Johnsonville Sausage R&D Internship Garrett Skaar Iowa State University Summer 2007.
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Transcript of Johnsonville Sausage R&D Internship Garrett Skaar Iowa State University Summer 2007.
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Johnsonville SausageR&D Internship
Garrett SkaarIowa State UniversitySummer 2007
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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
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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?
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Testing Format
Samples taken in three states: Ground Stuffed (processed not cased)
Cased Evaluate product for:
Shelf life TBA Hunter Color Sensory
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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
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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
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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
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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.
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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
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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
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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
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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
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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
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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
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Questions?