The purpose of this study was to evaluate substitution of nonmeat proteins for meat protein on the thermo-rheology, quality characteristics, and microstructure of frankjimers. Batters were formulated to contain either 2 % sodium caseinate or soy protein isolate, or 3.5 % whey protein concentrate or wheat germ flour. The storage modulus (G ') of all treatments initial1.y decreased during temperature ramping from 20-5OC. then increased rapidly from 60-80C, with all-meat batter exhibiting the highest G' at 8OC. Substitution with nonmeat proteins decreased G ' , shear force, compression force, and red color of meat compared with all-meat frankfurters. lncreased protein content, cooking yield, and decreased fat content were obtained with nonmeat protein formulations. Electron micrographs showed that nonmeat proteins were able to bind to the meat protein and fat, forming a protein-fat matrix wirh less coalescence of fat droplets. Sodium caseinate, soy protein isolate, whey protein concentrate, and wheat germ flour can be used as protein additives in comminuted meat producrs without adversely affecting their physical Characteristics.

No abstract

The sensory and nutritive qualities of pork strips cooked by household broiling, microwaving, and stir-frying methods were determined. Fresh pork hams from two sources were cut into 0.5 x 2.5 x 4 cm strips having no separable fat. Pork strips were cooked by each method, three replications, to 66C internal temperature. Sensory qualities were evaluated by a 14-member trained panel consisting of lifelong Nebraska Caucasian women and men. Nutrients which Americans frequently consume in low quantities were measured. Pork strips that were cooked by stir-frying were significantly browner, more tender, and more juicy than those cooked by broiling or microwaving. Strips cooked by stir-jiying were significantly more characteristic in flavor than those cooked by broiling but not microwaving. Significantly more vitamin B6, thiamin, iron, magnesium, and zinc were retained in strips cooked by stir-frying than by the other two methods. Sensory attributes of pork strips cooked by stir-frying were generally more desirable and nutrient retention values higher than those cooked by microwaving or broiling.

Consumer interest in low fat fo& has led meat processors to introduce low fat sausages with high added-water. The purpose of this study was to use dynamic thermo-rheological techniques to study the influence of fat and added water on sausage batters and cooking yields during heating. Twen fy different sausage batters were formulated to 1530% fat and 18-35% added water. Batters were heated in a thermal scanning rheometer from 20-80C in increments of I C/min. Rheograms of all batters showed a gradual decrease in storage modulus(GI) as temperature increased from 20-59C. Signijicant changes in G occurred in the range of m 7 5 C leading to the f o m i o n of rigid gel networks. Batters with levels of fat ~2 4 % and added wuter > 24% or levels of fat and added water 227%showed increased cooking yieldr. Rheological measurements suggested that levels of added water influenced the G' of batters during heating and that high levels of added water could be used in sausage formulations without adversely affecting product yield. 'Contribution No. 97-16-J from Kansas Agricultural Experiment Station, Manhattan. Kansas 665M-4008. 'Atobundu Atughonu is presently connected with The