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Effect of Type, Age, and Freezing of Poultry Meat Before Processing on the Quality of Chicken Frankfurters
747
CHICKEN FRANKFURTERS
SUMMARY
Stuffing speeds from a low of hand stuffing to a high of 19.5 in./sec. did not significantly affect the finished product as measured by taste panel scores, or shear values. REFERENCES American Meat Institute Foundation, 1960. Science of Meat and Meat Products. W. H. Freeman and Co., San Francisco, California. Baker, R. C, J. M. Darner and M. C. Bourne, 1968. The effect of level of skin on the quality of chicken frankfurters. Poultry Sci. 48: 1989. Baker, R. C, J. Darner and D. V. Vadehra, 1969. Type and level of fat and amount of protein and their effect on the quality of chicken frankfurters. Food Tech. 23 : 100. Cavalier, M. J., 1969. Personal communication. Hopper, P. F., 1963. Protein film makes superior sausage casing. Food Eng. 3S: 102.
Effect of Type, Age, and Freezing of Poultry Meat Before Processing on the Quality of Chicken Frankfurters R. C. BAKER, J. M. DARFLER AND D. V. VADEHRA
Department of Poultry Science, Cornell University, Ithaca, N.Y. 14850 (Received for publication December 8, 1969)
A
T THE present time there is a tremen- dous amount of interest in combining poultry meat with other meats in emulsion type meat products. In this regard, the relative merits of various ages and types of poultry in frankfurters is of concern. Considerable work has been done in recent years to determine the effect of type, age and part of poultry meat on its emulsifying ability (Maurer et al, 1966, 1969; Hudspeth et al, 1967, 1969). While fat emulsification no doubt plays a large role in the formation of a good sausage emulsion and subsequently a good finished product, other factors may also be important. This study was undertaken to evaluate the relative effectiveness of meat from fryers, hens and turkeys in making frank-
furters. The effect of freezing the meat prior to processing was also determined. MATERIALS AND METHODS Experiment 1. Effect of type and age. Heavy hens (Cornish X White Rocks, 17 months old) and fryers (9 weeks old) were procured from a local processor. On arrival, they were packaged in polyethylene bags and held at — 30°C. for approximately one month. Frozen turkey (24 weeks old) were obtained from the same processor. After thawing at room temperature, all poultry was deboned by hand. As much of the abdominal fat as possible was removed. The following day, the meat was ground, analyzed for fat and moisture, and made into frankfurters as outlined by Baker et al.
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Stuffing chicken frankfurter emulsion in three different types of casings, cellulosic (skinless), collagen and natural (sheep casings), resulted in no difference of significance in the tenderness, juiciness, or flavor of the interior of finished frankfurters. Overall acceptability scores from a seven member trained taste panel and preference scores from a 28 member untrained panel for the heated frankfurters showed a definite preference for the "skinless" frankfurters, with those stuffed in the collagen casings next. Shear values of the interior, and percent moisture in the finished frankfurters were not significantly different.
