Bologna Samples Research Articles

Effects of Reduced-Fat Modified Distillers Grains with Solubles in Finishing Diets of Feedlot Steers on Fresh and Processed Beef Quality

ObjectivesThe impact of utilizing varying concentrations of reduced-fat modified distillers grains with solubles (RFMDGS) was evaluated using fifty crossbred (Angus × Gelbvieh × Holstein × Jersey) steers (initial body weight: 379 ± 32 kg) that were randomly assigned to one of four dietary treatments. Materials and MethodsDietary treatments consisted of: 14.93% RFMDGS of diet dry matter (DMD) with 0.74% corn oil DMD (FF15); 15.60% RFMDGS DMD (RF15); 30.84% RFMDGS DMD (RF30); and 46.27% RFMDGS DMD (RF45). All steers received Rumensin. Steers were fed dietary treatments for 181 d utilizing a Calan gate system then fed a common diet for 4 d before harvesting at a commercial abattoir. Hot carcass weight (HCW), 12th rib backfat (BF), ribeye area (REA), percent kidney, pelvic, and heart fat (KPH), and marbling score data were collected 24 h postmortem. Strip loins (IMPS #180) were collected for vacuum purge loss evaluation and fabricated into 2.54 cm steaks for drip loss, cook loss, Warner-Bratzler shear force (WBSF), and sensory evaluation (n = 122). Shoulder clods (IMPS # 114) were used to create ground beef and bologna. Thiobarbituric acid reactive substances (TBARS) analysis occurred utilizing ground beef while bologna samples were evaluated for sensory attributes (n = 108). Twelfth rib backfat was analyzed for fatty acid composition and calculated iodine value. All data was analyzed using PROC MIXED procedure in SAS (SAS Inst. Inc., Cary, NC). ResultsThere was no treatment effect for HCW (P = 0.96), BF (P = 0.63), REA (P = 0.62), KPH (P = 0.27), or marbling score (P = 0.67). All moisture loss attributes did not differ among treatments (P = 0.09). Warner-Bratzler shear force values for FF15 were greater compared to all other treatments (P = < 0.01). There was no treatment effect for overall liking (P = 0.15), flavor liking (P = 0.75), texture liking (P = 0.07), or off-flavor (P = 0.72) in steak sensory analysis. Subjective toughness values of steaks from FF15 were higher than RF15 (10.78 and 8.77, respectively; P = 0.01). Subjective juiciness values of steaks from FF15 were higher than RF45 (8.50 and 6.94, respectively; P = 0.03). There was no treatment effect for flavor liking or off-flavor in bologna sensory analysis. Subjective overall liking was higher in RF45 compared to FF15 bologna samples (78.14 and 71.63, respectively; P = 0.03). Subjective texture liking of bologna from RF45 were higher than FF15 (78.25 and 67.51, respectively; P < 0.01). Subjective toughness liking of bologna from RF30 and RF45 were higher compared to FF15 (77.21, 78.25, and 67.51, respectively; P < 0.01). There was no treatment effect for d 0 or d 14 TBARS (P = 0.94 and P = 0.27, respectively). Treatment did not affect percentage of linoleic acid (C18:n-6, P = 0.34). There was no treatment effect on calculated iodine value (P = 0.59). ConclusionAlthough results indicate feeding 45% RFMDGS had no effect on carcass characteristics, it did decrease fresh beef quality, increase processed beef quality, and had minimal effects on fatty acid composition.

