- Email: [email protected]
Acceptability of Frankfurters Made from Chicken, Rabbit, Beef, and Pork
1210
L. W. MCCUAIG, H. C. CARLSON AND I. MOTZOK ACKNOWLEDGMENTS
We wish to thank the Ontario Department of Agriculture and Food and the National Research Council of Canada for financial support of this work. We are also grateful to the Hoffmann-LaRoche Company for supplying the vitamin A.
Acceptability of Frankfurters Made from Chicken, Rabbit, Beef, and Pork R. C. BAKER, J. M. DARFLER AND D. V. VADEHRA Department of Poultry Science, Cornell University, Ithaca, New York 14850 (Received for publication November 1, 1971)
ABSTRACT Traditionally frankfurters are made from beef, pork and veal. Other meat animals, however, such as chicken and rabbit are excellent sources of protein and should make acceptable products. But in order to evaluate their acceptability in relation to those made from red meats, as much as possible of the psychological bias against frankfurters made from other meats should be removed. This project was undertaken to evaluate frankfurters made from chicken, rabbit, beef and pork when the panelists did not know the meat source and when red lighting was used to lessen color differences. Frankfurters were formulated from each of the four kinds of mean and from 50/50 combinations of each with chicken. They were evaluated by 13-14 trained judges, who rated them for tenderness, juiciness and overall acceptability. Shear press values and heating loss were also determined. Taste panel scores showed that, under the processing conditions used in this study, chicken alone and in combination with rabbit, produced frankfurters that were less firm, more juicy, better flavored and more preferred than beef alone. Heating loss and shear values were lower for chicken frankfurters. POULTRY SCIENCE 51: 1210-1214,
INTRODUCTION
F
OR centuries frankfurters have traditionally been made from beef, pork, or veal or a combination of these. However, other meat animals are excellent sources of protein and should make acceptable frankfurters. In this laboratory, frankfurters made from chicken have compared favor-
1972
ably with commercial beef frankfurters. Rabbit meat, although no published information can be found on its use in frankfurters, should also prove useful in this regard. Paul (1964) reported boning yields of 75.5% for rabbit, considerably higher than the 65.5% reported by Broadbent and Bean (1952) for fryer chickens, and a fat
Downloaded from http://ps.oxfordjournals.org/ at Library, University of Guelph on November 18, 2014
REFERENCES Allen, J . R., 1964. The role of "toxic fat" in the production of hydropericardium and ascites in chickens. Am. J. Vet. Res. 25: 1210-1219. Bird, H. R., and T. G. Culton, 1940. Generalized edema in chicks prevented by d,l-alpha tocopherol. Proc. Soc. Expt. Biol. Med. 44: 543547. Cheville, N. F., 1966. The pathology of vitamin E
deficiency in the chick. Path. Vet. 3 : 208-225. Mayor, O. Y., 1968. Histopathological aids to the diagnosis of certain poultry diseases. Vet. Bull. 38: 273-285. McCuaig, L. W., and I. Motzok, 1970. Excessive dietary vitamin E : Its alleviation of hypervitaminosis A and lack of toxicity. Poultry Sci. 49: 1050-1052. Pudelkiewicz, W. J., L. Webster and L. D. Matterson, 1964. Effects of high levels of dietary vitamin A acetate on tissue tocopherol and some related analytical observations. J. Nutr. 84: 113-117. Walker, B. L., S. P. Lall, S. J. Slinger and H. S. Bayley, 1970. Nutritional aspects of rapeseed oil: Digestibility, processing and influence of erucic acid on tissue lipids. Proc. Internat. Conf. Sci. Technol. Market. Rapeseed and Rapeseed Prod., Ste. Adele, Quebec, pp. 377-404.
