FLAKED SINEW ADDITION TO LOW-FAT COOKED SALAMI

Flaked sinew (FS) was added at three levels (7.5, 15, and 22.5%) to lo w-fat, 20% added water (AW) salamis. A 1.27 cm Comitrol machine head w as used to produce large (flaked once) and small (flaked twice) partic le sizes. Treatments were preblended (P) and non-preblended (N). P and N controls contained 10% and 20% fat, respectively. Addition of FS de creased (P < 0.05) moisture compared to controls. Yields decreased (P < 0.05) as FS increased regardless of particle size; however, FS addit ion minimized purge. Lightness increased CP < 0.05) as FS increased in N treatments compared to the low-fat control. Break force/cm(2) incre ased (P < 0.05) in P controls compared to N controls. Large FS particl e size N treatments had higher (P < 0.05) peak force values than those with small particle size. FS treatments were comparable to high-fat c ontrols in palatability traits.