Effects of Reduced-Fat Modified Distillers Grains with Solubles in Finishing Diets of Feedlot Steers on Fresh and Processed Beef Quality

ObjectivesThe impact of utilizing varying concentrations of reduced-fat modified distillers grains with solubles (RFMDGS) was evaluated using fifty crossbred (Angus × Gelbvieh × Holstein × Jersey) steers (initial body weight: 379 ± 32 kg) that were randomly assigned to one of four dietary treatments. Materials and MethodsDietary treatments consisted of: 14.93% RFMDGS of diet dry matter (DMD) with 0.74% corn oil DMD (FF15); 15.60% RFMDGS DMD (RF15); 30.84% RFMDGS DMD (RF30); and 46.27% RFMDGS DMD (RF45). All steers received Rumensin. Steers were fed dietary treatments for 181 d utilizing a Calan gate system then fed a common diet for 4 d before harvesting at a commercial abattoir. Hot carcass weight (HCW), 12th rib backfat (BF), ribeye area (REA), percent kidney, pelvic, and heart fat (KPH), and marbling score data were collected 24 h postmortem. Strip loins (IMPS #180) were collected for vacuum purge loss evaluation and fabricated into 2.54 cm steaks for drip loss, cook loss, Warner-Bratzler shear force (WBSF), and sensory evaluation (n = 122). Shoulder clods (IMPS # 114) were used to create ground beef and bologna. Thiobarbituric acid reactive substances (TBARS) analysis occurred utilizing ground beef while bologna samples were evaluated for sensory attributes (n = 108). Twelfth rib backfat was analyzed for fatty acid composition and calculated iodine value. All data was analyzed using PROC MIXED procedure in SAS (SAS Inst. Inc., Cary, NC). ResultsThere was no treatment effect for HCW (P = 0.96), BF (P = 0.63), REA (P = 0.62), KPH (P = 0.27), or marbling score (P = 0.67). All moisture loss attributes did not differ among treatments (P = 0.09). Warner-Bratzler shear force values for FF15 were greater compared to all other treatments (P = < 0.01). There was no treatment effect for overall liking (P = 0.15), flavor liking (P = 0.75), texture liking (P = 0.07), or off-flavor (P = 0.72) in steak sensory analysis. Subjective toughness values of steaks from FF15 were higher than RF15 (10.78 and 8.77, respectively; P = 0.01). Subjective juiciness values of steaks from FF15 were higher than RF45 (8.50 and 6.94, respectively; P = 0.03). There was no treatment effect for flavor liking or off-flavor in bologna sensory analysis. Subjective overall liking was higher in RF45 compared to FF15 bologna samples (78.14 and 71.63, respectively; P = 0.03). Subjective texture liking of bologna from RF45 were higher than FF15 (78.25 and 67.51, respectively; P < 0.01). Subjective toughness liking of bologna from RF30 and RF45 were higher compared to FF15 (77.21, 78.25, and 67.51, respectively; P < 0.01). There was no treatment effect for d 0 or d 14 TBARS (P = 0.94 and P = 0.27, respectively). Treatment did not affect percentage of linoleic acid (C18:n-6, P = 0.34). There was no treatment effect on calculated iodine value (P = 0.59). ConclusionAlthough results indicate feeding 45% RFMDGS had no effect on carcass characteristics, it did decrease fresh beef quality, increase processed beef quality, and had minimal effects on fatty acid composition.

Packaging properties and control of Listeria monocytogenes in bologna by cellulosic films incorporated with pediocin

Listeria monocytogenes is a foodborne pathogen, able to survive and proliferate at refrigeration temperatures. As a result, ready-to-eat meat products have been associated with major outbreaks. Producing meat products involves lethal preservation treatments, e.g. thermal treatments. Listeria contamination, however, may be introduced when products are sliced and packaged at retail businesses or delicatessens. In Brazil, sliced bologna is very popular at retail markets. After slicing, however, bologna has a short shelf-life. The aim of this work was to study the effects of pediocin incorporation on the load at break, water vapor permeability rate and structure, by microscopic analysis, of antimicrobial cellulosic packaging. The potential application of the developed packaging for the preservation of bologna and inhibition of Listeria biofilm formation was also studied. Cellulosic antimicrobial packaging films were produced with cellulose acetate and acetone. Pediocin (commercially available concentrate ALTA TM 2341) was incorporated at 30, 40 and 50 % w/w. The load at break of films was studied using the Universal Testing Machine (Instron) at 10 °C and 25 °C. The water vapor permeability was determined by gravimetric method. A scanning electron microscope was used to study the developed packaging structure. Antimicrobial activity of films against Listeria innoucua and L. monocytogenes was tested both in vitro and in bologna samples. Results showed that values of load at break decreased with increasing concentrations of pediocin at 10 °C and 25 °C. Regarding water vapor permeability, only the control and 50 % pediocin films presented statistical difference, with the 50 % pediocin film being more permeable. In vitro tests showed antimicrobial activity against L. innocua. Cellulosic film with 50 % pediocin reduced L. monocytogenes growth on sliced bologna by 1.2 log cycles after 9 days and prevented biofilm formation on packaging and bologna surfaces. Hence, active cellulosic films made with 50 % pediocin in the form of commercially available concentrated ALTA™ 2341 have the potential of being used in a system of hurdle technologies as a final obstacle for L. monocytogenes control in bologna preservation.

