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CHEMICAL AND PHYSICAL CHARACTERISTICS OF FRANKFURTERS PREPARED WITH MECHANICALLY PROCESSED PORK PRODUCT
Author(s) -
McMILLIN K. W.,
SEBRANEK J. G.,
RUST R. E.,
TOPEL D. G.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07538.x
Subject(s) - food science , chemistry , emulsion , fat substitute , water holding capacity , biochemistry
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.