1211
FRANKFURTER ACCEPTABILITY
MATERIALS AND METHODS Sample Preparation. Fresh ice packed fryers were obtained from a local processor, as was the chicken fat. Beef (boned chuck), pork (boned shoulder), and pork fat (trim fat from loins) were obtained fresh from the Cornell Department of Animal Science. Rabbit was obtained (ready-tocook) from a local rabbitry. The chicken and rabbit were hand deboned, and the beef and pork was trimmed of separable fat. All meat was then ground and analyzed for fat and total moisture. Using the results of these tests, frankfurters were formulated to approximately 26%
TABLE 1.—Components of meat block for
frankfurters made with combinations of meat and fat Formulation Number Series 1: (1) (2) (3) Series 2: (4) (5) (6) (7) (8)
Type of meat Chicken 50% 100% 100% 50%
Pork
Beef
100% 50%
— — — . — 50%
-
100%
— 50% —
—
Rabbit
— — — — — 50%
100%
Type of Fat Pork Pork Chicken Pork Pork Pork Pork Pork
fat and 55% moisture in the finished product according to the procedure of Baker et al. (1968). The amount of each type of meat and the amount of fat was adjusted according to the fat content of the meat used. The frankfurters were chopped, stuffed, linked and cooked as described in an earlier paper (Baker et al., 1969). In this manner, frankfurters were made with combinations of meat and fat according to Table 1. Series 1 included 100% chicken with chicken fat, 100% pork with pork fat, and 50% chicken/50% pork with pork fat. Series 2 included 100% chicken, 100% beef, 100% rabbit, 50% chicken/50% beef and 50% chicken/50% rabbit, all with pork fat. Testing Procedure. Samples were evaluated organoleptically by a taste panel composed of 13-14 persons all of whom have had several years of experience in evaluating poultry products. The frankfurters were served both cold and heated. They were evaluated for tenderness, juiciness, flavor and overall acceptability on a scale from 9 to 1, the higher numbers denoting the more tender, more juicy, better flavored or more acceptable products. Red lighting was used in the individual booths in the taste panel room to minimize any bias due to color differences. The panelists were not aware of the meat source of the frankfurters. Resistance to shear, both cold and heated, was determined by means of an
Downloaded from http://ps.oxfordjournals.org/ at Library, University of Guelph on November 18, 2014
content of only 7.9%. Rabbit is also known to have a very low feed conversion rate. There is little reported work on comparison of meat types in frankfurters. Carpenter et al. (1966) used various types of red meats (beef, pork and mutton), but did not use chicken. Blackshear et al. (1966) used various combinations of chicken neck meat with chicken gizzards and hearts, and beef. They found that the flavor and texture of those made with 100% beef were less acceptable than those made with chicken, but qualified these results by stating that the formulations were designed for chicken meat and were too low in added fat and moisture to make good beef frankfurters. Under normal conditions, it is difficult to evaluate frankfurters made from meats other than red meats because of a psychological bias against other meat types. But when the meat contents of the frankfurters are unknown to the consumer (the taste panelists) and a red lighting is used to obviate color differences, a truer picture of the relative acceptance can be obtained. The purpose of this study was to compare the acceptability of rabbit and chicken meat with red meat for frankfurters, removing as much as possible of the psychological bias.
1212
R. C. BAKER, J. M. DARFLER AND D. V. VADEHRA
Allo-Kramer shear press. Samples were prepared as described in an earlier paper (Baker et al., 1969). Those which were sheared hot were weighed, wrapped in foil in sets of five, heated in a plastic bag in boiling water for 20 minutes, drained and reweighed. Percent heating loss was determined from the following formula:
TABLE 2.—Analyses of finished frankfurters made with different meat combinations Proximate Analysis M e a t used
Rur Fat%
Series 1 (1) Pork
26.3 28.0
!
24.0 26.3
X 100 = % heating loss
25.2
Ave. 26.0 26.0
RESULTS AND DISCUSSION
Series 1. Taste panel results as shown in Table 3 showed no significant differences in tenderness, juiciness, or flavor, either cold
TABLE 3.—Effect
56.1 58.8 60.0
26.0
Ave. Series 2 (4) Chicken
29.3 27.3
59.4 55.3 56.2
28.3
Ave. (5) Beef-chicken
27.7 25.3
Ave. (6) Beef
This value serves as an indication of the stability of the emulsions after cooking since higher cooking losses result from less stable emulsions. Each lot was analyzed for fat, using essentially the method of Salwin et al. (1955), and moisture using the O'Haus moisture determination balance. Results are tabulated in Table 2.
56.7 53.6 58.5
27.3 25.7
Ave. (7) Rabbit-chicken
29.0 25.0
Ave.
26.5 26.5 27.0
29.0 28.0
(8) Rabbit
55.8 57.6 56.6 57.4
56.5 56.7 57.0
55.8 55.4 28.5
Ave.
