Apples (Malus pumila ) such as Anna and Dorsett Golden are varieties with limited fresh commercial usage due to their small size, high acidity and scarce red pigmentation. However, they can be pro cessed to make applesauce that can be used as an ingredient in the elaboration of meat products. A bologna-type product was produced replacing fat with 15% applesauce (Anna, Dorsett Golden and Golden Delicious varieties) to evaluate chemical, physical and sensory properties. Mechanically deboned turkey meat and pork shoulder was used. Ten and twenty percent of backfat and regular fat were added to products with applesauce and the control sample, respectively. Addition of applesauce to the formulation had no effect on cook yield after thermal processing, which was 96%. A 25% fat reduction was accomplished in the finished product with respect to the control. Moisture increased from 56% in the control to 63% in bologna sausage with applesauce. There were no effects on texture parameters and there was a lowering effect (p < 0.05) in L value for lightness by applesauce addition. Bologna sausage with Golden Delicious apple sauce was the sweetest as evaluated by panelists. In overall acceptability for all bologna sausages, scores ranged between acceptable and good. It is advis able to use applesauce as an ingredient in emulsion-type products like bologna sausages to replace fat and still produce an acceptable product.
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