FUNCTIONAL PROPERTIES OF BEEF AND BEEF BY‐PRODUCT PROTEIN FRACTIONS IN FRANKFURTER BATTERS¹

Abstract

Protein fractions /high ionic strength soluble (HIS), low ionic strength soluble (LIS) and insoluble (IN)] and myosin percentage of beef skeletal tissues were varied in model system frankfirrter batter formulations by substitution of lung, heart and spleen to investigate changes in stability and textural properties. Percentage myosin and HIS proteins were positively correlated to reheat yield and apparent strain and stress at failure in the cooked batters. The quantity of U S proteins was negatively correlated, whereas the quantity of IN proteins were not highly correlated with the batter parameters evaluated. Properties examined in protein gel and batter model systems were highly correlated. Results suggest that the yield and texture offrankjirters might be improved by adjusting the type and quantity of meat in a formulation to achieve minimum quantities of HISprotein and myosin.

Meat Spaghetti Tensile Strength and Extensibility as Indicators of the Manufacturing Quality of Thawed Beef

“…2 and 3) indicates that within the range of the protein solubility obtained in the present study, these attributes are more likely to be affected by the state of denaturation of the extracted proteins during batter formation as reflected in sarcoplasmic protein solubility rather than the total amount of proteins extracted. The result of our study also differed from the outcome by Nuckles and Smith (1991) who found a positive correlation between high‐ionic strength and a negative correlation between low‐ionic strength meat proteins with apparent stress and strain at failure of cooked batter. However, they did not determine the shear stress and strain at failure by using torsion testing, and the soluble proteins were also determined by using a different method from ours.…”

Frankfurters with Lean Finely Textured Tissue as Affected by Ingredients

“…Substituting LFTB for muscle meat in frankfurters resulted in less soluble myofibrillar protein; therefore, less protein interactions probably occurred, resulting in softer texture of the frankfurters. Likewise, the greater amount of low ionic strength soluble proteins from LFTT (He and Sebranek, 1996) may have softening effects on texture (Nuckles and Smith, 1991). The LFTB had a greater collagen content as well, which may soften the texture of these products (Ladwig et al, 1989a).…”