characteristics of high- and low-fat bologna sausages as affected by final internal cooking...

J Sci Food Agric 1996,72,40-48

Characteristics of High- and Low-Fat Bologna Sausages as Affected-by Final Internal Cooking Temperature and Chilling Storage JosC Carballo," Paloma Fernandez," Giovana Barreto," Maria T Sola9 and Francisco Jimknez Colmeneron* " Instituto del Frio (CSIC), Ciudad Universitaria, 28040 Madrid, Spain

(Received 25 September 1995; revised version received 19 January 1996; accepted 21 March 1996)

Department of Cellular Biology, Biology Faculty, Universidad Complutense, 28040 Madrid, Spain

Abstract: A study was made of the effect that final internal processing temperature (63, 70 and 78°C) and chilling storage (2°C) exerted on the characteristics (cooking loss, purge loss, colour, Instron texture profile analysis) of high-fat (242 g kg-') and low-fat (100 g kg-') bologna sausage. High-fat sausages were harder and chewier than low-fat sausages. Lower fat contents were accompanied by a significant reduction in the cooking loss and purge loss. Binding properties were not affected ( P > 0.05) by final internal cooking temperature. In general, Hunter colour parameter a values were higher in low-fat samples subjected to a high final internal cooking temperature than in those cooked up to only 63°C. High internal temperatures produced harder meat emulsions, an effect which was more pronounced in high-fat than in low-fat sausages. Cohesiveness and springiness of sausages was not affected ( P > 0.05) by heat treatment. There were no major variations in textural parameters as a result of chilled storage.

Key words : bologna sausage, fat level, cooking temperature, chilling storage, colour, texture, binding properties.

INTRODUCTION ties, etc) of meat products (Monagle et a1 1974; Singh et a1 1985; Foegeding and Ramsey 1987; Mittal et a1 1987;

The preparation of low-fat emulsions presents a number Barbut and Mittal 1990; Hunt et al 1994). Factors such of difficulties in that fat has a considerable influence on as heating rate and/or profile, relative moisture, final the sensory characteristics and texture of the product. A temperature or procedure followed can be utilised to variety of technological procedures such as massaging, improve fabrication technology, modify composition pre-blending and so on, and likewise the incorporation and enhance sensory characteristics. Indeed, the desir- of various non-meat ingredients, have been tried to ability of exploring heat processing conditions in the offset the effect of reduced fat levels and help obtain manufacture of low-fat products has been noted by a acceptable low-fat products (Claus et a1 1990; Claus number of authors (Claus 1991; Martin and Rogers 1991; Claus and Hunt 1991; Hull et a1 1992; Bishop et 1991; Hull et a1 1992). a1 1993; Jimenez Colmenero et a1 1995a). Final internal processing temperature affects a

Cooking conditions determine to a large extent what number of properties of meat emulsions such as texture kind of molecular associations (protein-protein) occur (hardness, elasticity, cohesiveness, etc) (Singh et al 1985; during gelling processes (Foegeding et a1 1986; Camou Foegeding and Ramsey 1987; Barbut and Mittal 1990; et a1 1989) and the way that certain fat properties Hunt et al 1994), binding properties (Mittal and Blais- (expansion and liquefaction) will behave (Whiting 1988); dell 1983; Puolanne and Kukkonen 1983; Barbut and hence they also determine a number of aspects of the Mittal 1990; Hunt et al 1994) and colour (Wirth 1988; final quality (texture, juiciness, colour, binding proper- Goutenfongea and Dumont 1990). Although the impor-

tance of this effect depends on the composition of the * To whom correspondence should be addressed. product (Mittal and Blaisdell 1983; Singh et a1 1985;

J Sci Food Agric 0022-5142/96/$09.00 0 1996 SCI. Printed in Great Britain 40

Final cooking temperature and low-fat meat emulsions

3000

2500

2000

1500

1000 - -

500 --

--

--

--

--

x 1000

41

- HF

+ L f

0' I

R ~ V mi;' 0 1 2 3 4 5

Fig 1. Relationship between apparent viscosity (cp) and spindle speed (rev min- ') for low-fat (LF) and high-fat (HF) meat batters.

Wirth 1988), little research has been done to determine the effect that final processing temperature has on the characteristics of low-fat, high-moisture meat emulsions. Such research would help to assess the potential of this process for technological pre-determination of characteristics and chilling stability of low-fat products.

