Characteristics of frankfurters prepared from mutton and fowl
1988
Bushway, A.A. | Lecomte, N.B. | Work, T.M. | True, R.H.
The nutritional, chemical, physical, and sensory properties of mutton:fowl (M/F) frankfurters were compared to those of an all beef frankfurter. The beef frankfurter was higher in fat and lower in moisture (P less than or equal to 0.05) than the experimental product. The 1M/1F and 2M/1F frankfurters were higher (P less than or equal to 0.05) in niacin and thiamin than the beef frankfurters. The mineral content of the experimental frankfurters was consistent with that of other processed meat products. The water-holding capacity (WHC) and emulsion stability (ES) of the 2M/1F frankfurters were superior (P less than or equal to 0.05) to those of the 1M/1F. The beef frankfurter was redder and firmer (P less than or equal to 0.05) than the experimental frankfurters. The M/F frankfurters were preferred over the beef for juiciness and flavor.
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