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Use of Mechanically Separated Spleen in Frankfurters
Author(s) -
BITTEL R. J.,
GRAHAM PAUL P.,
BOVARD K. P.
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.tb04861.x
Subject(s) - food science , taste , chemistry , mathematics , zoology , biology
Beef and pork frankfurters were produced with 0, 5, 10, and 15% of the meat block being mechanically separated spleen (MSS). No fatting or peelability problems were experienced. Frankfurters were held at 2°C and evaluated at 2‐wk intervals for 6 wk. Consumer panelists rated all products acceptable. A bi‐monthly laboratory taste panel evaluated all frank furters (except the 15% product) acceptable during storage. Allo‐Kramer shear values decreased with increased MSS, Frankfurters with 5, 10, and 15% MSS had 2.2, 3.9, and 4.9 times more iron than the control, respectively. Level of MSS did not influence bacterial numbers.