Johnsonville Sausage R&D Internship Garrett Skaar Iowa State University Summer 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 1DaysTest 2DaysTest 3Days Prerigor Pork12.0BHA w/ 2500 ppm RK13.0LSOP- Nat w/ Can Syn case8.0 BHA12.0PG w/ 2500 ppm Rk12.0LSOP- Nat w/ Natural case9.0 Propyl Gallate12.0CA w/ 2500 ppm RK11.0LSOP- Nat w/ US Syn case9.0 Citric Acid9.0Lemon Juice12.0LSOP w/ Can Syn case14.0 Mix: BHA, PG, CA9.0Skidmore mix13.0LSOP w/ Natural case14.0 Mix w/ 500 ppm RK12.0Sweet Can. w/ skid, no RK14.0LSOP w/ US Syn case ppm RK12.0Sweet Can. w/ skid, 2500 RK13.0LSOP- Nat w/ RK,.02% bamboo14.0 OWM w/ mix, 2500 ppm RK14.0Sweet Can. w/ 2500 RK, no skid14.0LSOP- Nat w/.02% bamboo14.0

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?