Characteristics of low-salt frankfurters produced with enzyme-modified mechanically deboned fowl
1985
Smith, Denise M. | Brekke, Clark J.
Enzymatically-modified (EM) mechanically-deboned fowl (MDF) incorporated into low-salt frankfurters prepared on a pilot-plant scale was compared with MDF frankfurter controls having normal or low salt levels and with a commercial chicken frankfurter. No differences in the reheated yield were found between EM-treated, normal salt controls, and the commercial products, but EM treatment produced an improved texture without adversely affecting cured color or flavor relative to other low-salt treatments. Baterial growth, however, increased faster in EM low-salt frankfurters than in the control having normal salt levels. (wz)
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