Image Number K7223-7
Whether your sandwich contains bologna or corned beef, you want it to be at
its most flavorful. ARS has looked at the source of flavor differences in beef,
pork, lamb, and veal to find out what happens when it's aged in storage. They
found, for example, that Lebanon bologna-a traditional Pennsylvania Dutch
product-gets its distinctive flavor not from the use of old barrels, as thought.
It comes from the amount of salt used in aging the meat.
An ARS scientist clanged the way that fermented meats like pepperoni and
Genoa salami are made. He found that a bacterial starter stimulates faster, more
consistent fermentation than traditional methods and guarantees a better
Other researchers turned their attention to lower-salt franks and corned
beef. They reported that just about all processed meats can be made with 20 to
25 percent less salt with no risk of spoilage. Proper refrigeration, it turns
out, is more important than salt level in retarding the growth of microorganisms
that cause spoilage.
Photo by Scott Bauer.
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