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Beef frankfurters and cooked salamis (containing 19.5% pork back fat) were compared with samples containing vegetable oils. The pork back fat was replaced with Soya‐seed oil (19.5%), sunflower oil (19.5%, 24%, 27.5%), cotton‐seed oil (19.5%), corn‐seed oil (19.5%) or palmine (19.5%). The emulsion stability of the products containing vegetable oil was good, even if the temperature of the batters reached 20°C. However, firmness, lightness of internal colour and flavour intensity were reduced in the vegetable oil specimens. In terms of flavour, panellists scored the acceptability of the experimental products as follows: control best; sunflower, corn‐seed and palmine next and soya‐ and cotton‐seed worst.

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