Properties of Frankfurters Made From Electrically Stimulated Beef Academic Article uri icon

abstract

  • Frankfurters (3 replications of 4.54 kg meat batches) were conventionally made. Paired sides from beef were used for control (NES) and electrically stimulated (ES) meats (clods, flanks and plates). All‐beef frankfurters (100% ES beef or 100% NES beef) and beef‐pork frankfurters (80% ES beef‐20% pork or 80% NES beef‐20% pork) were made. The pork was not electrically stimulated. Proximate composition within cut of beef (plate, flank, clod) was not affected (P > 0.05) by ES. However, ES clods had (numerically) greater percentages of expressible juice loss, greater percentages of salt‐soluble protein and lower percentages of juice loss during cooking than did NES clods (not statistically different). Use of ES beef alone or in combination with 20% pork did not affect external visual color, off‐flavor, overall desirability or processing shrinkage of frankfurters. ES may affect certain properties (raw and cooked muscles) as measured in the laboratory, but when these ES muscles are used to make frankfurters, no real advantages or disadvantages were suggested by this study. Copyright © 1982, Wiley Blackwell. All rights reserved

author list (cited authors)

  • TERRELL, R. N., JACOBS, J. A., SAVELL, J. W., & SMITH, G. C.

citation count

  • 8

publication date

  • January 1982

publisher