55.8 55.4 57.5
55.6
or heated, in frankfurters made from pork, chicken, or a combination of the two. Overall acceptability scores, however, both cold and heated, showed that the pork-chicken combinations made frankfurters that were significantly more acceptable than those made with all chicken, although not more than those made with pork alone.
of meat components on taste panel scores for frankfurters made with several kinds of meat Taste pane scores1 Heated
Cold Type of meat
Series 1 Pork Pork-chicken Chicken Series 2 Chicken Beef-chicken Beef Rabbit-chicken Rabbit 1
Flavor
Overall accept.
Tenderness
Juiciness
Flavor
Overall accept.
5.79a 5.71a 5.67a
5.55a 5.67a 5.01a
5.40„b 5.88a 5.17b
6.79a 7.45 a 7.00a
6.93a 7.36 a 6.81a
5.83a 6.17a 5.57 a
5.86 ab 6.45a 5.64b
5.09 ab 4.60 b 3.52 c 5.34 a 5.04 ab
5 .32ab 5.05 b 4.30„ 5.75a 5 . 52ab
5.54 a 5.18a 4.16b 5.70a 5.59,
7.43 a 6.88ab 5.59 0 6.25 b 6.25 b
7.29a 6.86 ab 5.52 c 6.36b 6.30b
6.46a 5.98 ab 4.72 0 5.80 ab 5.77b
6.61a 5.91b 4.6U 5.93 ab 5.79 b
Tenderness
Juici-
6.48 a 2 6.48 a 6.36a 5.77r. 5.83a 5.00 b 5.89 a 5.88a
ness
Means for series 1 includes 42 evaluations; series 2, 56 evaluations. Means followed by the same subscript letter, within a series, are not significantly different from each other according to Duncan's multiple range test (P<0.05). 2
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weight before heating
56.2 57.2 27.2
Ave. (2) Pork-chicken (3) Chicken
weight before heating— weight after heating
Moisture %
FRANKFURTER ACCEPTABILITY
TABLE 4.—Effect of meat components on shear values and heating losses of frankfurters made with several kinds of meat Shear Values Meat Components -
Series 1: Pork. Pork-chicken Chicken Series 2: Chicken Beef-chicken Beef Rabbit-chicken Rabbit
Cold
Hot
lb./gm.
Heating Loss
lb./gm.
%
1
0.93a 1.06a 0.95a
1.34a 1.40a 0.90b
26.4 C 20.5 b 15.5a
0.98» 1.10b 1.27a 1.08b, 1.04b,
0.96b 1.06b 1.75a 1.07b 1.13b
14.0ab 17.0b 24.8o 12.7, 12.0a
1 Means followed by the same subscript letter, within a series, are not significantly different from each other according to Duncan's multiple range test (P<0.05).
Bean, 1952). Paul (1964) reported even higher yields for rabbits, an average of 75.5%. The differences in yield may be due to age and/or breed differences. Series 2. Taste panel scores for frankfurters made from chicken, beef, and rabbit, alone and in combination, showed that under the processing conditions used in this study, chicken alone and in combination, and rabbit, produced frankfurters that were less firm, more juicy, better flavored and more preferred than those made with beef alone. Firmness in a frankfurter is generally considered to be a desirable factor. However, since the taste panel found no differences in tenderness in any of the combinations, except for beef alone, their lower scores for tenderness in this case can be taken as being undesirable because of the low values for overall acceptability. Townsend et al. (1971) suggested that emulsions containing beef fat should be comminuted to 65°-75°F. (18°-24°C.) to avoid possible under or over chopping. Although the fat added was pork fat, the meat itself contained some fat, and the percentage may have been high enough to have made this a factor of importance. Those made with beef/ chicken combination were significantly less juicy and less acceptable in flavor than those made with the rabbit/chicken combinations but not those made with chicken alone or rabbit alone, when tested cold. Heated frankfurters made from chicken alone were significantly more tender and juicy than those made with rabbit meat alone, or the rabbit/chicken combination, but not more than those made with the chicken/beef combinations. Flavor scores from the panelists indicated that chicken alone produced frankfurters that were the best flavored and most acceptable although this was not significant in most cases. It appeared that, particularly when the frankfurters were
