{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/44521"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/44521","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Effects of massaging minced batter on the physical, chemical, and sensory characteristics of low-fat, high added water bologna","abstract":"A high-fat bologna was formulated to contain 30%fat/10% added water (AW). Three low-fat treatments were formulated to contain 10%fat/30%AW. Lean and fat trim for the low-fat treatments (2, 3, and 4) were combined and minced before massaging intermittently (10 min on/20 min off) for 0, 2.5 and 5.0 h, respectively. Massaging improved (P<0.05) sensory cohesiveness scores and decreased particle definition. However, the high-fat control was the most cohesive, firmest and least juicy (P<0.05). Instron Texture Profile Analysis indicated that massaging increased cohesiveness (P<0.05) and tended to increase springiness. There were no differences (P>0.05) in hardness or fracturability among the low-fat treatments. The high-fat bologna was the hardest, least cohesive, and least springy P<O.05.","abstract_html":"A high-fat bologna was formulated to contain 30%fat/10% added water (AW). Three low-fat treatments were formulated to contain 10%fat/30%AW. Lean and fat trim for the low-fat treatments (2, 3, and 4) were combined and minced before massaging intermittently (10 min on/20 min off) for 0, 2.5 and 5.0 h, respectively. Massaging improved (P&lt;0.05) sensory cohesiveness scores and decreased particle definition. However, the high-fat control was the most cohesive, firmest and least juicy (P&lt;0.05). Instron Texture Profile Analysis indicated that massaging increased cohesiveness (P&lt;0.05) and tended to increase springiness. There were no differences (P&gt;0.05) in hardness or fracturability among the low-fat treatments. The high-fat bologna was the hardest, least cohesive, and least springy P&lt;O.05.","abstract_has_math":false,"creators":["Gregg, Lori L."],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":["Claus, James R."],"committee_members":["Hackney, Cameron Raj","Marriott, Norman G."],"year":1992,"date_issued":"1992-02-28","date_published":"1992-02-28","updated_at":"2026-07-22T22:20:16Z","subjects":[],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-09042008-063547"],"render_values":[{"text":"etd-09042008-063547","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/44521","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Claus, James R."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Hackney, Cameron Raj","Marriott, Norman G."]},{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Gregg, Lori L."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T21:44:22Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T21:44:22Z","2008-09-04"]},{"key":"dc:date.issued","label":"Date","values":["1992-02-28"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-09042008-063547"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/44521"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["A high-fat bologna was formulated to contain 30%fat/10% added water (AW). Three low-fat treatments were formulated to contain 10%fat/30%AW. Lean and fat trim for the low-fat treatments (2, 3, and 4) were combined and minced before massaging intermittently (10 min on/20 min off) for 0, 2.5 and 5.0 h, respectively. Massaging improved (P<0.05) sensory cohesiveness scores and decreased particle definition. However, the high-fat control was the most cohesive, firmest and least juicy (P<0.05). Instron Texture Profile Analysis indicated that massaging increased cohesiveness (P<0.05) and tended to increase springiness. There were no differences (P>0.05) in hardness or fracturability among the low-fat treatments. The high-fat bologna was the hardest, least cohesive, and least springy P<O.05."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.medium","label":"Dc Format Medium","values":["BTD"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Effects of massaging minced batter on the physical, chemical, and sensory characteristics of low-fat, high added water bologna"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Claus, James R."],"dc:contributor.committeemember":["Hackney, Cameron Raj","Marriott, Norman G."],"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Gregg, Lori L."],"dc:date.accessioned":["2014-03-14T21:44:22Z"],"dc:date.available":["2014-03-14T21:44:22Z","2008-09-04"],"dc:date.issued":["1992-02-28"],"dc:description.abstract":["A high-fat bologna was formulated to contain 30%fat/10% added water (AW). Three low-fat treatments were formulated to contain 10%fat/30%AW. Lean and fat trim for the low-fat treatments (2, 3, and 4) were combined and minced before massaging intermittently (10 min on/20 min off) for 0, 2.5 and 5.0 h, respectively. Massaging improved (P<0.05) sensory cohesiveness scores and decreased particle definition. However, the high-fat control was the most cohesive, firmest and least juicy (P<0.05). Instron Texture Profile Analysis indicated that massaging increased cohesiveness (P<0.05) and tended to increase springiness. There were no differences (P>0.05) in hardness or fracturability among the low-fat treatments. The high-fat bologna was the hardest, least cohesive, and least springy P<O.05."],"dc:description.degree":["Master of Science"],"dc:format.medium":["BTD"],"dc:format.mimetype":["application/pdf"],"dc:identifier.other":["etd-09042008-063547"],"dc:identifier.uri":["http://hdl.handle.net/10919/44521"],"dc:language.iso":["en"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Effects of massaging minced batter on the physical, chemical, and sensory characteristics of low-fat, high added water bologna"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:20:16Z"}