Textural, Water Holding, and Sensory Properties of Low‐fat Pork Bologna with Normal or Waxy Starch Hull‐less Barley

All ultra‐low‐fat (< 1%) pork bolognas had similar cook yield and composition. Addition of 4% hull‐less waxy barley flour or meal to formulations provided the greatest purge control; 4% normal starch barley, wheat flour and potato starch were intermediate; 0.25% kappa‐carrageenan or 1% soy protein concentrate had little effect on water holding and texture. Expressible moisture and purge were significantly correlated to moisture content and batter viscosity. Formulations with wheat flour and waxy barley meal were scored the firmest, while bologna with potato starch required the most force to compress. For most sensory properties, barley fractions performed similarly to wheat flour; however, waxy barley provided superior water holding during storage.