748
R. C. BAKER, J. M. DARFLER AND D. V. VADEHRA
(1968). Since the fat content of each lot averaged 8-11%, the following formula was used for all lots:
weight after heating for shearing — original weight — X 100 = % loss due to heating ;— original weight cooler for three days. The frozen portion was partially thawed by moving to a 2°C. cooler overnight. The following day, the ice packaged portion was deboned, and both portions were ground and made into frankfurters by the formula and method above. After grinding, both portions were adjusted to 3°C. before processing, so that the chopping time for the two batches would be similar. Each of the experiments was duplicated the following week. Testing methods: Random samples from each lot were analyzed after cooking for fat, using the method of Salwin et al. (1955) but using sulfuric acid and water instead of nitric acid and perchloric acid. They averaged 25-26%. Moisture was de-
This value serves as an indication of the stability of the emulsion. Lower values indicate a more stable emulsion since those samples have lost less water and fat on heating. All samples were tested organoleptically by a taste panel of seven experienced judges for tenderness, juiciness, flavor and overall acceptability. A semi-structured scale from 9-1 was used with the higher number indicating the more tender, more juicy, better flavored and more acceptable product. Samples were tested both cold and hot. The samples were heated by immersing in boiling water (150 ml. per frankfurter), heating to boiling, then removing from the heat source and allowing to stand for 20 minutes. All testing was done in individual booths in an air-conditioned room. Red
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termined using A.O.A.C. methods (1965), and averaged 56.3-57.4%. The stability of the emulsion was tested using essentially the procedure of Meyer et Poultry meat 4767 g. Chicken fat 2127 g. al. (1964). Twenty-five grams of emulsion 1560 g Ice were packed into a 50 ml. polyproplene 136 g. Salt centrifuge tube. The tubes were then Seasoning 60 g. cooked for ten minutes in boiling water. Sugar 30 g. They were inverted over a funnel which Sodium nitrate 2.5 g. Sodium nitrite had been placed in a 25 ml. graduated cyl1.2 g The end temperature for chopping of all inder, and drained for five minutes. The amount of drip was measured, then multibatches was 13-14°C. plied by four to obtain the percent stability. Experiment 2. Effect of freezing before proTenderness of the finished product, both cessing. Fryers (9 weeks old) were obunheated and heated, was determined by tained from a commercial processor. Upon the use of the Allo-Kramer shear press, fitarrival, one half of the lot was immediately ted with the standard shear cell. Compreshand deboned, packaged and frozen at sion values were determined from the first — 30°C. The remainder was stored in the peak in the curve. Samples were prepared original wirebound case, well iced, at 2°C. and heated as described in a previous paper The chicken was stored in the freezer or (Baker e£ al., 1968).
749
CHICKEN FRANKFURTERS TABLE 1.—Effect
of age and type of poultry on taste panel scores for chicken frankfurters Taste panel-—cold
Age arid type
Taste panel--heated
Tenderness
Juiciness
Flavor
Overall acceptability
Tenderness
Juiciness
Flavor
Overall acceptability
Run 1 Run 2 Avg.
6.57 1 6.57 6.57
5.71 5.93 5.82
6.57 6.43 6.50
6.57 6.76 6.67
7.07 7.43 7.25
7.07 7.29 7.18
6.79 6.81 6.80
6.86 7.14 7.00
Hen
Run 1 Run 2 Avg.
6.48 6.43 6.46
5.71 5.71 5.71
6.48 6.50 6.49
6.00 6.00 6.00
7.07 7.00 7.04
7.48 7.14 7.31
7.00 6.86 6.93
6.86 7.14 7.00
Turkey
Run 1 Run 2 Avg.
7.50 7.29 7.40
4.50 5.29 4.89
6.64 6.61 6.63
5.79 6.14 5.97
8.10 8.00 8.05
7.57 6.79 7.18
7.04 6.86 6.95
6.57 6.79 6.68
FHT 2
N.S.
N.S.
N.S.
HFT
N.S.
N.S.
N.S.
Duncan's multiple range test 1
Mean in each column is the average of 14 evaluations. F = frver; H = hen; T = turkey. Symbols underlined are not significantly different from each other (P<0.05)^ N.S. indicates no significance (P<0.05). 2
lighting was used to minimize any bias due to slight color differences. RESULTS AND DISCUSSION Experiment 1. Effect of age and type of poultry. As can be seen in Table 1, there was no difference of significance in juiciness, flavor, or overall acceptability due to type or age of poultry. Turkey meat produced a frankfurter that was significantly more tender than either ages of chicken, as determined by the taste panel tenderness scores, both cold and heated. Compression values (see Table 2) on the unheated samples also indicated that the turkey meat frankfurters were more tender, since they were significantly lower than values obtained from frankfurters made from hen or fryer meat. As stated by Baker et al. (1968), one of the major problems with frankfurters made from poultry is their lack of firmness. The higher tenderness scores for turkey, therefore, are presumed to be a negative characteristic. Turkey meat emulsions were also the least stable as indicated by the higher stability values. The higher values indicate more cookout,
hence, less stability. Evidently, the stability of the emulsion contributes in a measure to the firmness of the finished product, at least in those sausage type products that are not heated for serving. Compression values of the heated samples showed that the samples from hen meat were significantly more firm than those made from either turkey or fryer meat. Due to the age TABLE 2.—Effect of age and type of poultry on compression values, emulsion stability and heating loss of chicken frankfurters Compression values Age and type
Emulsion stability 4
Heating loss
Cold lb./gm.