The object of the present work was to examine the effect that final internal processing temperature (63, 70 and 78°C) and chilled storage (2°C) exerts on the characteristics (binding properties, colour and texture) of high-fat (242 g kg-') and low-fat (100 g kg-') bologna sausage.

MATERIALS AND METHODS

Pork meat and back fat used as raw materials, and likewise handling procedure prior to preparation of meat emulsion, were as described by Cavestany et a1 (1994).

Pork meat, back fat and water were combined to give two fat levels, 100 and 240 g kg-'. Protein content was adjusted to 130 g kg-' in all formulations. All samples further contained (g kg-') 25 NaC1, 1.8 phosphate, 0.12 NaNO, and 4 of a commercial flavouring mixture (Gewurzmuller, Germany).

Bologna sausages were prepared as described by Jimtnez Colmenero et a1 (1995a), except that they were

TABLE 1 Proximate analysis (g kg- ') of bologna sausage"

Samplesb Protein Fat Moisture Ash

LF 137a lOOa 731a 33a HF 130b 242b 596b 32a SEM 1 3 4 0

(I Values in the same column with different following letters are significantly different (P < 0.05).

LF (low-fat) and HF (high-fat): Values are the means of all samples with low-fat and high-fat content, respectively.

cooked to 63, 70 and 78°C final internal temperature in a forced-air oven (Rational CM6, Groakuchentechnik GmbH, Landsberg a Lech) set at 90°C. Final internal temperature was monitored throughout heating by means of two thermocouples inserted in the sausage (thermal centre) and connected to a temperature re- corder (Yokogawa Hokuskin Electric YEM, Mod 3087, Tokyo, Japan). After sitting for 3 h at ambient temperature (20-22"C), the sausages were cooled to 2°C in a chill room and kept there chilled until used. Then six samples were analysed : low-fat and high-fat cooked to low final internal temperature (63"C), medium final internal temperature (70°C) and high final internal temperature (78°C).

Batter viscosity was measured with a Brookfield Digital Rheometer Model DV-111, using Brookfield Rheocalc Software (Brookfield Engineering Labor- atories Inc, Stoughton, MA, USA) with a RV7 spindle at 3 rev min-'. Variation in apparent viscosity with respect to speed (rev min-') was measured using the same spindle. Determinations were carried out at 3"C, following 16 h post-mincing at 3°C. Results, the aver- ages of four determinations, were expressed in centi- poise (cp).

Cooking loss was estimated as weight loss (g kg-') occurring during the cooking process and after the samples had sat for 3 h at ambient temperature (20- 22°C). Moisture, protein and ash (in triplicate) of bologna sausage were determined by the AOAC (1984) method. Fat content was evaluated by difference.

For the study of the characteristics of the meat emulsions and their behaviour during chilled storage, two types of sample were prepared per treatment. One con- sisted of thin slices of each formulation, vacuum-packed in 25 plastic bags (Cryovac@ BB4L) (approx 17 g per slice, five slices per package), and the other of thick slices (4 cm thick) of each formulation, also vacuum- packed in six plastic bags (Cryovac@ BB4L). Both types were stored for 30 days at 2 k 1°C.

Microstructure (0 days storage) was examined by

42 J Carballo et a1

scanning electron microscopy (SEM) following the procedure described by Cavestany et al(1994).

In each control (except initial), five plastic bags (containing thin slices) per formulation were used to determine purge loss (Carballo et a1 1995b). Surface colour of the various formulations was measured (eight determinations per formulation) on a HunterLab model D25A-9 on both sides of the two thick slices used for texture analysis.

Texture profile analysis (TPA) was performed as described by Bourne (1978). Five bologna cores (dia 2-5 cm, height 2.0 cm, from two thick slices per treatment) were axially compressed to 40% of their original height. Force-time deformation curves were derived with a 5 kN load cell applied at a crosshead speed of 50 mm min-'. Attributes were calculated as follows: hardness (Hd), peak force (N) required for first compression; cohesiveness (Ch), ratio of active work done under the second compression curve to that under the first compression curve (dimensionless); springiness (Sp), distance (cm) the sample recovers after the first compression; chewiness, Hd x Ch x Sp (N cm).

Two-way analysis of variance with an F test and least squares differences in means between pairs were used to obtain confidence intervals.

