Type of Document	Master's Thesis
Author	Gregg, Lori L.
URN	etd-09042008-063547
Title	Effects of massaging minced batter on the physical, chemical, and sensory characteristics of low-fat, high added water bologna
Degree	Master of Science
Department	Food Science and Technology
Advisory Committee	Advisor Name Title Claus, James R. Committee Chair Hackney, Cameron Raj Committee Member Marriott, Norman G. Committee Member
Keywords	Sausages
Date of Defense	1992-02-28
Availability	restricted
Abstract A high-fat bologna was formulated to contain 30%fat/10% added water (AW). Three low-fat treatments were formulated to contain 10%fat/30%AW. Lean and fat trim for the low-fat treatments (2, 3, and 4) were combined and minced before massaging intermittently (10 min on/20 min off) for 0, 2.5 and 5.0 h, respectively. Massaging improved (P<0.05) sensory cohesiveness scores and decreased particle definition. However, the high-fat control was the most cohesive, firmest and least juicy (P<0.05). Instron Texture Profile Analysis indicated that massaging increased cohesiveness (P<0.05) and tended to increase springiness. There were no differences (P>0.05) in hardness or fracturability among the low-fat treatments. The high-fat bologna was the hardest, least cohesive, and least springy P
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