Bovine Hide Collagen as a Protein Extender in Bologna

Story in Brief Slaughter of beef animals in the U.S. yields approximately 1.5 million tons of hide each year. The price paid for the "f1esh"splits varies considerably; periods of low demand result in underutilization. Periods of low price have encouraged investigations into alternate uses for these splits. The USDA Eastern Regional Research Center has developed a process to manufacture foodgrade collagen from the "f1esh" splits. This research reports the use of food-grade collagen to replace a part of lean meat in bologna formulations. Coarse bologna was made with 0, 10, 20 and 30 percent replacement of lean meat with fibrous collagen. In the fine emulsion bologna, lean meat was replaced with fibrous collagen at 0, 4.7, 8.9 and 12.8 percent levels. Crude protein, lipid, moisture, pressed f1uid, cooking loss, emulsion stability, pH, color and shear studies were conducted.