RESULTS AND DISCUSSION

The composition of low-fat (LF) and high-fat (HF) bologna sausage (close to the target levels) indicated that modification of fat content was largely at the expense of moisture level (Table 1). Means of added water (g kg-' moisture-4 x g kg-' protein) were 183 and 76 g kg- in LF and HF, respectively.

Effect of fat level

Apparent viscosity decreased with increased added water and increased with fat content (Payne and Rizvi 1988; Claus et a1 1989; Gregg et al 1993). Viscosity was lower ( P < 0.05) in low-fat batters (590000 cp) than in high-fat batters (954 200 cp). As shear thinning increased, apparent viscosity decreased in both low-fat and high-fat batters (Fig l), although the effect was more pronounced in high-fat batters. Some viscosity was recovered upon subsequent reductions in rheometer speed, although with a certain degree of hysteresis. Such behaviour is characteristic of a pseudoplastic fluid, as other authors have noted (Payne and Rizvi 1988; Foe- geding and Hamman 1992).

fat cooked to high final internal temperature (78°C). content on binding properties of bologna sausages, the

Final cooking temperature and low-fat meat emulsions 43

TABLE 2 Influence of fat levels and final internal cooking temperature on cooking and purge

losses"

Cooking loss Purge loss ( g kg- ') at days storage (2OC)

7 15 30 (9 k g - 7

Samplesb LF/LT 79.4a LF/MT 85.4a LF/HT 79-la HF/LT 54-0b HF/MT 56.5b HF/HT 61.8b SEM 3.5

A : Fat level' LF 81.3a HF 57.4b SEM 2.0

B: Final internal cooking temperature LT 66.7 MT 70.9 HT 70-4 SEM 2.4

Interactions ( A x B) Significance level 2.7

18*3a,

20.6a, 11.3b1

11.3b 12.6b1 9.2b 1.3

16.8a1 11.0b 1.5

14.8 12.0 14.9 3.8

0.0

27.1 a2 25.3a2 35.4b2 7 .8~ 9 . 6 ~ ~ 9 . 8 ~ 1.3

29.3a2 9.0b 1.5

17.4 17.5 22.6 3.8

0.0

33.0a3

35.6a2 22.0b2

13.0~ 19.9b2 10.7~ 1.3

30.2a2 14.6b 1.5

23.0 21.0 23.2 3.8

0.0

" Values with different following letters in the same column or different following numbers in the same row, within each main effect, are significantly different ( P < 0.05). ' LF/LT, LF/MT and LF/HT: low-fat (LF) cooked to low (63"C, LT), medium (70"C, MT) and high (78"C, HT) final internal temperature, respectively. The same for high-fat (HF) samples.

LF and HF: Values are the means of all samples with low-fat and high-fat content, respectively. LT, MT and HT: Values are the means of all samples cooked to low (63"C), medium (70°C) and high (78°C) final internal temperature, respectively.

present results are consistent with those of other authors with respect to both cooking loss (Claus et al 1989,1990; Claus and Hunt 1991; Cavestany et al 1994; Carballo et a1 1995a) and purge loss (Claus and Hunt 1991; Bloukas and Paneras 1993; Bishop et al 1993; Gregg et a1 1993). Weight loss during thermal processing was found to be proportional to protein/fat ratio (Mittal and Blaisdell 1983). Increase in purge loss during storage (Table 2) has been attributed by Bloukas and Paneras (1993) to a decrease in pH. However, other authors (Bishop et al 1993) reported no differences in purge loss after 4 and 8 weeks of storage in normal and low-fat bologna, as was the case with HF sausage in this experiment (Table 2).

Fat level significantly affected colour parameters L and b (values were higher in HF than LF sausages) but did not affect a (Table 3). Although a number of authors (Hand et al 1987; Claus et a1 1989; Claus and Hunt 1991) have reported that when fat content was reduced, L and b values decreased and a values increased, others have found no differences in some of the Hunter Lab

values corresponding to changes in fat level (Bloukas and Paneras 1993; Barbut and Mittal 1995; Carballo et al 1995b). The L and b values were averaged over the storage period as there was no difference after 30 days of storage (Table 3). During storage, Hunter a values exhibited similar increases in high- and low-fat products; such behaviour has been attributed to the effect of air (Bishop et al 1993).