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Kramer shear values (Table 4) showed no differences in the unheated samples. When samples were heated, however, the heating losses for the frankfurters containing pork were higher than those made with chicken alone, and as a result, the Kramer shear values were also higher. The heating loss values indicated that the more chicken in the formula, the more stable was the emulsion after heating. These emulsions were formulated to approximately the same moisture and fat content, 55% and 26%, respectively, as can be seen in Table 2, and were all chopped to a uniform end temperature of 13°-14°C. Since the moisture and fat content was close to the level considered optimum for red meat frankfurters, it may be possible that the processing techniques used, including end temperature of chopping, were closer to optimum for chicken meat than they were for other meats. Results of series 2 batches using beef as a meat ingredient also point to this conclusion, as will be seen later. Boning yields for the rabbits averaged 69%, compared to 65.8% that has been reported for fryer chickens (Broadbent and
1213
1214
R. C. BAKER, J. M. DARFLER AND D. V. VADEHRA
REFERENCES Baker, R. C , J. M. Darfler, D. V. Vadehra and M. C. Bourne, 1968. Effect of level of skin on the quality of chicken frankfurters. Poultry Sci. 47: 1989-1996. Baker, R. C , J. M. Darfler and D. V. Vadehra, 1969. Type and level of fat and amount of protein and their effect on the quality of chicken frankfurters. Food Technol. 23: 803-811. Blackshear, D., J. P. Hudspeth and K. N. May,
1966. Organoleptic properties of frankfurters made from giblet meat. Poultry Sci. 45: 733— 736. Broadbent, M., and H. W. Bean, 1952. Yield of edible meat from turkeys, ducklings and different market classes of chicken. Poultry Sci. 3 1 : 446-450. Carpenter, J. A., R. L. Saffle and J. A. Christian, 1966. The effects of type of meat and levels of fat on organoleptic and other qualities of frankfurters. Food Technol. 20: 693-695. Paul, P. C , 1964. The rabbit as a source of experimental material for meat studies. J. Food Sci. 29: 865-871. Salwin, H., I. K. Bloch and J. R. Mitchell, Jr., 1955. Rapid determination of fat in meat products. J. Agric. Food Chem. 3 : 588-592. Townsend, W. E., S. A. Ackerman, L. P. Witnauer, W. E. Palm and C. E. Swift, 1971. Effects of types and levels of fat and rates and temperatures of comminution on the processing and characteristics of frankfurters. J. Food Sci. 36: 261-265.
NEWS AND NOTES (Continued from page 1197) Ohio and parts of Illinois, Indiana, Michigan and Wisconsin. Peter Cocozza has been appointed Assistant Manager of the Sales Service Department of the Chemical Division of Hoffmann-La Roche Inc. He will have a wide range of responsibilities in both the agricultural and fine chemicals departments. Hoffmann-La Roche Inc., and Nepera Chemical Company, a subsidiary of Warner-Lambert Company, announced that the Roche Chemical Division of Hoffmann-La Roche Inc. will distribute Nepera's niacinamide. GOLD KIST NOTES Gold Kist, Inc., has purchased a poultry processing plant at Ellijay, Georgia, from Pillsbury Farms, and will close its plant at Canton, Georgia, except for the frozen product department. Gold Kist has acquired an option on a Decatur, Alabama site on which to build a soybean processing facility. It is on the Tennessee River and has access to two railroads. The proposed f acility will provide needed outlets for members' soybeans in Alabama and will supply
Gold Kist mills operating in North Alabama and North Georgia with soybean meal. PFIZER NOTES The Boards of Pfizer, Inc., and Howmedica, Inc., have agreed, in principle, to the acquisition of Howmedica by Pfizer. Martin T. Fredericks, a 17-year Pfizer employee, has been appointed to the newly created position of Manager of Special Projects in the Pfizer Agricultural Division. He will investigate product acquisition candidates from both domestic and international sources, special products sales development, and other projects designed for growth and expansion of the Pfizer Agricultural Division. Pfizer, Inc. has completed the purchase of the assets and business of Heisdorf & Nelson Farms, Inc., a poultry breeding organization, of Redmond, Washington. The H&N business will be conducted by a newlycreated Pfizer subsidiary, H&N, Inc., which will report to R. H. Hendrickson, President of the Pfizer Agricultural Division, under the direction of Gerald
(Continued on page 1228)
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served hot, acceptability depended in large measure on the flavor. Since flavor is so important, however, a reason for the high acceptability of the frankfurters made from chicken alone might be suggested. Although the seasoning used was a commercial blend prepared for red meat frankfurters, it had been selected during previous research from among a number of others as being a blend that particularly enhanced the flavor of chicken frankfurters.
