EFFECT OF ADJUNCTS ON THE COLOR STABILITY OF BOLOGNA AND FRESH BEEF SAUSAGES zy M.M. FAROUK', J.A. BOLES2, V.L. MIKKELSEN, E.E. McBETH, G.C. DeMANSER and J.E. SWAN zyxw Meat Industry Research Institute zyxw of New Zealand (Inc.) P. 0. Box zyxwvu 61 7, Hamilton, New Zealand Received for Publication on August 6, 1996 Accepted for Publication on November 26, 1996 ABSTRACT Alpha tocopherol (a-T), sodium tripolyphosphate (STPP), ascorbic acid (AA), copper gluconate (CG), sodium suljite (SS), sodium erythorbate (SE), citric acid (CA) and tetrasodium pyrophosphate zyxw (TS) were added in various combinations to formulations of fresh beef sausage and bologna. Fresh beef sausages containing SS had higher (P zyxwv < 0.05) Hunter a* values during storage under light at 4C. Bologna containing AA + CG had higher (P < 0.05) Hunter a* values, lower (P < 0.05) Hunter zyxwv L* and b* values and hue angle, and a slower (P < 0.05) decline in a* and increase in b* values and hue angle during storage. Bologna containing AA + CG had a lower (P < 0.001) cook yield and higher (P < 0.05) compressive strength. Bologna containing phosphates had a higher cook yield and pH, and lower (P < 0.05) compressive strength. INTRODUCTION Color is a major criterion consumers use in judging the acceptability of fresh and processed meat products. Development of a brown color in fresh uncured meats and fading of the pink color in cured processed meats are major concerns to meat processors (Manu-Tawiah et al. 1991; Brewer et al. 1992; Cornforth 1994). Alpha tocopherol, sodium tripolyphosphate, tetrasodium pyrophosphate, ascorbic acid, citric acid and sodium erythorbate have been used to stabilize color in both fresh and cooked processed meat products (Molins et al. 1987; Okayama et al. 1987; Manu-Tawiah et al. 1991; Arnold et al. 1992, 1993). ' Corresponding author. Phone (+64) 7 855 6159; Fax: +64 7 855 3833; Email: m.farouk@ mirinz.org. nz Current address: Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, SK S7N 5A8, CANADA Journal of Muscle Foods 8 (1997) 383-394. All Rights Reserved. "Copyright 1997 by Food & Nutrition Press, Inc., Trumbull, Connecticut. 383