Chopping temperature effects on the characteristics and chilled storage of low- and high-fat pork Bologna sausages

The object of this study was to investigate the influence of chilled storage (2 °C) and final chopping temperatures (8, 15 and 22 °C) on the characteristics and stability of Bologna sausage containing two levels of fat (8.5 and 23%). When the fat level was reduced there was a significant decrease in penetration force and an increase in both cooking and purge loss. A lower chopping temperature reduced purge loss during chilled storage. In general, an inverse relationship was found between chopping temperature and penetration force. Chopping temperature did not influence total aerobic count, but during chilled storage counts were significantly higher in the low fat sausages.