Use of Mechanically Separated Spleen in Frankfurters |
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| Authors: | R J BITTEL PAUL P GRAHAM K P BOVARD |
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| Affiliation: | Author Graham is affiliated with the Dept. of Food Science &Technology and Author Bovard with the Dept. of Animal Science, Virginia Polytechnic Institute &State Univ., Blacksburg, VA 24061. Author Bittel, formerly with VPI &SU, is now with Frito-Lay Inc., 900 N. Loop 12, Irving, TX 75601. |
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| Abstract: | 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. |
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