Frankfurters of twelve treatment combinations were made using a conventional manufacturing procedure. Manufacturing treatments included formulations of either 60% pork/40% beef, 100% mechanically deboned chicken (MDC) or 100% mechanically deboned turkey (MDT); sodium nitrite levels of 0 or 50 ppm; and sodium acid pyrophosphate (SAPP) levels of 0 or 3,750 ppm. Finished frankfurters were either not irradiated or irradiated at temperatures of either −34.4 or −51.1°C and at a dose level of 0.8 or 3.2 Mrad. Addition of SAPP did not significantly affect external or internal color, off-flavor incidence or overall palatability of any of the frankfurters but significantly increased processing shrinkage for pork/beef and chicken franks, decreased frankfurter pH values for pork/beef and chicken franks and improved texture of pork/beef, chicken and turkey franks. Addition of 50 ppm nitrite, as compared to use of no nitrite, significantly decreased processing shrinkage of turkey franks, increased batter and frankfurter pH of pork/beef franks, increased consumer cooking loss of chicken franks but decreased consumer cooking loss of turkey franks, decreased off-flavor of pork/beef, chicken and turkey franks, and improved internal color of pork/beef, chicken and turkey franks. An irradiation temperature of −51.1°C as compared with −34.4°C, decreased off-flavor intensity and increased palatability of pork/beef franks but did not affect other properties of pork/beef franks or any of the properties of chicken or turkey franks. Franks irradiated with 0.8 Mrad differed (P<0.05) from those that were not irradiated in only 3 of 18 sensory traits (including overall palatability of pork/beef franks); franks irradiated with 3.2 Mrad differed (P<0.05) from those which were not irradiated in 8 of 18 sensory traits (including overall palatability of pork/beef, chicken and turkey franks).

Frankfurter-type sausages were made in which 5%, lo%, or 15% of the meat was replaced with the following cottonseed-derived protein products: genetically glandless cottonseed flour (CF); liquid cyclone processed deglanded cottonseed flour (LCPC); genetically glandless cottonseed storage protein isolate (CD. All-meat controls (0% cottonseed protein additive) were formulated at each replacement level with fat contents equivalent to those of the cottonseed protein-added frankfurters. Compared to all-meat controls,~ frankfurters made with increasing levels of cottonseed proteins generally had higher pH values, less cured color, less firmness of skin, softer texture, and were less desirable as judged by sensory panels. At the 10% and 15% replacement levels, frankfurters containing LCPC, had significantly (P < 0.05) lower scores for external and internal visual color, overall satisfaction and bioyield and rupture force values than did C&added frankfurters. Simple correlation coefficients suggest that significantly (P < 0.05) correlated responses exist within and across replacement levels between pH and sensory panel scores, In&on values and visual color scores.

Frankfurters were made in a nonvacuum bowl chopper. Batter samples were taken after 2, 6, 9, 12, and 15 min of chopping and after 30, 60, and 90 rnin of cooking. Both raw and cooked batter samples were fixed in solutions of glutaraldehyde and paraformaldehyde, Os04, and then embedded in SPURR (low-viscosity resin). Light microscopy (toluidine blue-stained sections) was used to identify the location, appearance and structures of major components; electron microscopy (lead citrate-stained sections) was used to determine ultrastructural changes. During chopping, muscle fibers were reduced in size but some remained intact; lipid droplets were reduced in size with only a portion of them being surrounded by a protein interface and collagen fibers were somewhat dispersed but were otherwise unaltered. More observable changes occurred during cooking than during chopping. At the end of cooking (90 min) collagen fibrils had lost their banding pattern; some lipid droplets retained their protein interface and myofilaments changed from a fibrous to a granular appearance.

Left sides of 30 slaughtered pigs were electrically stimulated (ES); right aides were not stimulated (NES). Sides were placed in a conventional cooler (24 hr) or blast freezer (3 hr) or showered with a brine solution (15.8% salt, -5.6"C for 3 hr). Twenty-four hr postmortem, picnic shoulders were removed, dissected into four muscle groups and determinations made for certain processing properties. ES decreased (P < 0.05) pH values for predominantly white muscles, increased (P < 0.05) juice loss during cooking for shank muscles and decreased (P < 0.05) percentages of salt-soluble protein (SSP) for both predominantly red and shank muscles. Other muscle properties were not affected by ES. Rapid initial chilling did not affect (P > 0.05) processing properties of muscle groups.