Replacing fat with additional water prevented the increase in firmness normally associated with low‐fat meat products. Pre‐emulsifying the fat or oil also decreased the firmness of reduced‐fat bologna. The color of reduced fat bologna was darker for all except the pre‐emul‐sified corn oil treatments. Redness values for the intact (reduced) fat were the highest of all treatments. Pre‐emulsifying fats caused a reduction in redness values for bologna. Flavor and overall acceptability scores from a consumer sensory panel did not differ among bologna samples, but juiciness scores were higher in bologna containing additional water. Accumulated purge in vacuum packages increased with water content in the products and with addition of pre‐emulsified oil.
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Bishop et al. (1993) studied this question.
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