Frankfurters Made From Mechanically Deboned Poultry Meat (MDPM)

Abstract

In order to evaluate the effect of chopping time independently from end temperatures on frankfurters made from mechanically deboned poultry meat (MDPM), chopping times varying from one and one-half minutes to over 15 minutes were obtained by adjusting the starting temperature of the material. MDPM from backs and necks of fryers deboned by three machines was evaluated. An end temperature of 12° C. was used throughout. Shear values, heating loss, cooked stability, viscosity of the emulsions, visual observations and taste panel were used for evaluation. Chopping times were found to have little effect on the results of the objective tests or on the taste panel evaluations. Stability and shear values, however, showed that there were differences in the frankfurters made from the MDPM from the three machines. Taste panel results showed that frankfurters made from MDPM from machine A were more acceptable than those from machine B.