Heated lb./gm.
Fryer
Run 1 Run 2 Avg.
0.951 0.79 0.87
0.70 0.68 0.69
Hen
Run 1 Run 2 Avg.
0.94 0.75 0.85
1.06 1.08 1.07
11.2 7.2 9.2
19.1 21.5 20.3
Turkey R u n 1 Run 2 Avg.
0.69 0.71 0.70
0.80 0.84 0.82
14.0 11.6 12.8
21.6 20.8 21.2
Duncan's multiple range test
FHT3
FTH
FHT
FHT
1
%
4.0! 2.0 3.0
%
9.0 10.8 9.9
M e a n is the average of 3 determinations using 5 frankfurters per determination. 2 M e a n is the average of 3 determinations. 3 Coding a n d significance are the same as for Table 1. 4 Percent of drip obtained after cooking the emulsion for 10 minutes at 10°C.
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Fryer
750
R.
C. BAKER, J. M.
DARFLER AND D. V. VADEHRA
TABLE 3.—Effect
be true, and on the basis of the taste panel evaluations, the differences are also slight. On the basis of compression values and the emulsion stability test, however, fryer and hen meat produce a significantly better emulsion than does turkey meat. Very slight differences in the color of the frankfurters were noted, those made from fryer meat being the lightest, those from turkey the darkest. All, however, were very pale in comparison to a red meat frankfurter since they were made from natural proportions of carcass meat (not including giblets) and no additional coloring material was added. Comments from the taste panel indicated that the tough connective tissue pieces in the frankfurters made from hens were somewhat objectionable, and were noticeable in both the cold and heated samples. Reducing the particle size further during processing would probably reduce or eliminate this condition. Several panelists commented that the frankfurter made from turkey had more of a "chicken flavor" than those made from chicken, although all were seasoned alike, with a commercial seasoning made for red meat frankfurters. Experiment 2. Effect of freezing the meat before processing. As can be seen in Table 3, by all the subjective methods used for
of freezing meat before processing on taste panel scores for chicken frankfurters Taste panel—heated
Taste panel—cold Conditioni of meat
Tenderness
Juiciness
Flavor
Overall acceptability
Tenderness
Juiciness
Flavor
Overall acceptability
Fresh
Run 1 Run 2 Avg.
6.36 1 6.43 6.40
5.93 6.00 5.97
5.86 6.76 6.31
5.93 6.43 6.18
6.79 7.29 7.04
7.21 7.36 7.29
6.93 6.86 6.90
6.86 7.00 6.93
Frozen
Run 1 Run 2 Avg.
6.79 6.79 6.79
6.14 5.93 6.04
6.21 6.79 6.50
6.29 6.57 6.43
6.93 7.43 7.18
7.57 7.07 7.32
7.07 7.36 7.22
7.00 7.57 7.29
N.S.
N.S.
N.S.
N.S.
N.S.
N.S.
N.S.
N.S.
Signiflcancs,2 1 2
Mean is the average of 14 evaluations. N.S. indicates no significance between fresh and frozen meat.
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of the hens at the time of slaughter (17 months as contrasted to 24 weeks for the turkeys and 9 weeks for the fryers) the meat from them had considerably more and firmer connective tissue than the other two samples. When heated this became even tougher since the collagen in the connective tissue was probably in the shrinking stage which occurs prior to solubilization (Bendall, 1963). The higher percent heating loss (20% compared to 10% for fryers) in the samples made from hen meat also contributed to the higher compression values since this loss was composed principally of moisture and fat. Percent heating loss is also an indication of the stability of the emulsion after processing. These results show that under the processing conditions used in this study, the frankfurters made from hen and turkey meat were less stable than those made from fryer meat. The stability of the emulsion made from the three types and ages of poultry (fryers were most stable, followed by hens and turkeys) follow the same trend as the emulsifying capacity of their protein extracts as determined by Hudspeth et al. (1967). On the basis of their results, they concluded that turkey would not be as useful as chicken meat in emulsion type products, although the differences noted were not always significant. These results show this to
751
CHICKEN FRANKFURTERS TABLE 4.—Effect of freezing meat before processing on compression values, emulsion stability and heating loss of chicken frankfurters Compression values Condition of meat
Cold lb./gm.
