Physical and Functional Properties of Mechanically Deboned Poultry Meat as Used in the Manufacture of Frankfurters

Abstract

Frankfurters were made from laboratory prepared mechanically deboned poultry meat (MDPM) using backs and necks. They were compared with frankfurters made from commercially made puree (mechanically deboned meat) and hand deboned carcass meat. Variables studied were (1) the effect of grind and screen sizes used in the production of the MDPM; (2) the effect of the percent of added skin in the formula; and (3) the effect of selected additives. Parameters used for evaluation included organoleptic scores, emulsion stability and shear press values. The smaller the screen size, the more tender, better flavored and more acceptable were the end products. Hand deboned carcass produced the firmest frankfurter. Flavor and acceptability of frankfurters from both hand deboned carcasses and commercial puree were not significantly different as compared to the product made with MDPM from the smallest screen (0.05 cm.). Increasing the skin added to the formula increased the fat content, increased organoleptic tenderness and viscosity and decreased emulsion stability. The addition of 3% sodium caseinate, 3% acid whey or 0.5% Kena had very little effect on the organoleptic qualities of the frankfurters. Kena markedly decreased emulsion viscosity, whereas, sodium caseinate increased it.