TABLE 1.

Formulations of the experimental pork bologna

	Non‐lentil flour addition				Lentil flour addition
	CON	0.1B	0.3B	0.5B	L0.0B	L0.1B	L0.3B	L0.5B	LCON
Pork	45.00	45.00	45.00	45.00	45.00	45.00	45.00	45.00	45.00
MSM	7.50	7.50	7.50	7.50	7.50	7.50	7.50	7.50	7.50
Back fat	12.50	12.50	12.50	12.50	12.50	12.50	12.50	12.50	12.50
Ice water	32.25	32.82	32.02	31.82	26.32	26.22	26.02	25.82	26.25
Sodium chloride	1.56	1.78	1.78	1.78	1.78	1.78	1.78	1.78	1.56
Sodium triphosphate	0.30	0.30	0.30	0.30	0.30	0.30	0.30	0.30	0.30
Prague powder c	0.24	0.00	0.00	0.00	0.00	0.00	0.00	0.00	0.24
Seasoning	0.60	0.60	0.60	0.60	0.60	0.60	0.60	0.60	0.60
Beet powder	0.00	0.10	0.30	0.50	0.00	0.10	0.30	0.50	0.00
Lentil flour	0.00	0.00	0.00	0.00	6.00	6.00	6.00	6.00	6.00
Sodium erythorbate	0.05	0.00	0.00	0.00	0.00	0.00	0.00	0.00	0.05
Total	100	100	100	100	100	100	100	100	100

^a Pork, pork shoulder (59.03% moisture, 15.75% fat, and 24.22% protein).

^b MSM, mechanically separated pork (60.66% moisture, 23.76% fat, and 14.58% protein).

^c Prague powder containing 6.4% sodium nitrite.

^d Seasoning, German‐Style Wiener seasoning (mustard, paprika, dextrose, and spice extractions).