fiber has potential to serve in a system with other binders as a natural alternative to phosphates in processed meat products, but not as a standalone single replacement source.

Copyright Holder

Iowa State University

DOI

https://doi.org/10.31274/ans_air-180814-327

Language

en

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