Heated lb./gm.
1.141 0.74 0.94
Frozen Run 1 Run 2 Avg. Significance 3
Fresh
Run 1 Run 2 Avg.
Emulsion stability
Heating loss
%«
%
0.80 0.69 0.75
1.92 2.1 2.0
8.8 9.5 9.2
0.87 0.72 0.80
0.75 0.70 0.73
8.6 9.2 8.9
10.7 11.4 11.1
N.S.
N.S.
**
**
measuring differences between frankfurters made from frozen or fresh fryer meat, there were no significant differences between the two. Kramer maximum force values (Table 4), both cold and heated (no compression peaks were evident in these samples) also showed no differences of significance. The emulsion stability test and the percent loss on heating for shearing showed that fresh meat makes a significantly more stable frankfurter than does frozen meat but these differences are probably in the range where they are not obvious to the consumer. SUMMARY
Frankfurters were made using turkey, hen and fryer meat. Turkey meat produced a less stable emulsion and a frankfurter that was significantly more tender than did hen or fryer meat. Hen meat produced a significantly firmer frankfurter when tested after heating principally because of the tougher connective tissue in older birds.
REFERENCES Association of Official Agricultural Chemists, 1965. Official Methods for Analysis. 10th ed. Assoc, of Official Agr. Chemists, Washington, D.C. Baker, R. C , J. M. Darfler and M. C. Bourne, 1968. The effect of level of skin on the quality of chicken frankfurters. Poultry Sci. 47: 19901996. Bendall, J. R., 1963. Meat proteins. Symposium on Foods: Proteins and Their Reactions, Avi Publishing Co., Westport, Conn. Hudspeth, J. P., and K. N. May, 1967. A study of the emulsifying capacity of salt-soluble proteins of poultry meat. 1. Light and dark meat tissues of turkeys, hens and broilers, and dark meat tissues of ducks. Food Tech. 2 1 : 1141-1142. Hudspeth, J. P., and K. N. May, 1969. Emulsifying capacity of salt-soluble proteins of poultry meat. 2. Heart, gizzard and skin from broilers, turkeys, hens and ducks. Food Tech. 2 3 : 373374. Maurer, A. J., and R. C. Baker, 1966. The relationship between collagen content and emulsifying capacity of poultry meat. Poultry Sci. 4 5 : 1317-1321. Maurer, A. J., R. C. Baker and D. V. Vadehra, 1969. Kind and concentration of soluble protein extracts and their effect on the emulsifying capacity of poultry meat. Food Tech. 2 3 : 575-577. Meyer, J. A., W. L. Brown, N. E. Giltner and J. R. Guinn, 1964. Effect of emulsifiers on the stability of sausage emulsions. Food Tech. 18: 1796-1798. Salwin, H., I. K. Block and J. H. Mitchell, Jr., 1955. Rapid determination of fat in meat products. J. Agr. Food Chem. 3 : 588-591.
AUGUST 23-29. TWENTY-FIRST ANNUAL MEETING OF THE AMERICAN INSTITUTE OF BIOLOGICAL SCIENCES, BLOOMINGTON, INDIANA AUGUST 27-29. MARKETING CONFERENCE, INSTITUTE OF AMERICAN POULTRY INDUSTRIES, HOTEL AMBASSADOR, CHICAGO, ILLINOIS
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1 Mean is the average of 3 determinations using 5 frankfurters per2 determination. Mean is the average of 3 determinations. 5 ** Indicates significance (P<0.01); N.S. indicates no significance between fresh and frozen meat. 4 Percent of drip obtained after cooking the emulsion for 10 minutes at 10°C.
There was no difference of significance in juiciness, flavor or overall acceptability due to the kind or age of the poultry. Frankfurters were also made with fresh and frozen fryer meat. Under the conditions of this study, freezing had essentially no adverse effect on the finished product.
