Title

CHEMICAL AND PHYSICAL CHARACTERISTICS OF FRANKFURTERS PREPARED WITH MECHANICALLY PROCESSED PORK PRODUCT

Document Type

Article

Publication Date

1-1-1980

Abstract

Frankfurters were prepared with frozen beef trim, pork fat, and 0, 10, 20, 30, 40, and 50% mechanically processed pork product (MPPP) produced by a hydraulic press deboner. Beef trim, salt, and ice were chopped to 8°C in a laboratory chopper, the appropriate amount of MPPP and pork fat added to maintain 25% fat, and the mixture was chopped to a final temperature of 135°C. Emulsion stability tests indicated that formulations with 30% or less MPPP were similar in smokehouse yield and percentage of water and fat lost during processing. Water‐holding capacity increased with increasing levels of MPPP, but frankfurters containing greater than 30% MPPP were softer in texture as determined by Warner‐Bratzler shear force values. Copyright © 1980, Wiley Blackwell. All rights reserved

Publication Source (Journal or Book title)

Journal of Food Science

First Page

1455

Last Page

1459

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