Reduced Fat, High Moisture Beef Frankfurters as Affected by Chopping Temperature |
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| Authors: | DS SUTTON LW HAND KA NEWKIRK |
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| Affiliation: | Authors Sutton, Hand, and Newkirk, formerly affiliated with the Dept. of Animal Science, Oklahoma State Univ., are now affiliated with the Univ. of Illinois, Urbana, IL, Diversitech, Inc., Mc;Farland, WI, and H&M Food Systems, Ft. Worth, TX, respectively. All inquiries should be addressed to L. W. Hand, Diversitech, inc., 4720 Farwell St., McFarland, WI 53588–9412. |
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| Abstract: | Six treatment combinations were studied to determine the effects of initial temperature (0, 15, 30°C) and endpoint chopping temperatures (0, 15, 30, 45°C) on texture and stability of reduced fat, high moisture beef frankfurters. Textural properties (raw batter, frankfurter) and purge loss were determined over 8 wk storage. As endpoint chopping temperature increased, batter stability and shear force decreased. In most samples, initial temperature did not affect texture or stability. Endpoint chopping temperatures of ± 15°C resulted in most stable batters. Chopping > 15°C lowered product quality. |
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| Keywords: | beef-frankfurters texture chop temperature storage stability |
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