Abstract
Abstract Beef bologna, containing 0, 1, 2, or 3% sodium lactate (SL), was vacuum packaged and stored at 4C for 0, 2, 4, 6, 8, and 10 weeks. Color was assessed using L*, a*, b* measures, and fade (% reflectance 570 nm/650 nm). A trained sensory panel evaluated flavor and color intensity. Total aerobic plate counts (TPC), pH, and TBA values were determined. Addition of SL had no effect on initial pH. Pink color was correlated with a* values, fade, and TPC (r = 0.74, ‐0.70 and ‐0.54, respectively; p < 0.05). Salty‐flavor intensity was highest for bologna containing 3% SL and lowest in controls. Beefy flavor was inversely correlated with TPC (r = ‐0.45, p < 0.05). Sour‐flavor scores were inversely correlated with pH (r × ‐0.51) and directly with TPC (r = 0.33, p < 0.05). After 10 weeks TPC for control product was highest, while that for bologna containing 3% SL was lowest.
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