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Bishop, D.J., Olson, D.G., Knipe, C.L. 1993. Pre-Emulsified Corn Oil, Pork Fat, or Added Moisture Affect Quality of Reduced Fat Bologna Quality. Journal of Food Science 58:484. | to Top |
Purpose: To compare quality of reduced fat and conventional bologna, and to use corn oil instead of pork fat, and to replace part of the fat with water.
Sensory: A minimum of 20 untrained panelists were used to judge flavor, texture, juiciness, and acceptability using a 7 point hedonic scale.
Updated: Thursday, September 6, 2007.
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