COMPARISON OF GROUND VERSUS MECHANICALLY DESINEWED BEEF IN FRANKFURTERS
1981; Hindawi Publishing Corporation; Volume: 4; Issue: 1 Linguagem: Inglês
10.1111/j.1745-4557.1981.tb00711.x
ISSN1745-4557
AutoresB. W. BERRY, Sven Wagner, H. R. Cross, Lambert Davis,
Tópico(s)Animal Behavior and Welfare Studies
ResumoABSTRACT Six formulations of frankfurters were processed from three sources of lean (USDA choice minor cuts, USDA choice flanks and USDA utility triangles) that were comminuted by two systems (grinding and mechanical desinewing). Total frankfurter yields during smoking, chilling and reheating were not affected by formulation. Mechanical desinewing was effective in removing connective tissue from choice minor cut and utility triangle beef and reducing the incidence of gelling out in frankfurters made from choice minor cuts. Desinewing improved the ease in casing peelability only for frankfurters made from choice flanks. Sensory and physical characteristics were affected more by source of lean than by method of comminution. Frankfurters prepared from choice flanks had higher tenderness ratings, finer texture scores and lighter color than frankfurters made from choice minor cuts and utility triangles.
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