L. W. MCCUAIG, H. C. CARLSON AND I. MOTZOK ACKNOWLEDGMENTS
We wish to thank the Ontario Department of Agriculture and Food and the National Research Council of Canada for financial support of this work. We are also grateful to the Hoffmann-LaRoche Company for supplying the vitamin A.
Acceptability of Frankfurters Made from Chicken, Rabbit, Beef, and Pork R. C. BAKER, J. M. DARFLER AND D. V. VADEHRA Department of Poultry Science, Cornell University, Ithaca, New York 14850 (Received for publication November 1, 1971)
ABSTRACT Traditionally frankfurters are made from beef, pork and veal. Other meat animals, however, such as chicken and rabbit are excellent sources of protein and should make acceptable products. But in order to evaluate their acceptability in relation to those made from red meats, as much as possible of the psychological bias against frankfurters made from other meats should be removed. This project was undertaken to evaluate frankfurters made from chicken, rabbit, beef and pork when the panelists did not know the meat source and when red lighting was used to lessen color differences. Frankfurters were formulated from each of the four kinds of mean and from 50/50 combinations of each with chicken. They were evaluated by 13-14 trained judges, who rated them for tenderness, juiciness and overall acceptability. Shear press values and heating loss were also determined. Taste panel scores showed that, under the processing conditions used in this study, chicken alone and in combination with rabbit, produced frankfurters that were less firm, more juicy, better flavored and more preferred than beef alone. Heating loss and shear values were lower for chicken frankfurters. POULTRY SCIENCE 51: 1210-1214,
INTRODUCTION
F
OR centuries frankfurters have traditionally been made from beef, pork, or veal or a combination of these. However, other meat animals are excellent sources of protein and should make acceptable frankfurters. In this laboratory, frankfurters made from chicken have compared favor-
1972
ably with commercial beef frankfurters. Rabbit meat, although no published information can be found on its use in frankfurters, should also prove useful in this regard. Paul (1964) reported boning yields of 75.5% for rabbit, considerably higher than the 65.5% reported by Broadbent and Bean (1952) for fryer chickens, and a fat
Downloaded from http://ps.oxfordjournals.org/ at Library, University of Guelph on November 18, 2014
REFERENCES Allen, J . R., 1964. The role of "toxic fat" in the production of hydropericardium and ascites in chickens. Am. J. Vet. Res. 25: 1210-1219. Bird, H. R., and T. G. Culton, 1940. Generalized edema in chicks prevented by d,l-alpha tocopherol. Proc. Soc. Expt. Biol. Med. 44: 543547. Cheville, N. F., 1966. The pathology of vitamin E
deficiency in the chick. Path. Vet. 3 : 208-225. Mayor, O. Y., 1968. Histopathological aids to the diagnosis of certain poultry diseases. Vet. Bull. 38: 273-285. McCuaig, L. W., and I. Motzok, 1970. Excessive dietary vitamin E : Its alleviation of hypervitaminosis A and lack of toxicity. Poultry Sci. 49: 1050-1052. Pudelkiewicz, W. J., L. Webster and L. D. Matterson, 1964. Effects of high levels of dietary vitamin A acetate on tissue tocopherol and some related analytical observations. J. Nutr. 84: 113-117. Walker, B. L., S. P. Lall, S. J. Slinger and H. S. Bayley, 1970. Nutritional aspects of rapeseed oil: Digestibility, processing and influence of erucic acid on tissue lipids. Proc. Internat. Conf. Sci. Technol. Market. Rapeseed and Rapeseed Prod., Ste. Adele, Quebec, pp. 377-404.