Use of Poultry Protein Isolate As a Food Ingredient: Sensory and Color Characteristics of Low‐Fat Turkey Bologna

The potential of using poultry protein isolate (PPI) as a food ingredient to substitute either soy protein isolate (SPI) or meat protein in turkey bologna was investigated. PPI was prepared from mechanically separated turkey meat using pH-shift technology and the prepared PPI was added to turkey bologna at 2 different concentrations (1.5% and 2% dry weight basis). Product characteristics were compared with those prepared with the addition of 2% SPI, 11% meat protein (control-1), or 13% meat protein (control-2). All the 5 treatments were subjected to sensory analysis to evaluate aroma, appearance, color, flavor, saltiness, juiciness, firmness, and overall acceptability of the turkey bologna samples using 9-point hedonic scales. A turkey bologna control sample with 11% meat protein appeared to be softer compared to other treatments as revealed by texture profile analysis while purge loss during storage in a retail display case was significantly (P < 0.05) higher compared to other treatments. Lightness (L*) value of the products decreased during 4 wk of retail storage. A turkey bologna control sample with 13% meat protein appeared to be darker and more reddish compared to other treatments. Replacing meat protein with protein isolates caused increase in yellowish color of turkey bologna. Sensory analysis concluded that 1.5% PPI and 2% PPI could be used as substitute of SPI or lean meat and the treatments could be improved by increasing saltiness and decreasing firmness. The study revealed that with slight modifications in saltiness, turkey bologna can be prepared with the addition of poultry protein isolates as an acceptable substitute for soy protein isolate or meat protein. This will help to avoid usage of nonmeat ingredients (as SPI substitute) and to reduce the cost of production (as meat protein substitute) of low-fat turkey bologna.

Inactivation of Listeria monocytogenes on Ham and Bologna Using Pectin‐Based Apple, Carrot, and Hibiscus Edible Films Containing Carvacrol and Cinnamaldehyde

Edible films can be used as wrapping material on food products to reduce surface contamination. The incorporation of antimicrobials into edible films could serve as an additional barrier against pathogenic and spoilage microorganisms that contaminate food surfaces. The objective of this study was to investigate the antimicrobial effects of carvacrol and cinnamaldehyde, incorporated into apple, carrot, and hibiscus-based edible films against Listeria monocytogenes on contaminated ham and bologna. Ham or bologna samples were inoculated with L. monocytogenes and dried for 30 min, then surface wrapped with edible films containing the antimicrobials at various concentrations. The inoculated, film-wrapped samples were stored at 4 °C. Samples were taken at day 0, 3, and 7 for enumeration of surviving L. monocytogenes by plating on appropriate media. Carvacrol films showed better antimicrobial activity than cinnamaldehyde films. Compared to control films without antimicrobials, films with 3% carvacrol induced 1 to 3, 2 to 3, and 2 to 3 log CFU/g reductions on ham and bologna at day 0, 3, and 7, respectively. Corresponding reductions with 1.5% carvacrol were 0.5 to 1, 1 to 1.5, and 1 to 2 logs, respectively. At day 7, films with 3% cinnamaldehyde reduced L. monocytogenes population by 0.5 to 1.5 and 0.5 to 1.0 logs on ham and bologna, respectively. Inactivation by apple films was greater than that by carrot or hibiscus films. Apple films containing 3% carvacrol reduced L. monocytogenes population on ham by 3 logs CFU/g on day 0 which was 1 to 2 logs greater than that by carrot and hibiscus films. Films were more effective on ham than on bologna. The food industry and consumers could use these films to control surface contamination by pathogenic microorganisms. Antimicrobial edible, food-compatible film wraps prepared from apples, carrots, and hibiscus calyces can be used by the food industry to inactivate Listeria monocytogenes on widely consumed ready to eat meat products such as bologna and ham. This study provides a scientific basis for large-scale application of edible fruit- and vegetable-based antimicrobial films on foods to improve microbial food safety.

