Acceptability of Frankfurters Made from Chicken, Rabbit, Beef, and Pork

Baker, R. C.; Darfler, J. M.; Vadehra, D. V.

doi:10.3382/ps.0511210

Cited by 15 publications

(7 citation statements)

References 6 publications

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“…Bowers and Garde (1979) reported that pork ham had a less firm texture than the turkey ham. In contrast, Baker et al (1972) observed higher Kramer shear values for pork frankfurters compared to chicken frankfurters when the samples were hot, although the shear values were not different between the two types of frankfurters when the samples were cold.…”

Section: Instron Measurementscontrasting

confidence: 64%

Palatability and Texture of Ground Meat Patties Made with Varying Amounts of Pork and Turkey

Park

Novakofski

Bechtel

et al. 1987

Journal of Food Science

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Meat mixtures were prepared containing pork lean and turkey lean in ratios of O/100, 33/67, 100/O and a constant fat content. Blends were prepared with and without a commercial seasoning-antioxidant mix ture (SA) and evaluated after 0, 3, 6 or 9 days (4°C) storage or 0, 14 or 28 days (-20°C) storage. Flavor intensity scores for blends containing up to 67% turkey were not different (P > 0.05); however, 100% turkey patties had lower flavor intensity scores. Off-flavor and firmness scores were not affected by blend for products containing between 33% and 100% pork lean, while storage had no effect on offflavor in products containing SA. Juiciness was not affected by blend or storage. Results indicate acceptable patties can be made from blends of pork and turkey containing relatively high levels of turkey.

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Section: Instron Measurementscontrasting

confidence: 64%

Palatability and Texture of Ground Meat Patties Made with Varying Amounts of Pork and Turkey

Park

Novakofski

Bechtel

et al. 1987

Journal of Food Science

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“…Using a tooth-shaped puncture probe, Simon et al (1965) correlated a puncture moduli calculated from force vs distance at failure to sensory panel toughness. Baker et al (1969Baker et al ( , 1972) noted a parallel between sensory toughness and Kramer shear but did not directly correlate them. Carpenter et al (1966) found a low correlation between Warner-Bratzler or Kramer shear and panel evaluations of tenderness in frankfurters made with different meats and fat types.…”

Section: Introductionmentioning

confidence: 99%

Texture and Sensory Evaluations of Frankfurters Made with Different Formulations and Processes

Lee

Whiting

Jenkins

1987

Journal of Food Science

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Objective tests for frankfurter textural properties were investigated by varying formulations and processing parameters and then correlating nine sensory textural attributes with eleven instrumental methods. The most discriminative instrumental parameters were compressive force at failure, compressive force at 50% deformation without failure, and maximum shear force. High correlations (r > 0.80) were found between compressive forces or shear force and sensory elasticity, firmness, and chewiness; stress relaxation and elasticity; total expressible fluid and juiciness; and expressible moisture and wateriness. Elastic recovery did not correlate with any sensory characteristic.

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“…1994). Several workers have also attempted to develop ground or emulsion‐type products for efficient utilization of tough meat from spent animals (Baliga and Madaiah 1971; Baker et al . 1972; Seidman et al .…”

Section: Introductionmentioning

confidence: 99%

Effect of incorporation of dairy products in chevon nuggets

Bagchi

Chakraborty

Raychaudhuri

2007

Int J of Dairy Tech

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This paper presents the different ways of incorporating various coprecipitates obtained from milk in chevon nuggets. The chevon was obtained from a rare but popular breed called Black Bengal goat. Milk coprecipitates of varying composition were in the formulations. Emulsion stability, yield, moisture and protein contents were not affected significantly, whereas shear force, pH, various organoleptic properties were found to be affected significantly. This method may potentially lead to the development of new emulsion‐based nuggets.

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Acceptability of Frankfurters Made from Chicken, Rabbit, Beef, and Pork

Cited by 15 publications

References 6 publications

Palatability and Texture of Ground Meat Patties Made with Varying Amounts of Pork and Turkey

Palatability and Texture of Ground Meat Patties Made with Varying Amounts of Pork and Turkey

Texture and Sensory Evaluations of Frankfurters Made with Different Formulations and Processes

Effect of incorporation of dairy products in chevon nuggets

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