Functional properties and microstructure of frankfurters containing 1.5% or 2.5% salt and 15% preemulsified fat (PEF) stabilized with 2% pea protein, soy protein, or sodium caseinate were studied. With the exception of frankfurters with pea protein and 1.5% NaCl, all the others made with PEF" had greater (p < 0.01) thermal stability than all-meat frankfurters. Frankfurters containing soy protein or sodium caseinate had greater (p < 0.01) shear force than those with pea protein. Reducing NaCl in the frankfurters containing PEF did not influence the shear force. Microstructure examination revealed that many fat globules were entrapped physically within soy protein or sodium caseinate, which stabilized the meat emulsions and contributed to a firmer texture.

Beef longissimus muscle steaks were broiled or roasted to 7 internal temperatures. Mouth-filling-blend and browned flavor increased, whereas bloody-serumy, metallic, and sour flavors and juiciness decreased with increased internal temperature. Roasted muscles had flavor characteristics more like muscle cooked to lower internal temperatures than broiled. Protein denaturation, as indicated by differential scanning calorimetry, appeared to be mostly complete after muscle samples were heated to 80" C. Visual color change occurred between 55" and 65" C, between 6.5" and 75" C, and between 75" and 80" C. HunterLab a values decreased and reflectance readings at 547 nm increased significantly between 75" and 80" C. Instron shear and compression and pH values did not vary significantly.

Twenty formulations for turkey frankfurters were evaluated using 2.379 to 6.621% modified corn starch and 20.93 to 35.07% water. Cooked frankfurters were evaluated by a descriptive panel. Internal color, compression, percentages fat and moisture, purge loss, and pH were measured. Levels of starch and water affected percentages of fat and moisture of the batter. Frankfurters with low levels of starch were more yellow, firmer, and not as cohesive as those with high levels. Frankfurters with high levels of water were softer, lighter in color, and juicier than those with less water. Increased levels of starch and water maximized organ meat/metallic flavor. For optimal sensory and physical attributes, the predicted levels should be starch 2.3% and added water 33.6%.attributes and physical characteristics for turkey frankfurters with reduced fat. MATERIALS & METHODS RESPONSE SURFACE METHODOLOGY(RSM) was used to determine the effect of 20 treatment combinations of selected levels (Table 1) of starch and water on turkey frankfurters. The frankfurters were processed in random treatment order over a 2-day period. Turkey frankfurters formulated with 20% added water (based on weight of meat) with no added starch were produced on each production day and served as the "standard."To determine the levels of starch and water for frankfurter formulations that produced optimum sensory attributes and physical characteristics, an augmented central composite Box-Wilson response surface designThe authors are affiliated with the

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Samples from six experimental treatments (in a factorial arrangement) were presented to a three-member, trained-experienced panel and an eight-member semi-trained panel in either a randomized complete block (RCB) design or a balanced incomplete block (BIB) design. The experiment was repeated three times using chicken, turkey, and poultry frankfurters representing three levels of variation in experimental units. Flavor and textural characteristics were evaluated. Neither design was consistently more advantageous than the other; however, residual error mean squares for textural characteristics scored by the trained-experienced panel were lower for the BIB design. The three-member, trainedexperienced panel had lower residual error mean squares than did the semi-trained panel.