Inactivation of avirulent Yersinia pestis in beef bologna by gamma irradiation.

Yersinia pestis, a psychrotrophic pathogen capable of growth at refrigeration temperatures, can cause pharyngeal and gastrointestinal plague in humans that consume contaminated foods. Because Y. pestis is listed as a select agent for food safety and defense, evaluation of food safety intervention technologies for inactivation of this pathogen is needed. Ionizing (gamma) radiation is a safe and effective intervention technology that can inactivate pathogens in raw and processed meats, produce, and seafood. In this study, we investigated the effect of temperature on the ability of ionizing radiation to inactivate avirulent Y. pestis in beef bologna. The mean (±standard error of the mean) radiation D(10)-values (the radiation dose needed to inactivate 1 log unit or 90% of the population of a microorganism) for avirulent Y. pestis suspended in beef bologna samples were 0.20 (±0.01), 0.22 (±0.01), 0.25 (±0.02), 0.31 (±0.01), 0.35 (±0.01), and 0.37 (±0.01) kGy at temperatures of 5, 0, -5, -10, -15, and -20°C, respectively. When incorporated into a three-dimensional mesh, the predictive model followed a parabolic fit (R(2) = 0.84), where the log reduction = -0.264 - (0.039 × temp) - (3.833 × dose) - (0.0013 × temp(2)) - (0.728 × dose(2)). These results indicate that ionizing radiation would be an effective technology for control of Y. pestis in ready-to-eat fine emulsion sausage products.

Effect of adding citrus waste water, thyme and oregano essential oil on the chemical, physical and sensory characteristics of a bologna sausage

Abstract The industrial transformation of citrus fruits generates large quantities of co-products rich in bioactive compounds that may well be suitable for other purposes. One such co-product is the water used in the process of obtaining fibre from orange. It was found that the addition of citrus waste water (5–10%) obtained as co-product during the extraction of dietary fibre and oregano or thyme essential oils (0.02%) to the bologna samples reduced the residual nitrite levels and the degree of lipid oxidation. The flavonoids hesperidin and narirutin were detected in all the samples, while those prepared with 5% of citrus waste water and 0.02% of either essential oil were the most highly valued from a sensory point of view. Industrial relevance The object of the present work was to study the effect of adding different concentrations (5–10%) of orange juice waste water obtained as co-product during the extraction of dietary fibre, and oregano or thyme essential oils (0.02%), on the chemical, physicochemical and sensory characteristics of a bologna-type sausage, to extend its shelf life. Addition of orange juice waste water and spices essential oil had a significant effect on shelf-life extension because of a reduction of the lipid oxidation degree.

Effect of combining nisin and/or lysozyme with in-package pasteurization for control of Listeria monocytogenes in ready-to-eat turkey bologna during refrigerated storage