1211
FRANKFURTER ACCEPTABILITY
MATERIALS AND METHODS Sample Preparation. Fresh ice packed fryers were obtained from a local processor, as was the chicken fat. Beef (boned chuck), pork (boned shoulder), and pork fat (trim fat from loins) were obtained fresh from the Cornell Department of Animal Science. Rabbit was obtained (ready-tocook) from a local rabbitry. The chicken and rabbit were hand deboned, and the beef and pork was trimmed of separable fat. All meat was then ground and analyzed for fat and total moisture. Using the results of these tests, frankfurters were formulated to approximately 26%
TABLE 1.—Components of meat block for
frankfurters made with combinations of meat and fat Formulation Number Series 1: (1) (2) (3) Series 2: (4) (5) (6) (7) (8)
Type of meat Chicken 50% 100% 100% 50%
Pork
Beef
100% 50%
— — — . — 50%
-
100%
— 50% —
—
Rabbit
— — — — — 50%
100%
Type of Fat Pork Pork Chicken Pork Pork Pork Pork Pork
fat and 55% moisture in the finished product according to the procedure of Baker et al. (1968). The amount of each type of meat and the amount of fat was adjusted according to the fat content of the meat used. The frankfurters were chopped, stuffed, linked and cooked as described in an earlier paper (Baker et al., 1969). In this manner, frankfurters were made with combinations of meat and fat according to Table 1. Series 1 included 100% chicken with chicken fat, 100% pork with pork fat, and 50% chicken/50% pork with pork fat. Series 2 included 100% chicken, 100% beef, 100% rabbit, 50% chicken/50% beef and 50% chicken/50% rabbit, all with pork fat. Testing Procedure. Samples were evaluated organoleptically by a taste panel composed of 13-14 persons all of whom have had several years of experience in evaluating poultry products. The frankfurters were served both cold and heated. They were evaluated for tenderness, juiciness, flavor and overall acceptability on a scale from 9 to 1, the higher numbers denoting the more tender, more juicy, better flavored or more acceptable products. Red lighting was used in the individual booths in the taste panel room to minimize any bias due to color differences. The panelists were not aware of the meat source of the frankfurters. Resistance to shear, both cold and heated, was determined by means of an
Downloaded from http://ps.oxfordjournals.org/ at Library, University of Guelph on November 18, 2014
content of only 7.9%. Rabbit is also known to have a very low feed conversion rate. There is little reported work on comparison of meat types in frankfurters. Carpenter et al. (1966) used various types of red meats (beef, pork and mutton), but did not use chicken. Blackshear et al. (1966) used various combinations of chicken neck meat with chicken gizzards and hearts, and beef. They found that the flavor and texture of those made with 100% beef were less acceptable than those made with chicken, but qualified these results by stating that the formulations were designed for chicken meat and were too low in added fat and moisture to make good beef frankfurters. Under normal conditions, it is difficult to evaluate frankfurters made from meats other than red meats because of a psychological bias against other meat types. But when the meat contents of the frankfurters are unknown to the consumer (the taste panelists) and a red lighting is used to obviate color differences, a truer picture of the relative acceptance can be obtained. The purpose of this study was to compare the acceptability of rabbit and chicken meat with red meat for frankfurters, removing as much as possible of the psychological bias.
1212
R. C. BAKER, J. M. DARFLER AND D. V. VADEHRA
Allo-Kramer shear press. Samples were prepared as described in an earlier paper (Baker et al., 1969). Those which were sheared hot were weighed, wrapped in foil in sets of five, heated in a plastic bag in boiling water for 20 minutes, drained and reweighed. Percent heating loss was determined from the following formula:
TABLE 2.—Analyses of finished frankfurters made with different meat combinations Proximate Analysis M e a t used
Rur Fat%
Series 1 (1) Pork
26.3 28.0
!
24.0 26.3
X 100 = % heating loss
25.2
Ave. 26.0 26.0
RESULTS AND DISCUSSION
Series 1. Taste panel results as shown in Table 3 showed no significant differences in tenderness, juiciness, or flavor, either cold
TABLE 3.—Effect
56.1 58.8 60.0
26.0
Ave. Series 2 (4) Chicken
29.3 27.3
59.4 55.3 56.2
28.3
Ave. (5) Beef-chicken
27.7 25.3
Ave. (6) Beef
This value serves as an indication of the stability of the emulsions after cooking since higher cooking losses result from less stable emulsions. Each lot was analyzed for fat, using essentially the method of Salwin et al. (1955), and moisture using the O'Haus moisture determination balance. Results are tabulated in Table 2.
56.7 53.6 58.5
27.3 25.7
Ave. (7) Rabbit-chicken
29.0 25.0
Ave.
26.5 26.5 27.0
29.0 28.0
(8) Rabbit
55.8 57.6 56.6 57.4
56.5 56.7 57.0
55.8 55.4 28.5
Ave.
