Varying blends of pork and chicken fat (0:4, 1:3, 2:2, 3:1,4:0 porkxhicken) were combined with lean (3% fat), hand-deboned chicken meat to determine the effects of substituting pork fat for chicken fat in low (22%) and high (27%) total fat level chicken frankfurter formulations. The addition of pork fat improved instrumental hardness, increased saturated fatty acid content, decreased monounsaturated fatty acid content, and did not significantly affect storage stability of the frankfurters. (