Cure levels, processing methods and meat source effects on low-fat frankfurters
1993
Martin, J.W. | Rogers, R.W.
Frankfurters were manufactured from lean meats (100% beef and 50:50 beef-pork) to contain reduced levels of fat (about 1.3%). A curing solution was added to yield 160% of fresh meat weight. Three processing methods, coarse ground tumbled, fine ground tumbled and fine ground emulsified were used. All products were cooked in live steam to 71 degrees C internal temperature. Product yields, penetrometer values, color, chemical composition, caloric content and added water were evaluated. Emulsified frankfurters from 50:50 beef-pork mixtures at 160% cure had texture similar to conventional product as well as increased (P < 0.05) yields, acceptable color and 74% fewer calories.
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