Formulation and Copping Temperature Effects on Beef Frankfurters

Frankfurters were manufactured using four fat and added water (AW) formulations (10% fat/30% AW; 15%/25%; 20%/20%; 30%/10%) and processed at chopping temperatures 9, 12, or 15°C. The batters were stuffed into cellulose casings, thermally processed, chilled and vacuum-packaged. Frankfurters were analyzed for proximate composition, textural properties and purge. No differences occurred among treatments for processing yield (89.8%± 1.83). Frankfurters chopped to 12°C had the highest (P < 0.05) Kramer peak force values. As expected, purge increased in all treatments as storage time increased (P < 0.05). As AW increased, hardness and cohesiveness decreased and purge increased. Water level and fat reduction were the most critical factors affecting quality.