Lipid Oxidation in Bologna Containing Mechanically Deboned Beef

Control bologna and bologna in which 20% of the lean beef was replaced with mechanically deboned meat (MDM) were manufactured. Bologna was evaluated for palatability characteristics and monitored for decreases in the fatty acids of the polar and nonpolar lipid fractions and for the production of monocarbonyls. The addition of MDM to bologna had no effect on fatty acid loss during storage and the production of monocarbonyls in MDM‐containing bologna was similar to that of the control bologna. Control bologna and bologna with MDM included had similar flavor scores during storage at 1°C. Both control and MDM bologna showed a slight decrease in flavor scores with increases in storage up to 60 days.