To determine the effect of preblending concentrated sodium acid pyrophosphate (SAPP) with modified beef connective tissue (MCT) on reduced fat frankfurters, samples were target formulated at two fat/added water levels (30/10 and 10/25) and manufactured according to 4 treatments: (1) Control ϭ no phosphate, no MCT; (2) Connective tissue ϭ MCT added alone; (3) Preblend ϭ SAPP, MCT, preblended; (4) Preblend SAPP/MCT ϩ alkaline phosphate. The preblend treatments had the lowest emulsion stability and yields (P Ͻ 0.01) which were both improved for treatment 4. Collagen solubility did not increase after preblending. Redness and cured color were lowest for treatment 4 but improved during storage. Preblending, with subsequent addition of alkaline phosphate, created a MCT product similar to the control.

Pork trim from an advanced meat recovery system, referred to as pork trim-finely textured (PTFT), was characterized and compared to 80% lean ground pork (GP) and knife trimmed lean (KT). PTFT (0, 5, 10, 15%) was incorporated into 10% and 20% fat ground pork patties. PTFT had higher total pigment, cholesterol, iron and calcium and lower collagen than GP or KT. Fat content of PTFT was similar to GP and KT. PTFT increased redness and juiciness and decreased hardness, chewiness and cohesiveness of ground pork patties. Addition of up to 15% PTFT caused differences which were perceived as improvements in quality. PTFT can be a replacement for pork trim in ground pork products.

Two experiments were conducted to determine the phosphate preblend conditions that optimize beef connective tissue functionality. The first experiment examined the effect of preblend duration on connective tissue preblends made with 1 and 3% solutions of an alkaline phosphate or an acidic phosphate. Time in preblend had no effect (P>0.05) on collagen solubility, and had a minimal effect on connective tissue hydration. The objective of the second experiment was to determine the optimal concentration (1‐5%) of these phosphates to affect connective tissue hydration and collagen solubility. Collagen solubility was maximized with a 3.5% acidic phosphate solution. Hydration was optimized with a 3.5% alkaline phosphate solution. Exposing connective tissue to high concentrations of phosphate will dramatically alter water binding and solubility. This strategy may be a means to improve connective tissue as an ingredient in processed meats.

Pork trim-finely textured (PTFT), generated by advanced meat recovery which mechanically removes meat from bones under pressure, has properties that may cause shelf-life instability. Lipid oxidation, microbial growth and pH of retail displayed fresh ground pork patties were not affected (P.0.05) by addition of up to 15% PTFT. Ground pork with 15% PTFT and 3.3% sodium lactate (NaL) stored in chubs at 22.28C for 14 days was ground and modified atmosphere packaged (MAP) or overwrapped (OW) and retail displayed for 4 days. Lipid oxidation increased (P,0.05) due to PTFT incorporation but was reduced by NaL. MAP and/or NaL reduced microbial counts and lipid oxidation. MAP maintained redness (a*) and prevented metmyoglobin formation.

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