Title page for ETD etd-09042008-063547
|Type of Document
||Gregg, Lori L.
||Effects of massaging minced batter on the physical, chemical, and sensory characteristics of low-fat, high added water bologna
||Master of Science
||Food Science and Technology
|Claus, James R.
|Hackney, Cameron Raj
|Marriott, Norman G.
|Date of Defense
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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