ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb07538.x
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