CHICKEN FRANKFURTERS
SUMMARY
Stuffing speeds from a low of hand stuffing to a high of 19.5 in./sec. did not significantly affect the finished product as measured by taste panel scores, or shear values. REFERENCES American Meat Institute Foundation, 1960. Science of Meat and Meat Products. W. H. Freeman and Co., San Francisco, California. Baker, R. C, J. M. Darner and M. C. Bourne, 1968. The effect of level of skin on the quality of chicken frankfurters. Poultry Sci. 48: 1989. Baker, R. C, J. Darner and D. V. Vadehra, 1969. Type and level of fat and amount of protein and their effect on the quality of chicken frankfurters. Food Tech. 23 : 100. Cavalier, M. J., 1969. Personal communication. Hopper, P. F., 1963. Protein film makes superior sausage casing. Food Eng. 3S: 102.
Effect of Type, Age, and Freezing of Poultry Meat Before Processing on the Quality of Chicken Frankfurters R. C. BAKER, J. M. DARFLER AND D. V. VADEHRA
Department of Poultry Science, Cornell University, Ithaca, N.Y. 14850 (Received for publication December 8, 1969)
A
T THE present time there is a tremen- dous amount of interest in combining poultry meat with other meats in emulsion type meat products. In this regard, the relative merits of various ages and types of poultry in frankfurters is of concern. Considerable work has been done in recent years to determine the effect of type, age and part of poultry meat on its emulsifying ability (Maurer et al, 1966, 1969; Hudspeth et al, 1967, 1969). While fat emulsification no doubt plays a large role in the formation of a good sausage emulsion and subsequently a good finished product, other factors may also be important. This study was undertaken to evaluate the relative effectiveness of meat from fryers, hens and turkeys in making frank-
furters. The effect of freezing the meat prior to processing was also determined. MATERIALS AND METHODS Experiment 1. Effect of type and age. Heavy hens (Cornish X White Rocks, 17 months old) and fryers (9 weeks old) were procured from a local processor. On arrival, they were packaged in polyethylene bags and held at — 30°C. for approximately one month. Frozen turkey (24 weeks old) were obtained from the same processor. After thawing at room temperature, all poultry was deboned by hand. As much of the abdominal fat as possible was removed. The following day, the meat was ground, analyzed for fat and moisture, and made into frankfurters as outlined by Baker et al.
Downloaded from http://ps.oxfordjournals.org/ by guest on April 8, 2015
Stuffing chicken frankfurter emulsion in three different types of casings, cellulosic (skinless), collagen and natural (sheep casings), resulted in no difference of significance in the tenderness, juiciness, or flavor of the interior of finished frankfurters. Overall acceptability scores from a seven member trained taste panel and preference scores from a 28 member untrained panel for the heated frankfurters showed a definite preference for the "skinless" frankfurters, with those stuffed in the collagen casings next. Shear values of the interior, and percent moisture in the finished frankfurters were not significantly different.
