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Protein ingredients are primarily used in meat products to decrease formulation costs, improve product texture, increase cook yield or enhance product flavor. In 2010, dehydrated pork stock was approved by the USDA in comminuted and whole muscle meat products such as, sausages, meatballs, meatloaf, meat patties and hams. Dehydrated pork stock is an allergenfree, functional ingredient which can replace some or all of the traditional binders and allergens in meat products. Dehydrated pork stock can be used to replace lean meat to provide cost savings. The collagen enriched dehydrated pork stock contains over 90% protein which can be used to contribute 1% Group 2 protein in cooked sausages to maximize the added water. The objective of this study was to evaluate quality characteristics of hot dogs by utilizing dehydrated pork stock to maximize Group 2 protein to maximize the added water.

Use of Dehydrated Pork Stock as a Group 2 Protein in Hot Dogs