Slow fermented sausages with reduced ingoing amounts of sodium nitrate (control, 15% and 25% reduction) were stored under vacuum up to three months. Changes in microbiology, chemical parameters and volatile compounds were studied. Residual nitrate was not affected by vacuum storage and its reduction
Bologna was processed from ground turkey breast meats containing one of four antioxidant treatments (none, rosemary extract, sodium erythorbate, and sodium nitrite). After it was cooked, the bologna was sliced, sealed in gas impermeable bags, exposed to 0, 1.5, and 3.0 kGy gamma-radiation, and then
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