Animal Products

Use of Nitrite-Embedded Film for Extending the Color Stability and Shelf Life of Alternatively-Cured, Fully Cooked Bologna

Authors
  • Michael S. Cropp orcid logo (Iowa State University)
  • James S. Dickson (Iowa State University)
  • Rodrigo Tarté orcid logo (Iowa State University)
  • Joseph G. Sebranek (Iowa State University)

Abstract

Nitrite-embedded film (NEF) was tested in alternatively-cured bologna to improve the color stability and shelf life. Results showed that alternatively-cured bologna vacuum packaged in NEF provided improved color stability. Additionally, NEF was capable of improving the external surface and internal color of NEF packaged alternatively-cured meats. Furthermore, results indicate that NEF may provide a novel means of generating pigments important to cured meat after thermal protein denaturation.

How to Cite:

Cropp, M. S., Dickson, J. S., Tarté, R. & Sebranek, J. G., (2019) “Use of Nitrite-Embedded Film for Extending the Color Stability and Shelf Life of Alternatively-Cured, Fully Cooked Bologna”, Iowa State University Animal Industry Report 16(1).

Downloads:
Download PDF

210 Views

168 Downloads

Published on
12 Aug 2019