Acceptability of Frankfurters Made from Mechanically Deboned Turkey Frames as Affected by Formulation Changes

Self Cite

The effect of carcass part on the acceptability of frankfurters made from mechanically deboned poultry meat (MDPM) was determined. The effect of fresh or frozen condition of the MDPM and the effect of days of storage on the finished franks were studied. Backs from which abdominal fat was removed and skinned necks were deboned separately and also in combination (5:1, w/w). Frankfurters were prepared from fresh and frozen lots of each type of MDPM. Protein, fat, water, and seasoning were held constant. The products were tested after 1 and 7 days of storage. Evaluation included organoleptic examination by a taste panel, shear values, yields, and proximate analyses.In general, fresh and frozen mechanically deboned backs and backs plus necks and fresh mechanically deboned necks produced frankfurters with optimum texture (snappiness), tenderness, and juiciness. Franks made from frozen mechanically deboned necks were more mushy. Overall satisfaction scores were best for frankfurters prepared from fresh and frozen mechanically deboned backs and backs plus necks. Overall satisfaction scores for franks made from fresh and frozen mechanically deboned necks were lower, probably due to poor flavor. Shear values, although very little different, reflected tenderness data from the taste panel. There was little difference among yields or proximate analysis results for any of the frankfurters. (

Section: Resultssupporting

confidence: 65%

“…None of this work was related to sensory testing of frankfurters. Baker and Darfler (1975) studied the effect of two levels of fat (13 and 23%) on frankfurters made from mechanically deboned turkey frames. Generally, they found taste panel scores for tenderness and juiciness better at the 13% fat level.…”

Section: Introductionmentioning

confidence: 99%

Acceptability of Frankfurters Made from Mechanically Deboned Poultry Meat as Affected by Carcass Part, Condition of Meat, and Days of Storage

Baker

Kline

1984

Self Cite

“…Simon et al (1965), Baker et al (1969), and Baker and Darfler (1975) stated that the higher the protein content, the firmer the chicken frankfurters. This agrees with the results obtained in this study.…”

Section: Resultsmentioning

confidence: 96%

The Development of a Duck Roll

Ashoor

Maurer

1980

Fresh-frozen deboned duck meat and skin were analyzed for their chemical composition for subsequent formulations into a duck roll product. Various levels of skin and fat as well as other flavor ingredients such as concentrated orange juice were incorporated into the rolls to determine their effect on product quality. Objective and subjective measurements were used to evaluate the treatments.As the amount of added skin-fat increased, the quality of the duck rolls decreased. Ten percent added skin-fat (8.84% fat on analysis) yielded the most acceptable duck roll. Twenty percent added skin, however, resulted in decreasing the quality of the rolls. A level of 2.5% concentrated orange juice in the formulation imparted a very delicate orange flavor to the duck rolls.

“…Fewer investigators have studied the use of MD turkey meat in frankfurter production: 15% MD turkey meat with beef, Froning et al, 1971; fat and protein levels, Baker and Darfler, 1975;various chloride salts, Hand et al, 1982; chloride salts, phosphates, and Clostridium botulinum toxin, Barbut et al, 1986a,b. In a study comparing frankfurters prepared from hand-deboned, whole carcasses of 9-wk-old fryers, 17 mo-old-heavy fowl, and 24-wk-old turkeys, Baker et al (1970) found that turkey meat produced a less-stable emulsion than fowl or fryer meat; also, a frankfurter that was significantly more tender. There were no significant differences in juiciness, flavor, or overall acceptability according to the source of poultry meat No studies were found that compared frankfurters made from MD broiler meat and MD turkey meat.…”

Section: Introductionmentioning

confidence: 98%

Frankfurters Made from Broiler and Turkey Necks Mechanically Deboned Using Two Different Machines

Scott

Baker

Dockerty³

1989

Self Cite

Comparisons were made of frankfurters prepared from separate batches of skinned broiler and turkey necks, mechanically deboned in two different machines. Raw, mechanically deboned poultry meat was sampled for water, fat, ash, and protein analysis; frankfurter batches were formulated to have approximately the same seasoning and finished proximate composition. Evaluations included shear-press values, yields, proximate analyses, and sensory examinations, using triangle difference-testing.Raw, mechanically deboned (MD) broiler meat contained significantly more fat and significantly less protein than raw MD turkey meat, although the differences were less than 3%. Ash contents for both species were slightly higher from one of the deboning machines; the MD turkey meat had more ash than the broiler meat. There were no differences in the moisture contents of the raw meats. No significant differences were observed in the moisture, fat, ash, and protein contents for any of the frankfurters. There were no differences in yields.Shear data indicated that the MD turkey-meat frankfurters were significantly firmer than the MD broilermeat frankfurters. In the triangle test, panelists were able to distinguish between frankfurters made from two types of MD poultry meat (due to texture) but not between MD poultry-meat frankfurters using meat from the two deboning machines. (