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Comparison of Rabbit, Beef, and Chicken Meats for Functional Properties and Frankfurter Processing
Author(s) -
WHITING R.C.,
JENKINS R.K.
Publication year - 1981
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.1365-2621.1981.tb04465.x
Subject(s) - food science , flavor , rabbit (cipher) , chemistry , texture (cosmology) , mathematics , computer science , statistics , artificial intelligence , image (mathematics)
The functional properties of rabbit meat were compared with those of beef and chicken meats. Protein solubilities, water‐holding capacities, emulsifying capacities, and binding strengths were approximately equal. Frankfurter emulsions made from rabbit and chicken were formed more easily than those from beef and were more stable. Frankfurters from beef were firmer and were coarser in texture. Sensory evaluations for flavor, texture, and overall acceptability demonstrated that frankfurters made from rabbit meat were equal to those from beef and slightly superior to those from chicken. Quality and sensory scores for rabbit frankfurters containing 15% protein, 20% fat and 1.7% salt were also very acceptable.