Celery Juice Powder Used as Nitrite Substitute in Sliced Vacuum‐Packaged Turkey Bologna Stored at 4C for 10 Weeks Under Retail Display Light

Antimicrobial and physicochemical properties of cherry powder (CH) and celery powder containing pre‐generated nitrite (celery juice powder, CJP) were evaluated in turkey bologna with 156 ppm modern cure/550 ppm sodium erythorbate (control–T1), 0.20% CJP (T2), 0.20% CJP/0.20% CH (T3), or 156 ppm CJP/469 ppm CH (T4). T4 had “vegetable/woody” aftertaste with lower (P < 0.05) appearance, aroma and overall acceptability than all other treatments. Lactic acid bacteria were similar for T1 and T4 during 4–10 weeks. T4 had lower (P < 0.05) anaerobic counts and L* values, and higher a*, b* and chroma than all other treatments. T2 had greater (P < 0.05) hue angles than TI and T4 during storage. Thiobarbituric acid‐reactive substances (except weeks 4 and 5), pH, fat and ash were similar among all treatments. Moisture was higher (P < 0.05) for T4 than all other treatments, which was attributed to CJP content of at least 50% carbohydrate and 8.0% crude protein. T4 had similar antimicrobial properties, but lacked flavor and color of T1, which suggested additional purification of CJP to reduce carbohydrate. Practical Application The healthy perception associated with natural and organic food products has led to a significant increase in their production because of consumer demand. However, it is imperative that natural products are safe, wholesome and of the same quality as their conventional counterparts. This is especially true for ready‐to‐eat processed vacuum‐packaged cured meat products. This research will have major impact on food safety and quality for the food processor as well as the consuming public.