Johnsonville SausageR&D Internship

Garrett SkaarIowa State UniversitySummer 2007

Main Objective

Familiarize myself with and test viable antioxidants that could be used to improve shelf life in natural sausage products

Focus on issues surrounding linked product

Why test this?

All-Natural Ground makes 22 days shelf life

All-Natural linked products lose significant shelf life compared to control

Do specific antioxidants interact with casing?

Does the process of stuffing change antioxidant effectiveness?

Testing Format

Samples taken in three states: Ground Stuffed (processed not cased)

Cased Evaluate product for:

Shelf life TBA Hunter Color Sensory

Antioxidant Descriptions

BHA- Butylated Hydroxyanisole, antioxidant which slows down autoxidation of ingredients that could cause change in taste and color. Primarily used to stop fats from becoming rancid.

Propyl Gallate- an antioxidant that is used to protect against the oxidation of the fats and oils in products

Citric Acid- colorless, odorless crystal. Sour to the taste. Used as food additive for antioxidant qualities to prevent oils from becoming rancid

Test 1

A- Pork with salt & water B- BHA C- Citric Acid D- Propyl Gallate E- Mix (BHA, CA, PG) F- Mix w/low Rosemary (RK) 500 ppm G- High Rosemary 2500 ppm H- OWM w/high Rosemary

Test 2

A- BHA, 2500 ppm RK B- PG, 2500 ppm RK C- CA, 2500 ppm RK D- Lemon Juice E- Skidmore mix F- Sweet Can., skid, no RK G- Sweet Can., skid, 2500 ppm RK H- Sweet Can., 2500 ppm RK, no skid

Test 3

A- LSOP- Nat w/ Can syn. case B- LSOP- Nat w/ Natural case C- LSOP- Nat w/ US syn. case D- LSOP w/ Can syn. case E- LSOP w/ Natural case F- LSOP w/ US syn. case G- LSOP- Nat w/ RK, .02%bamboo ext. H- LSOP- Nat w/ .02% bamboo ext.

Results

Test 1 Days Test 2 Days Test 3 Days

Prerigor Pork 12.0 BHA w/ 2500 ppm RK 13.0 LSOP- Nat w/ Can Syn case 8.0

BHA 12.0 PG w/ 2500 ppm Rk 12.0 LSOP- Nat w/ Natural case 9.0

Propyl Gallate 12.0 CA w/ 2500 ppm RK 11.0 LSOP- Nat w/ US Syn case 9.0

Citric Acid 9.0 Lemon Juice 12.0 LSOP w/ Can Syn case 14.0

Mix: BHA, PG, CA 9.0 Skidmore mix 13.0 LSOP w/ Natural case 14.0

Mix w/ 500 ppm RK 12.0 Sweet Can. w/ skid, no RK 14.0 LSOP w/ US Syn case 13.0

2500 ppm RK 12.0 Sweet Can. w/ skid, 2500 RK 13.0 LSOP- Nat w/ RK, .02% bamboo 14.0

OWM w/ mix, 2500 ppm RK 14.0 Sweet Can. w/ 2500 RK, no skid 14.0 LSOP- Nat w/ .02% bamboo 14.0

Results cont…

n=1, no statistical information taken Negligible difference seen between

processing stages: ground, stuffed, casing

No standout/failure sample noted Learning about testing processes and

information that can be acquired Minimal control data available for

comparison to color/ TBA

Next Steps

Look at WF antioxidant blend (Natural Ground Italian) in links and Homestyle patties

Repeat trials to obtain statistical data Run antioxidants and mixes with spice

blends TBA and Color tests run in tandem with

shelf life

Secondary Objectives

Assist with the Product Development and Testing of current projects Woody TNJ Crumbles Breakfast blends

Begin development of JVL fundraising website as member of the Intern team

Secondary Objective Learnings

R&D Projects Consumer insight Quality of Johnsonville

name Organization of

meetings Food service Sensory tests Interact with spice

company, ex: Wixon Preliminary product

ideas

Secondary Objective Learnings cont… R&D Travels

Rounds, Seattle/Chicago

IFT, Chicago ISU & Burke, Ames CLT, Minneapolis

Group Intern Project Interact with other

students Individual project

progression Group outings

Questions?