High-fat sausages were harder and chewier than low-fat sausages (Tables 4 and 7). Similar results have been reported by a number of authors (Foegeding and Ramsey 1987; Claus et a1 1989, 1990; Gregg et al 1993; Cavestany et a1 1994). Cohesiveness of sausages was not affected by fat level (Table 5). Fat content had very little effect on springiness, which did not vary (P < 0.05) until after 15 days storage (Table 6). Although variations in cohesiviness and springness have been linked to fat content (Barbut and Mittal 1992; Gregg et al 1993), on other occasions it has not been possible to establish such a connection (Foegeding and Ramsey 1987; Shackelford et al 1990; Claus and Hunt 1991; Carballo

44 J Carballo et a1

TABLE 3 Influence of fat levels and final internal cooking temperature on colour parameters L (average over

storage period), a and b (average over storage period)”

L a at days storage (2°C) b

0 7 1 s 30

Samplesb LF/LT 60.04a 8.19a,b,c1, LF/MT 60.65a 8.13a,b,c, LF/HT 60.72a 8.60a,c,d1 HF/LT 63-56b 7-78b,cI HF/MT 63.49b 8 . 1 6 ~ ~ HF/HT 62.43b 8.93d1, , SEM 0.05 0.16

A : Fat level‘ LF 60.47a 8.31, HF 63.15b 8.29, SEM 0.09 0.22

B: Final internal cooking temperature LT 61.80 7.99, MT 62.07 8-15, HT 61.54 8-76, SEM 0.24 0.24

Interactions ( A x B) Significance level 0.00 0.19

7*79a,, 7.49a, 9.16b1 8.49 b2, 9.83~ , 8*49b, 0.16

8.15, 8%. 2

0.22

8.14, 8.66, 8.83, 0.24

0.00

7.53a, 10.82b3 10.57b2 9.02~ ,, 9.29~ ,,

0.16 9.51e ,,

9.64, 9.28, 0.22

8.281.2 10.05, 10.04, 0.24

0.00

8-42a3 10.75b3 10.80b2 9.76~

9.61~ 0.16

842a

9.99, 9.40, 0.22

9.09 9.78,

0.24 10.21,

0.00

8.32a 8.46a 8.24a 9.30b 9.09b 9.38b 0.10

8.34a 9.25b 0.05

8.81 8.77 8.8 1 0.10

0.00

a Values with different following letters in the same column or different following numbers in the same row, within each main effect, are significantly different ( P < 0.05).

See footnote b to Table 2. See footnote c to Table 2.

et a1 1995a; JimCnez Colmenero et al 1995). Storage period only slightly influenced textural parameters, somewhat more so in low-fat samples (Tables 4-7).

The effect produced by differing fat content has been attributed to the characteristics of the matrix formed in each case, and to variation in the ionic strength of the medium (Claus et a1 1990; Cavestany et a1 1994). A decrease in fat content and an increase in water will lower the ‘effective’ concentration of the protein acting to form the gel/emulsion matrix (Cavestany et al 1994). The positive effect of protein/water ratio on binding and rheological properties may be attributable to an increase in protein concentration in the continuous phase of the emulsion and hence in extracted protein. This generally gives rise to an increase in the number of locations on the polypeptide chains that are capable of interacting during heating. This entails the formation of a denser and more compact protein matrix (Fig 2), a structure associated with harder products (JimCnez Col- menero et a1 1995, 1996) and with higher binding properties (Tables 2 and 4) (Carballo et a1 1995b).

Effect of final internal cooking temperature

No differences ( P > 0-05) were found in cooking loss with respect to final internal product temperature

(Table 2). This was unexpected considering that water binding decreases as core temperature rises within the range 60-80°C (Puolanne and Kukkonen 1983) and weight loss during thermal processing is proportional to product temperature (Mittal and Blaisdell 1983). However, the present experiment differs from previous ones in two ways: firstly, because the product was larger there were steeper temperature gradients in the interior and, secondly, air cooking temperature was constant irrespective of the final cooking temperature attained.

Purge losses were not affected (P > 0-05) by final internal temperature of bologna sausages (Table 2). In general, therefore, alterations to the matrix caused by cooking conditions did not influence binding properties.