55.8 55.4 57.5
55.6
or heated, in frankfurters made from pork, chicken, or a combination of the two. Overall acceptability scores, however, both cold and heated, showed that the pork-chicken combinations made frankfurters that were significantly more acceptable than those made with all chicken, although not more than those made with pork alone.
of meat components on taste panel scores for frankfurters made with several kinds of meat Taste pane scores1 Heated
Cold Type of meat
Series 1 Pork Pork-chicken Chicken Series 2 Chicken Beef-chicken Beef Rabbit-chicken Rabbit 1
Flavor
Overall accept.
Tenderness
Juiciness
Flavor
Overall accept.
5.79a 5.71a 5.67a
5.55a 5.67a 5.01a
5.40„b 5.88a 5.17b
6.79a 7.45 a 7.00a
6.93a 7.36 a 6.81a
5.83a 6.17a 5.57 a
5.86 ab 6.45a 5.64b
5.09 ab 4.60 b 3.52 c 5.34 a 5.04 ab
5 .32ab 5.05 b 4.30„ 5.75a 5 . 52ab
5.54 a 5.18a 4.16b 5.70a 5.59,
7.43 a 6.88ab 5.59 0 6.25 b 6.25 b
7.29a 6.86 ab 5.52 c 6.36b 6.30b
6.46a 5.98 ab 4.72 0 5.80 ab 5.77b
6.61a 5.91b 4.6U 5.93 ab 5.79 b
Tenderness
Juici-
6.48 a 2 6.48 a 6.36a 5.77r. 5.83a 5.00 b 5.89 a 5.88a
ness
Means for series 1 includes 42 evaluations; series 2, 56 evaluations. Means followed by the same subscript letter, within a series, are not significantly different from each other according to Duncan's multiple range test (P<0.05). 2
Downloaded from http://ps.oxfordjournals.org/ at Library, University of Guelph on November 18, 2014
weight before heating
56.2 57.2 27.2
Ave. (2) Pork-chicken (3) Chicken
weight before heating— weight after heating
Moisture %
FRANKFURTER ACCEPTABILITY
TABLE 4.—Effect of meat components on shear values and heating losses of frankfurters made with several kinds of meat Shear Values Meat Components -
Series 1: Pork. Pork-chicken Chicken Series 2: Chicken Beef-chicken Beef Rabbit-chicken Rabbit
Cold
Hot
lb./gm.
Heating Loss
lb./gm.
%
1
0.93a 1.06a 0.95a
1.34a 1.40a 0.90b
26.4 C 20.5 b 15.5a
0.98» 1.10b 1.27a 1.08b, 1.04b,
0.96b 1.06b 1.75a 1.07b 1.13b
14.0ab 17.0b 24.8o 12.7, 12.0a
1 Means followed by the same subscript letter, within a series, are not significantly different from each other according to Duncan's multiple range test (P<0.05).
Bean, 1952). Paul (1964) reported even higher yields for rabbits, an average of 75.5%. The differences in yield may be due to age and/or breed differences. Series 2. Taste panel scores for frankfurters made from chicken, beef, and rabbit, alone and in combination, showed that under the processing conditions used in this study, chicken alone and in combination, and rabbit, produced frankfurters that were less firm, more juicy, better flavored and more preferred than those made with beef alone. Firmness in a frankfurter is generally considered to be a desirable factor. However, since the taste panel found no differences in tenderness in any of the combinations, except for beef alone, their lower scores for tenderness in this case can be taken as being undesirable because of the low values for overall acceptability. Townsend et al. (1971) suggested that emulsions containing beef fat should be comminuted to 65°-75°F. (18°-24°C.) to avoid possible under or over chopping. Although the fat added was pork fat, the meat itself contained some fat, and the percentage may have been high enough to have made this a factor of importance. Those made with beef/ chicken combination were significantly less juicy and less acceptable in flavor than those made with the rabbit/chicken combinations but not those made with chicken alone or rabbit alone, when tested cold. Heated frankfurters made from chicken alone were significantly more tender and juicy than those made with rabbit meat alone, or the rabbit/chicken combination, but not more than those made with the chicken/beef combinations. Flavor scores from the panelists indicated that chicken alone produced frankfurters that were the best flavored and most acceptable although this was not significant in most cases. It appeared that, particularly when the frankfurters were
