Formulation and Copping Temperature Effects on Beef Frankfurters |
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Authors: | JL HENSLEY LW HAND |
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Affiliation: | Author Hensley, formerly affiliated with the Dept. of Animal Science, Oklahoma State Univ., is now with Tyson Foods, Springdale, AR. Author Hand formerly affiliated with the Department of Animal Science, Oklahoma State Univ., is now with Diversitech, Inc., McFarland, WI. Address all inquiries to L. W. Hand, Diversitech, Inc., 4720 Farwell St., McFarland, WI 53558–9412. |
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Abstract: | 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. |
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Keywords: | beef frankfurters texture purge loss cohesiveness |
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