RETAIL CHILLED DISPLAY STORAGE OF HIGH-FAT AND REDUCED-FAT SLICED BOLOGNA

This study examined the influence of light (1,900 lux) and dark displa y conditions on purge loss, color, residual nitrite, rancidity, textur e, and microbiological changes of sliced vacuum-packaged high-fat (24. 7%) and reduced-fat (9.4%) bologna during chilled storage at 2 and 7 d egrees C. Color stability was more dependent upon photochemical action than upon temperature. The rate of color fading was greater at a lowe r fat content. Residual nitrite depletion varied according to fat cont ent, chill temperature, and display conditions. High-fat sausages were harder and chewier (P < 0.05) than reduced-fat sausages. Texture para meters were not appreciably influenced by storage temperature or expos ure to light. Microbiological counts were higher in reduced-fat sample s than in high-fat samples. Temperature influenced the growth of micro flora in sliced bologna sausage, but light had no important effect.