Higher temperatures have been suggested to limit the occurrence of colour problems which can arise when fat level is reduced, particularly in larger-sized products. In such cases, a temperature of 72-75°C at the emulsion’s thermal centre is recommended where possible (Wirth 1988; Goutenfongea and Dumont 1990). In the experi- mental conditions, final cooking temperature (from 63 to 78°C) did not affect (P > 0.05) the colour of meat emulsions (Table 3). Colour did vary, however, with fat level (interactions P < 0.01); in general, values of the a


TABLE 4 Influence of fat levels and final internal cooking temperature on hardness (N)"

Days storage (2°C) ~

0 7 15 30

Samplesb LF/LT 34.29a 32.72a LF/MT 33.52a,, 35.34a,bI, LF/HT 39.29b1, 43*05b1 HF/LT 42.14b,c 44.89b HF/MT 45.58~ 49.35e HF/HT 53.77d 52.13e SEM 0.96

A : Fat level' LF 35.70a 37.04a HF 47.16b 48.79b SEM 1.15

B: Final internal cooking temperaturec LT 38.21a 38C30a MT 39.55a,b 42.34a,b HT 46-53b 47.59b SEM 2.01


32.98a 3 1.22a 38.94b 41.55b 45 .60~ 5247d

34.38a 46.54b

37.26a 38.4 1 a, b 45.7 1 b

0.03

34.56a 37.97a 42.23b1, 42.63b 47.0% 52.88d

38.25a 47.52b

38.60a 42.5 1 a, b 47.55b

0.18 _ _ _ _ _ _ _ _ _ _ _ ~ ~

Values with different following letters in the same column or different following numbers in the same row, within each main effect, are significantly different ( P < 0.05).


parameter were higher in low-fat samples subjected to high final internal cooking temperature than in those cooked to only 63°C (Table 3). With increased dilution of curing agent and haem pigment as fat was reduced, and the action of the air, the influence of the specific heat treatment became more apparent. This effect prog- ressed essentially in line with chilling storage (Table 3). Fox et a1 (1967) found that although internal temperature of emulsion (from 38 to 76°C) was critical to rate of colour formation, in emulsion prepared without added reductant and chopped in air and vacuum-mixed, colour production occurred mainly as the temperature increased from 50 to 60"C, so that no significant changes were detected above 60-65°C.

Hardness of meat emulsions was influenced by final internal temperature but not by storage time (Table 4). High internal temperatures produced harder meat emulsions. Similar increases in hardness have been reported in low-fat sausages (Hunt et a1 1994) and in meat batters containing different levels of fat (Foegeding and Ramsey 1987), protein (Singh et a1 1985) and salt (Barbut and Mittal 1990). Texture score of bologna approached a significant (P -= 0.1) reduction as internal cooking temperature was increased (63, 68, 74°C) (Ockerman et aE 1974). The influence of final cooking

temperature was more pronounced in high-fat than in low-fat sausages (Table 4); this is surely related to variation in the effect of heat treatment depending on the characteristics of the matrix formed in each case, as noted earlier.

Cohesiveness and springiness of sausages were not affected (P > 0.05) by heat treatment (Tables 5 and 6). Storage time exerted any appreciable effect only on samples heated to low and medium internal temperatures (Tables 5 and 6). Cohesiveness of low-fat sausages was not affected by internal endpoint cooking temperature (70 and 80°C) (Hunt et a1 1994). In meat batters cooked to internal temperatures over 60°C there were no appreciable changes in cohesiveness and changes in springiness were very minor (Barbut and Mittal 1990). Heating conditions affected chewiness in much the same way as hardness (Table 7), which was to be expected considering the behaviour of the texture profile parameters (Tables 4-6). Cohesiveness, springiness and chewiness were all polynomial functions of the final internal cooking temperature and were smaller in the region of 70-75°C (Singh et a1 1985).

Variation in texture profile parameters with temperature could be due to differences in the degree to which conformational changes were caused by heat

46 J Carballo et a1

TABLE 5 Influence of fat levels and final cooking temperature of cohesiveness"

Days storage (2OC)

0 7 15 30

Samplesb LF/LT 0.61a1 0.62,, LF/MT O.6lal, 0.61,. LF/HT 0.59a,b 0.60 HF/LT 0.57b1 0*60,, HF/MT 0.61a 0.60 HF/HT 0.60a,b 0.60 SEM 0.01

