Effect of sodium chloride and fat content on physical, chemical and sensory properties of bologna
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The Department of Animal Science originally concerned itself with teaching the selection, breeding, feeding and care of livestock. Today it continues this study of the symbiotic relationship between animals and humans, with practical focuses on agribusiness, science, and animal management.
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The Department of Animal Husbandry was established in 1898. The name of the department was changed to the Department of Animal Science in 1962. The Department of Poultry Science was merged into the department in 1971.
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- Department of Animal Husbandry (1898–1962)
- College of Agricultural and Life Sciences (parent college)
- Department of Poultry Science (merged with, 1971)
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Abstract
The effects of reducing fat and salt on bologna were evaluated. Bologna, with varying salt and fat levels, was made in a model system and in a commercial vacuum chopper. The product was evaluated on emulsion stability, yield, raw and cooked emulsion texture and density, and sensory characteristics. In the model system, reducing salt level also requires a reduction of fat level to produce an acceptable bologna. The combination of 1.75% salt and 26% fat produced an acceptable product from a production standpoint. Vacuum chopped bologna had no advantage over nonvacuum chopped bologna in production and sensory characteristics. Sensory panel scores improved as salt level increased. Both 1.75 and 2.25% salt bologna were rated as acceptable. A bologna with 1.75% salt (25% less than normal levels) and 30% fat can be produced with acceptable production and sensory characteristics.