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Kramer shear values (Table 4) showed no differences in the unheated samples. When samples were heated, however, the heating losses for the frankfurters containing pork were higher than those made with chicken alone, and as a result, the Kramer shear values were also higher. The heating loss values indicated that the more chicken in the formula, the more stable was the emulsion after heating. These emulsions were formulated to approximately the same moisture and fat content, 55% and 26%, respectively, as can be seen in Table 2, and were all chopped to a uniform end temperature of 13°-14°C. Since the moisture and fat content was close to the level considered optimum for red meat frankfurters, it may be possible that the processing techniques used, including end temperature of chopping, were closer to optimum for chicken meat than they were for other meats. Results of series 2 batches using beef as a meat ingredient also point to this conclusion, as will be seen later. Boning yields for the rabbits averaged 69%, compared to 65.8% that has been reported for fryer chickens (Broadbent and
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R. C. BAKER, J. M. DARFLER AND D. V. VADEHRA
REFERENCES Baker, R. C , J. M. Darfler, D. V. Vadehra and M. C. Bourne, 1968. Effect of level of skin on the quality of chicken frankfurters. Poultry Sci. 47: 1989-1996. Baker, R. C , J. M. Darfler and D. V. Vadehra, 1969. Type and level of fat and amount of protein and their effect on the quality of chicken frankfurters. Food Technol. 23: 803-811. Blackshear, D., J. P. Hudspeth and K. N. May,
1966. Organoleptic properties of frankfurters made from giblet meat. Poultry Sci. 45: 733— 736. Broadbent, M., and H. W. Bean, 1952. Yield of edible meat from turkeys, ducklings and different market classes of chicken. Poultry Sci. 3 1 : 446-450. Carpenter, J. A., R. L. Saffle and J. A. Christian, 1966. The effects of type of meat and levels of fat on organoleptic and other qualities of frankfurters. Food Technol. 20: 693-695. Paul, P. C , 1964. The rabbit as a source of experimental material for meat studies. J. Food Sci. 29: 865-871. Salwin, H., I. K. Bloch and J. R. Mitchell, Jr., 1955. Rapid determination of fat in meat products. J. Agric. Food Chem. 3 : 588-592. Townsend, W. E., S. A. Ackerman, L. P. Witnauer, W. E. Palm and C. E. Swift, 1971. Effects of types and levels of fat and rates and temperatures of comminution on the processing and characteristics of frankfurters. J. Food Sci. 36: 261-265.
NEWS AND NOTES (Continued from page 1197) Ohio and parts of Illinois, Indiana, Michigan and Wisconsin. Peter Cocozza has been appointed Assistant Manager of the Sales Service Department of the Chemical Division of Hoffmann-La Roche Inc. He will have a wide range of responsibilities in both the agricultural and fine chemicals departments. Hoffmann-La Roche Inc., and Nepera Chemical Company, a subsidiary of Warner-Lambert Company, announced that the Roche Chemical Division of Hoffmann-La Roche Inc. will distribute Nepera's niacinamide. GOLD KIST NOTES Gold Kist, Inc., has purchased a poultry processing plant at Ellijay, Georgia, from Pillsbury Farms, and will close its plant at Canton, Georgia, except for the frozen product department. Gold Kist has acquired an option on a Decatur, Alabama site on which to build a soybean processing facility. It is on the Tennessee River and has access to two railroads. The proposed f acility will provide needed outlets for members' soybeans in Alabama and will supply
Gold Kist mills operating in North Alabama and North Georgia with soybean meal. PFIZER NOTES The Boards of Pfizer, Inc., and Howmedica, Inc., have agreed, in principle, to the acquisition of Howmedica by Pfizer. Martin T. Fredericks, a 17-year Pfizer employee, has been appointed to the newly created position of Manager of Special Projects in the Pfizer Agricultural Division. He will investigate product acquisition candidates from both domestic and international sources, special products sales development, and other projects designed for growth and expansion of the Pfizer Agricultural Division. Pfizer, Inc. has completed the purchase of the assets and business of Heisdorf & Nelson Farms, Inc., a poultry breeding organization, of Redmond, Washington. The H&N business will be conducted by a newlycreated Pfizer subsidiary, H&N, Inc., which will report to R. H. Hendrickson, President of the Pfizer Agricultural Division, under the direction of Gerald
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served hot, acceptability depended in large measure on the flavor. Since flavor is so important, however, a reason for the high acceptability of the frankfurters made from chicken alone might be suggested. Although the seasoning used was a commercial blend prepared for red meat frankfurters, it had been selected during previous research from among a number of others as being a blend that particularly enhanced the flavor of chicken frankfurters.