Campus Units

Animal Science, Food Science and Human Nutrition

Document Type

Article

Publication Version

Published Version

Publication Date

4-3-2020

Journal or Book Title

Meat and Muscle Biology

Volume

4

Issue

1

DOI

10.22175/mmb.10379

Abstract

Nitrite-embedded packaging film was investigated for potential effects on the color stability of alternatively cured meats. The impact of nitrite-embedded film on color stability of large-diameter sandwich bologna was assessed over a 125-d lighted display period. Five treatments of large-diameter bologna were manufactured: (1) a conventionally cured control packaged with conventional film (“CON-CF”), (2) an alternatively cured formulation (cultured celery juice powder plus cherry powder) packaged with conventional film (“CJP-CF”), and (3) an alternatively cured formulation (cultured celery juice powder plus cherry powder) packaged with nitrite-embedded film (“CJP-NEF”). An additional alternatively cured formulation (4) Natpre T-10 EML Plus S was packaged with conventional film (“NT10-CF”) and (5) with nitriteembedded film (“NT10-NEF”). In-package surface a* values were significantly higher (P < 0.05) in nitrite-embedded film, particularly for the bologna with low ingoing nitrite concentration. Reduced color stability was observed for bologna in conventional film packages during lighted display, while the nitrite-embedded film showed improved color stability. Surface and internal residual nitrite concentrations were significantly lower (P < 0.05) in the Natpre T-10 EML Plus S treatments for the first 13 d of storage. Further, residual nitrite in the nitrite-embedded film products was not increased (P > 0.05) by use of the packaging film and did not differ compared to the conventional film. Thus, nitrite-embedded film packaging technology can improve the color stability of alternatively cured meats without increasing the measurable nitrite concentration in the product.

Comments

This article is published as Cropp M. S. & Dickson J. S. & Tarté R. & Sebranek J. G., (2020) “Use of Nitrite-Embedded Packaging Film for Color Stability of Alternatively-Cured, Fully Cooked Bologna”, Meat and Muscle Biology 4(1). doi: 10.22175/mmb.10379.

Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.

Copyright Owner

Cropp, et al.

Language

en

File Format

application/pdf

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