This study investigated the efficacy of in-package pasteurization combined with pre-surface application of nisin and/or lysozyme to reduce and prevent the subsequent recovery and growth of Listeria monocytogenes during refrigerated storage on the surface of low-fat turkey bologna. Sterile bologna samples were treated with solutions of nisin (2 mg/ml=5000 AU/ml), lysozyme (10 mg/ml=80 AU/ml) and a mixture of nisin and lysozyme (2 mg nisin+10 mg lysozyme/ml) before in-package pasteurization at 65 °C for 32 s. In-package pasteurization resulted in an immediate 3.5–4.2 log CFU/cm 2 reduction in L. monocytogenes population for all treatments. All pasteurized treatments also resulted in a significant reduction of L. monocytogenes by 12 weeks compared to un-pasteurized bologna. In-package pasteurization in combination with nisin or nisin–lysozyme treatments was effective in reducing the population below detectable levels by 2–3 weeks of storage. Results from this study could have a significant impact for the industry since a reduction in bacterial population was achieved by a relatively short pasteurization time and antimicrobials reduced populations further during refrigerated storage.

Effect of Combining Nisin and/or Lysozyme with In-Package Pasteurization on Thermal Inactivation of Listeria monocytogenes in Ready-to-Eat Turkey Bologna

Achieving a targeted lethality with minimum exposure to heat and preservation of product quality during pasteurization is a challenge. The objective of this study was to evaluate the effect of nisin and/or lysozyme in combination with in-package pasteurization of a ready-to-eat low-fat turkey bologna on the inactivation of Listeria monocytogenes. Sterile bologna samples were initially treated with solutions of nisin (2 mg/ml = 5,000 AU/ml = 31.25 AU/cm2), lysozyme (10 mg/ml = 80 AU/ml = 0.5 AU/cm2), and a mixture of nisin and lysozyme (2 mg/ml nisin + 10 mg/ml lysozyme = 31.75 AU/cm2). Bologna surfaces were uniformly inoculated with a Listeria suspension resulting in a population of approximately 0.5 log CFU/cm2. Samples were vacuum packaged and subjected to heat treatment (60, 62.5, or 65°C). Two nonlinear models (Weibull and log logistic) were used to analyze the data. From the model parameters, the time needed to achieve a 4-log reduction was calculated. The nisin-lysozyme combination and nisin treatments were effective in reducing the time required for 4-log reductions at 62.5 and 65°C but not at 60°C. At 62.5°C, nisin-lysozyme–treated samples required 23% less time than did the control sample to achieve a 4-log reduction and 31% less time at 65°C. Lysozyme alone did not enhance antilisterial activity with heat. Results from this study can be useful to the industry for developing an efficient intervention strategy against contamination of ready-to-eat meat products by L. monocytogenes.

Antimicrobial Activity of Chitosan Films Enriched with Essential Oils

ABSTRACT: Antimicrobial and physicochemical properties of chitosan films and chitosan films enriched with essential oils (EO) were determined in vitro and on processed meat. Antimicrobial effects of pure EO of anise, basil, coriander, and oregano, and of chitosan-essential oil films against Listeria monocytogenes and Escheri-chia coli O157:H7 were determined by an agar diffusion test. The antibacterial effects of the EO were similar when applied alone or incorporated in the films. The intensity of antimicrobial efficacy was in the following order: oregano > > coriander > basil > anise. The chitosan films and chitosan-oregano EO films were applied on inoculated bologna samples and stored 5 d at 10 °C. Pure chitosan films reduced L. monocytogenes by 2 logs, whereas the films with 1% and 2% oregano EO decreased the numbers of L. monocytogenes by 3.6 to 4 logs and E. coli by 3 logs. Pure chitosan films were 89 μm thick, whereas addition of 1% and 2% oregano EO increased thickness to 220 and 318 μm, respectively. During application on bologna discs, the films absorbed moisture, resulting in the final thickness of 143, 242, and 333 μm, respectively. Addition of oregano essential oil into the chitosan films decreased water vapor permeability, puncture and tensile strength, but increased elasticity of the films. The films have the potential to be used as active biodegradable films with strong antimicrobial effects.