748
R. C. BAKER, J. M. DARFLER AND D. V. VADEHRA
(1968). Since the fat content of each lot averaged 8-11%, the following formula was used for all lots:
weight after heating for shearing — original weight — X 100 = % loss due to heating ;— original weight cooler for three days. The frozen portion was partially thawed by moving to a 2°C. cooler overnight. The following day, the ice packaged portion was deboned, and both portions were ground and made into frankfurters by the formula and method above. After grinding, both portions were adjusted to 3°C. before processing, so that the chopping time for the two batches would be similar. Each of the experiments was duplicated the following week. Testing methods: Random samples from each lot were analyzed after cooking for fat, using the method of Salwin et al. (1955) but using sulfuric acid and water instead of nitric acid and perchloric acid. They averaged 25-26%. Moisture was de-
This value serves as an indication of the stability of the emulsion. Lower values indicate a more stable emulsion since those samples have lost less water and fat on heating. All samples were tested organoleptically by a taste panel of seven experienced judges for tenderness, juiciness, flavor and overall acceptability. A semi-structured scale from 9-1 was used with the higher number indicating the more tender, more juicy, better flavored and more acceptable product. Samples were tested both cold and hot. The samples were heated by immersing in boiling water (150 ml. per frankfurter), heating to boiling, then removing from the heat source and allowing to stand for 20 minutes. All testing was done in individual booths in an air-conditioned room. Red
Downloaded from http://ps.oxfordjournals.org/ by guest on April 8, 2015
termined using A.O.A.C. methods (1965), and averaged 56.3-57.4%. The stability of the emulsion was tested using essentially the procedure of Meyer et Poultry meat 4767 g. Chicken fat 2127 g. al. (1964). Twenty-five grams of emulsion 1560 g Ice were packed into a 50 ml. polyproplene 136 g. Salt centrifuge tube. The tubes were then Seasoning 60 g. cooked for ten minutes in boiling water. Sugar 30 g. They were inverted over a funnel which Sodium nitrate 2.5 g. Sodium nitrite had been placed in a 25 ml. graduated cyl1.2 g The end temperature for chopping of all inder, and drained for five minutes. The amount of drip was measured, then multibatches was 13-14°C. plied by four to obtain the percent stability. Experiment 2. Effect of freezing before proTenderness of the finished product, both cessing. Fryers (9 weeks old) were obunheated and heated, was determined by tained from a commercial processor. Upon the use of the Allo-Kramer shear press, fitarrival, one half of the lot was immediately ted with the standard shear cell. Compreshand deboned, packaged and frozen at sion values were determined from the first — 30°C. The remainder was stored in the peak in the curve. Samples were prepared original wirebound case, well iced, at 2°C. and heated as described in a previous paper The chicken was stored in the freezer or (Baker e£ al., 1968).
749
CHICKEN FRANKFURTERS TABLE 1.—Effect
of age and type of poultry on taste panel scores for chicken frankfurters Taste panel-—cold
Age arid type
Taste panel--heated
Tenderness
Juiciness
Flavor
Overall acceptability
Tenderness
Juiciness
Flavor
Overall acceptability
Run 1 Run 2 Avg.
6.57 1 6.57 6.57
5.71 5.93 5.82
6.57 6.43 6.50
6.57 6.76 6.67
7.07 7.43 7.25
7.07 7.29 7.18
6.79 6.81 6.80
6.86 7.14 7.00
Hen
Run 1 Run 2 Avg.
6.48 6.43 6.46
5.71 5.71 5.71
6.48 6.50 6.49
6.00 6.00 6.00
7.07 7.00 7.04
7.48 7.14 7.31
7.00 6.86 6.93
6.86 7.14 7.00
Turkey
Run 1 Run 2 Avg.
7.50 7.29 7.40
4.50 5.29 4.89
6.64 6.61 6.63
5.79 6.14 5.97
8.10 8.00 8.05
7.57 6.79 7.18
7.04 6.86 6.95
6.57 6.79 6.68
FHT 2
N.S.
N.S.
N.S.
HFT
N.S.
N.S.
N.S.
Duncan's multiple range test 1
Mean in each column is the average of 14 evaluations. F = frver; H = hen; T = turkey. Symbols underlined are not significantly different from each other (P<0.05)^ N.S. indicates no significance (P<0.05). 2
lighting was used to minimize any bias due to slight color differences. RESULTS AND DISCUSSION Experiment 1. Effect of age and type of poultry. As can be seen in Table 1, there was no difference of significance in juiciness, flavor, or overall acceptability due to type or age of poultry. Turkey meat produced a frankfurter that was significantly more tender than either ages of chicken, as determined by the taste panel tenderness scores, both cold and heated. Compression values (see Table 2) on the unheated samples also indicated that the turkey meat frankfurters were more tender, since they were significantly lower than values obtained from frankfurters made from hen or fryer meat. As stated by Baker et al. (1968), one of the major problems with frankfurters made from poultry is their lack of firmness. The higher tenderness scores for turkey, therefore, are presumed to be a negative characteristic. Turkey meat emulsions were also the least stable as indicated by the higher stability values. The higher values indicate more cookout,
hence, less stability. Evidently, the stability of the emulsion contributes in a measure to the firmness of the finished product, at least in those sausage type products that are not heated for serving. Compression values of the heated samples showed that the samples from hen meat were significantly more firm than those made from either turkey or fryer meat. Due to the age TABLE 2.—Effect of age and type of poultry on compression values, emulsion stability and heating loss of chicken frankfurters Compression values Age and type
Emulsion stability 4
Heating loss
Cold lb./gm.
