Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna

• Published in: Meat science 2023-10, Vol.204, p.109289-109289, Article 109289
• Main Authors: Cropp, Michael S., Tarté, Rodrigo, Prusa, Kenneth J., Dickson, James S., Shaw, Angela M., Houser, Terry A., Crowley, Rachel I., Reever, Leah M., Sebranek, Joseph G.
• Format: Article
• Language: English
• Subjects: Active packaging; Cured color; Processed meats; Shelf-life; Storage
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2023.109289

The objectives were to determine the effects of post-thermal processing nitrite-embedded film (NEF) packaging on the quality attributes of alternatively-cured (nitrite from celery juice powder (AC)) and nitrite-free bologna. Attributes evaluated included lipid oxidation, instrumental color, pigment concentration, and sensory properties such as cured meat flavor, aroma, and color. Three bologna formulations, each packaged with two packaging films were produced. A conventionally-cured control formulation (with nitrite from sodium nitrite; CON), a nitrite-free formulation (UCC), and an alternatively cured formulation (nitrite from cultured celery juice powder; AC) were packaged in conventional (CF) or nitrite-embedded (NEF) film. Instrumental a* values (measured during both light and dark storage at intervals of 7 or 14 days over 126 days of storage) and cured pigment concentration (measured at 14-day intervals over 84 days of storage) were significantly greater (P  0.05) for lipid oxidation (TBARS values) were observed with NEF. Trained sensory panelists, who evaluated samples at 14-day intervals over 70 days of storage, found significantly greater (P