LOW-FAT, HIGH ADDED WATER BOLOGNA FROM MASSAGED, MINCED BATTER

Bolognas were manufactured to produce a high-fat (30% fat), 10% added water (AW) formulation and three low-fat treatments which contained 10 % fat/30% AW. Lean and fat trim for the low-fat treatments were blende d and minced before massaging intermittently (10 min on/20 min off) fo r 0, 2.5 and 5.0 hr. Massaging did not affect pH or cook/chill losses but increased batter viscosity. Massaging generally increased purge ac cumulation, regardless of degree of vacuumization. Sensory and instrum ental determinations indicated massaging up to 2.5 hr increased (P<0.0 5) cohesiveness. In addition, particle definition was decreased. There were no differences (P>0.05) in hardness among low-fat treatments. Ma ssaging resulted in low-fat products that were less cohesive, softer, and more juicy than high-fat bologna.