Heated lb./gm.
Fryer
Run 1 Run 2 Avg.
0.951 0.79 0.87
0.70 0.68 0.69
Hen
Run 1 Run 2 Avg.
0.94 0.75 0.85
1.06 1.08 1.07
11.2 7.2 9.2
19.1 21.5 20.3
Turkey R u n 1 Run 2 Avg.
0.69 0.71 0.70
0.80 0.84 0.82
14.0 11.6 12.8
21.6 20.8 21.2
Duncan's multiple range test
FHT3
FTH
FHT
FHT
1
%
4.0! 2.0 3.0
%
9.0 10.8 9.9
M e a n is the average of 3 determinations using 5 frankfurters per determination. 2 M e a n is the average of 3 determinations. 3 Coding a n d significance are the same as for Table 1. 4 Percent of drip obtained after cooking the emulsion for 10 minutes at 10°C.
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Fryer
750
R.
C. BAKER, J. M.
DARFLER AND D. V. VADEHRA
TABLE 3.—Effect
be true, and on the basis of the taste panel evaluations, the differences are also slight. On the basis of compression values and the emulsion stability test, however, fryer and hen meat produce a significantly better emulsion than does turkey meat. Very slight differences in the color of the frankfurters were noted, those made from fryer meat being the lightest, those from turkey the darkest. All, however, were very pale in comparison to a red meat frankfurter since they were made from natural proportions of carcass meat (not including giblets) and no additional coloring material was added. Comments from the taste panel indicated that the tough connective tissue pieces in the frankfurters made from hens were somewhat objectionable, and were noticeable in both the cold and heated samples. Reducing the particle size further during processing would probably reduce or eliminate this condition. Several panelists commented that the frankfurter made from turkey had more of a "chicken flavor" than those made from chicken, although all were seasoned alike, with a commercial seasoning made for red meat frankfurters. Experiment 2. Effect of freezing the meat before processing. As can be seen in Table 3, by all the subjective methods used for
of freezing meat before processing on taste panel scores for chicken frankfurters Taste panel—heated
Taste panel—cold Conditioni of meat
Tenderness
Juiciness
Flavor
Overall acceptability
Tenderness
Juiciness
Flavor
Overall acceptability
Fresh
Run 1 Run 2 Avg.
6.36 1 6.43 6.40
5.93 6.00 5.97
5.86 6.76 6.31
5.93 6.43 6.18
6.79 7.29 7.04
7.21 7.36 7.29
6.93 6.86 6.90
6.86 7.00 6.93
Frozen
Run 1 Run 2 Avg.
6.79 6.79 6.79
6.14 5.93 6.04
6.21 6.79 6.50
6.29 6.57 6.43
6.93 7.43 7.18
7.57 7.07 7.32
7.07 7.36 7.22
7.00 7.57 7.29
N.S.
N.S.
N.S.
N.S.
N.S.
N.S.
N.S.
N.S.
Signiflcancs,2 1 2
Mean is the average of 14 evaluations. N.S. indicates no significance between fresh and frozen meat.
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of the hens at the time of slaughter (17 months as contrasted to 24 weeks for the turkeys and 9 weeks for the fryers) the meat from them had considerably more and firmer connective tissue than the other two samples. When heated this became even tougher since the collagen in the connective tissue was probably in the shrinking stage which occurs prior to solubilization (Bendall, 1963). The higher percent heating loss (20% compared to 10% for fryers) in the samples made from hen meat also contributed to the higher compression values since this loss was composed principally of moisture and fat. Percent heating loss is also an indication of the stability of the emulsion after processing. These results show that under the processing conditions used in this study, the frankfurters made from hen and turkey meat were less stable than those made from fryer meat. The stability of the emulsion made from the three types and ages of poultry (fryers were most stable, followed by hens and turkeys) follow the same trend as the emulsifying capacity of their protein extracts as determined by Hudspeth et al. (1967). On the basis of their results, they concluded that turkey would not be as useful as chicken meat in emulsion type products, although the differences noted were not always significant. These results show this to
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CHICKEN FRANKFURTERS TABLE 4.—Effect of freezing meat before processing on compression values, emulsion stability and heating loss of chicken frankfurters Compression values Condition of meat
Cold lb./gm.
