COMPARISON OF GROUND VERSUS MECHANICALLY DESINEWED BEEF IN FRANKFURTERS uri icon

abstract

  • Six formulations of frankfurters were processed from three sources of lean (USDA choice minor cuts, USDA choice flanks and USDA utility triangles) that were comminuted by two systems (grinding and mechanical desinewing). Total frankfurter yields during smoking, chilling and reheating were not affected by formulation. Mechanical desinewing was effective in removing connective tissue from choice minor cut and utility triangle beef and reducing the incidence of gelling out in frankfurters made from choice minor cuts. Desinewing improved the ease in casing peelability only for frankfurters made from choice flanks. Sensory and physical characteristics were affected more by source of lean than by method of comminution. Frankfurters prepared from choice flanks had higher tenderness ratings, finer texture scores and lighter color than frankfurters made from choice minor cuts and utility triangles. Copyright 1981, Wiley Blackwell. All rights reserved

published proceedings

  • Journal of Food Quality

author list (cited authors)

  • BERRY, B. W., WAGNER, S. B., CROSS, H. R., & DAVIS, L. A.

citation count

  • 3

complete list of authors

  • BERRY, BW||WAGNER, SB||CROSS, HR||DAVIS, LA

publication date

  • March 1981

publisher