A : Fat level' LF 0.60, 0.611.3 H F 0.59, 0.60, SEM 0.00

B : Final internal cooking temperature' LT 0.59, 0.61 1 . 2 MT 0.611, 0.60, HT 0-60 0.60 SEM 0.01


0.64 0.64 0.62 0463, 0.62 0.61

0.63 0.62,

0.63, 0.63, 0.61

0-43

0% 0.63 2.3 0.62 0.61 0.62 0.61

0.63 2,3 0.611,2

0.62

0.62 0*621,2

0.71

Values with different following letters in the same column or different following numbers in the same row, within each main effect, are significantly different (P < 0.05).


denaturation, giving rise to the formation of a stable, elastic and rigid matrix characteristic of heat-induced protein gels. Aggregation and compactness of gels was greater the higher the temperature reached (Fig 2) and hence the greater the hardness (Table 4). This effect was less pronounced in low-fat products. In the literature examined (Singh et al 1985; Foegeding and Ramsey 1987; Barbut and Mittal 1990; Hunt et a1 1994), the results observed may be attributed not only to the effect of final internal cooking temperature (as was the case in the present experiment) but also to differences in heating rates applied.

It may be concluded that when fat content is reduced by increasing the proportion of water and keeping the amount of protein essentially constant, low-fat products are less hard and chewy, with poorer binding properties (cooking loss and purge loss). This behaviour has been related essentially to the characteristics of the matrix formed in each case, and to variation in the ionic strength of the medium. Although final cooking conditions did not affect binding properties, higher final internal temperatures produced harder meat emulsions. This effect, unlike that of reduced fat in bologna sausage as described above, is worth considering as a possible modification of processing conditions to adjust certain

textural properties of low-fat products without affecting binding properties.

ACKNOWLEDGEMENT

This research was supported by the Comision Inter- ministerial de Ciencia y Tecnologia (CICyT) under Project AL194-0742 and by the Commission of the European Communities AIR2-CT93-1691.

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TABLE 6 Influence of fat levels and final cooking temperature of springiness

(cm)"

Days storage (2°C)

0 7 15 30

Sample? LFjLT 0.68, 0.71a2 LF/MT 0.69 0.70% b LF/HT 0.70 0*70a,b HF/LT 0.68 0.68b HF/MT 0.69 0*70a,b HF/HT 0.69 0.69b SEM 0.01

A : Fat level' LF 0.69, 0*70,, HF 0.69 0.69 SEM 0.00

B : Final internal cooking temperature' LT 0.68, 0*70,, MT 0.69, 0-70,, HT 0.69 0.69 SEM 0.00


0-75a , 0-71b 0.71b 0 .69~ 0.71b 0-70b,~

0.73a 0.70b

0.72 0.71 0.70

0.43

0.71, 0-71 0.71 0.70 0.70 0.70

0-71, 0.70

0.71

0.70 @701,

0.71

Values with different following letters in the same column or different following numbers in the same row, within each main effect, are significantly different (P < 0.05).

See footnote b to Table 2. ' See footnote c to Table 3.

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48 J Carballo et a1

reduced fat-high moil 3 323-340.

TABLE 7 Influence of fat levels and final cooking temperature on chewiness (N x cm)”

Days storage (2°C)

0 7 15 30 ~ ~~ ~

Samplesb LF/LT 14.29a 14.45a 15*82a,b 15-56a LF/MT 14.27a, 15.01a1 14.18a1 16.90a,b LF/HT 16.16b1 18.14bz 17.17b,c1, 18.55b,cZ HF/LT 16*24b1 18*45bz 1 8 . 5 2 ~ ~ 18*12b2

HF/HT 22.49d 21.55~ 22.36d 22.53d SEM 0.45

A : Fat level‘

HF/MT 19.08e 20.4% 20.25~ 20.22c

LF 14+39a1 1587a,, 15.72a1, 17.00a2 HF 19.27b 20-15b 20.34b 20.29b SEM 0.49

B: Final internal cooking temperaturec LT 15.26a 16.45a 17-17 1644a MT 16.66a,b 17.73a,b 17.22 1 8 56a, b HT 19.33b 19.8513 19.70 20.54b SEM 0.78

Interactions ( A x B) Significance level 0.00 0.07 0.07 0.18

Values with different following letters in the same column or different following numbers in the same row, within each main effect, are significantly different ( P < 0.05).


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characteristics of high- and low-fat bologna sausages as affected by final internal cooking...

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