Effects of massaging minced batter on the physical, chemical, and sensory characteristics of low-fat, high added water bologna

A high-fat bologna was formulated to contain 30%fat/10% added water (AW). Three low-fat treatments were formulated to contain 10%fat/30%AW. Lean and fat trim for the low-fat treatments (2, 3, and 4) were combined and minced before massaging intermittently (10 min on/20 min off) for 0, 2.5 and 5.0 h, respectively. Massaging improved (P<0.05) sensory cohesiveness scores and decreased particle definition. However, the high-fat control was the most cohesive, firmest and least juicy (P<0.05). Instron Texture Profile Analysis indicated that massaging increased cohesiveness (P<0.05) and tended to increase springiness. There were no differences (P>0.05) in hardness or fracturability among the low-fat treatments. The high-fat bologna was the hardest, least cohesive, and least springy P<O.05.