Considerations for post-lethality treatments to reduce Listeria monocytogenes from fully cooked bologna using ambient and pressurized steam

During processing of ready-to-eat (RTE) deli meats, any secondary processing procedures such as peeling and cutting introduce the distinct possibility of cross-contamination between equipment, personnel, and food. To eliminate or reduce pathogens such as Listeria monocytogenes and ensure food safety, RTE deli meats can be pasteurized prior to or after packaging. In this study, ambient steam in-package pasteurization was compared with pressurized steam prepackaging pasteurization to reduce L. monocytogenes from fully cooked RTE bologna. The bologna (14 cm diameter×1.5 cm thickness) samples were surface-inoculated to contain about 8 log 10 of L. monocytogenes. To achieve 2 log reductions for L. monocytogenes, the bologna samples needed to be treated for about 10 s in pressurized steam at 131 °C or for about 2.5 min in ambient steam at 100 °C. The pasteurization time using pressurized steam treatment was about 75–90% shorter than using ambient steam treatment. Pressurized steam treatment may be integrated into a vacuum packaging unit to effectively eradicate L. monocytogenes from RTE meats just prior to sealing the retail packages to further reduce the treatment time, avoid post-treatment recontaminations by pathogens, and improve food safety without detrimentally affecting meat quality.

The effect of commercial processing on incurred residues of DDE in meat products.

The influence of processing on the degradation of DDE in meat products was investigated. First, the current level of contamination in six different types of Spanish meat products was determined. Analysis were carried out by capillary gas chromatography with electron capture detector. Of the three residues analysed (both o,p' and p,p' isomers of DDT, DDD, and DDE), only p,p'-DDE was found above the detection limit of 4 micrograms/kg fat. The frequency of p,p'-DDE detection for the various products investigated varied between 78 and 100% of the 129 samples analysed, although mean levels were very low, in the range within 6-16 micrograms/kg. No sample contained DDE residues above the EC maximum residue limit of 1 mg/kg for DDT and metabolites on meat products. Mean concentrations of DDE in Spanish meat products have declined since 1980 by more than 10-fold as compared with previously reported data. Meat products following three commercial processes were analysed to compare the levels of DDE in the finished products with those obtained in the starting material. The average levels of DDE remained unchanged after 30 days of curing in 26 samples of pork sausage. Similarly, mean DDE concentrations were essentially constant throughout the ripening process to which 30 hams were subjected. Finally, cooking in an oven (80-82 degrees C for 100 min) of 20 pork bologna samples produced an apparent increase of 12.5% in mean p,p'-DDE levels that was not statistically significant (p > 0.05).(ABSTRACT TRUNCATED AT 250 WORDS)

Pre‐Emulsified Corn Oil, Pork Fat, or Added Moisture Affect Quality of Reduced Fat Bologna Quality

ABSTRACTReplacing fat with additional water prevented the increase in firmness normally associated with low‐fat meat products. Pre‐emulsifying the fat or oil also decreased the firmness of reduced‐fat bologna. The color of reduced fat bologna was darker for all except the pre‐emul‐sified corn oil treatments. Redness values for the intact (reduced) fat were the highest of all treatments. Pre‐emulsifying fats caused a reduction in redness values for bologna. Flavor and overall acceptability scores from a consumer sensory panel did not differ among bologna samples, but juiciness scores were higher in bologna containing additional water. Accumulated purge in vacuum packages increased with water content in the products and with addition of pre‐emulsified oil.

Hexachlorobenzene Residues in Spanish Meat Products After Cooking, Curing, and Long-term Ripening

The effect of cooking, curing, and long-term ripening on hexachlorobenzene (HCB) residues in Spanish pork meat products was investigated. Twenty pork bologna samples were analyzed before and before cooking at 80–82°C for 100 min. Twenty-six fermented dry-cured pork sausage samples were initially analyzed just before filling into natural casing and at 4-, 15-, and 30-d intervals during curing process. Thirty dry-salted cured ham samples were investigated fresh, after dry-salting for 10 d, and after 6 month ripening. HCB residues were quantitated by gas-liquid chromatography with electron capture detector using packed columns. Neither cooking nor curing significantly reduced the HCB content in pork bologna and pork sausage, respectively. Ham processing yielded a significant (p<0.001) reduction of 42% in HCB levels throughout the length of maturation.