CHOPPING TEMPERATURE EFFECTS ON THE CHARACTERISTICS AND CHILLED STORAGE OF LOW-FAT AND HIGH-FAT PORK BOLOGNA SAUSAGES

The object of this study was to investigate the influence of chilled s torage (2 degrees C) and final chopping temperatures (8, 15 and 22 deg rees C) on the characteristics and stability of Bologna sausage contai ning two levels of fat (8.5 and 23%). When the fat level was reduced t here was a significant decrease in penetration force and an increase i n both cooking and purge loss. A lower chopping temperature reduced pu rge loss during chilled storage. In general, an inverse relationship w as found between chopping temperature and penetration force. Chopping temperature did not influence total aerobic count, but during chilled storage counts were significantly higher in the low fat sausages. Copy right (C) 1996 Elsevier Science Ltd.