ACCELERATED PORK PROCESSING: FRANKFURTER EMULSION PROPERTIES

Abstract

ABSTRACTConsiderable research has been conducted in recent years on the accelerated method of pork processing, the processing of pork without carcass chilling. A limited amount of information exists regarding the emulsion properties of tissues handled in this manner. Alternate sides from 48 pork carcasses were processed in either an accelerated or conventional manner. Lean and fat tissue from the sides was incorporated in a standard frankfurter emulsion. Proximate analyses of the frankfurters prepared from the two forms of processed pork revealed no significant differences. Similarly, no differences were found for normal or severe cookout of finished frankfurters. Differences in emulsion stability values were not significant for total ml of loss per 100g emulsion (6.35 and 5.69, respectively, for accelerated and conventional). Accelerated processed frankfurters possessed greater (P < 0.01) gel/water loss (4.89 ml/g). than conventionally processed pork frankfurters (4.61 ml/g). The accelerated processed pork resulted in less fat loss (P < 0.05) than did the conventionally processed franks; and the accelerated pork emulsion percent solids (0.84 ml/g) was higher (P < 0.01) than the conventionally processed pork frankfurters (0.38 ml/g). No significant difference was obtained for emulsification capacity of the lean pork tissue that had undergone accelerated or conventional processing prior to use in frankfurter production.