Heated lb./gm.
1.141 0.74 0.94
Frozen Run 1 Run 2 Avg. Significance 3
Fresh
Run 1 Run 2 Avg.
Emulsion stability
Heating loss
%«
%
0.80 0.69 0.75
1.92 2.1 2.0
8.8 9.5 9.2
0.87 0.72 0.80
0.75 0.70 0.73
8.6 9.2 8.9
10.7 11.4 11.1
N.S.
N.S.
**
**
measuring differences between frankfurters made from frozen or fresh fryer meat, there were no significant differences between the two. Kramer maximum force values (Table 4), both cold and heated (no compression peaks were evident in these samples) also showed no differences of significance. The emulsion stability test and the percent loss on heating for shearing showed that fresh meat makes a significantly more stable frankfurter than does frozen meat but these differences are probably in the range where they are not obvious to the consumer. SUMMARY
Frankfurters were made using turkey, hen and fryer meat. Turkey meat produced a less stable emulsion and a frankfurter that was significantly more tender than did hen or fryer meat. Hen meat produced a significantly firmer frankfurter when tested after heating principally because of the tougher connective tissue in older birds.
REFERENCES Association of Official Agricultural Chemists, 1965. Official Methods for Analysis. 10th ed. Assoc, of Official Agr. Chemists, Washington, D.C. Baker, R. C , J. M. Darfler and M. C. Bourne, 1968. The effect of level of skin on the quality of chicken frankfurters. Poultry Sci. 47: 19901996. Bendall, J. R., 1963. Meat proteins. Symposium on Foods: Proteins and Their Reactions, Avi Publishing Co., Westport, Conn. Hudspeth, J. P., and K. N. May, 1967. A study of the emulsifying capacity of salt-soluble proteins of poultry meat. 1. Light and dark meat tissues of turkeys, hens and broilers, and dark meat tissues of ducks. Food Tech. 2 1 : 1141-1142. Hudspeth, J. P., and K. N. May, 1969. Emulsifying capacity of salt-soluble proteins of poultry meat. 2. Heart, gizzard and skin from broilers, turkeys, hens and ducks. Food Tech. 2 3 : 373374. Maurer, A. J., and R. C. Baker, 1966. The relationship between collagen content and emulsifying capacity of poultry meat. Poultry Sci. 4 5 : 1317-1321. Maurer, A. J., R. C. Baker and D. V. Vadehra, 1969. Kind and concentration of soluble protein extracts and their effect on the emulsifying capacity of poultry meat. Food Tech. 2 3 : 575-577. Meyer, J. A., W. L. Brown, N. E. Giltner and J. R. Guinn, 1964. Effect of emulsifiers on the stability of sausage emulsions. Food Tech. 18: 1796-1798. Salwin, H., I. K. Block and J. H. Mitchell, Jr., 1955. Rapid determination of fat in meat products. J. Agr. Food Chem. 3 : 588-591.
AUGUST 23-29. TWENTY-FIRST ANNUAL MEETING OF THE AMERICAN INSTITUTE OF BIOLOGICAL SCIENCES, BLOOMINGTON, INDIANA AUGUST 27-29. MARKETING CONFERENCE, INSTITUTE OF AMERICAN POULTRY INDUSTRIES, HOTEL AMBASSADOR, CHICAGO, ILLINOIS
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1 Mean is the average of 3 determinations using 5 frankfurters per2 determination. Mean is the average of 3 determinations. 5 ** Indicates significance (P<0.01); N.S. indicates no significance between fresh and frozen meat. 4 Percent of drip obtained after cooking the emulsion for 10 minutes at 10°C.
There was no difference of significance in juiciness, flavor or overall acceptability due to the kind or age of the poultry. Frankfurters were also made with fresh and frozen fryer meat. Under the conditions of this study, freezing had essentially no adverse effect on the finished product.