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 (Iowa State University) , James S. Dickson (Iowa State University) , Rodrigo Tarté (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.

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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).