Acceptability of Frankfurters Made from Mechanically Deboned Poultry Meat as Affected by Carcass Part, Condition of Meat, and Days of Storage

Abstract

The effect of carcass part on the acceptability of frankfurters made from mechanically deboned poultry meat (MDPM) was determined. The effect of fresh or frozen condition of the MDPM and the effect of days of storage on the finished franks were studied. Backs from which abdominal fat was removed and skinned necks were deboned separately and also in combination (5:1, w/w). Frankfurters were prepared from fresh and frozen lots of each type of MDPM. Protein, fat, water, and seasoning were held constant. The products were tested after 1 and 7 days of storage. Evaluation included organoleptic examination by a taste panel, shear values, yields, and proximate analyses.In general, fresh and frozen mechanically deboned backs and backs plus necks and fresh mechanically deboned necks produced frankfurters with optimum texture (snappiness), tenderness, and juiciness. Franks made from frozen mechanically deboned necks were more mushy. Overall satisfaction scores were best for frankfurters prepared from fresh and frozen mechanically deboned backs and backs plus necks. Overall satisfaction scores for franks made from fresh and frozen mechanically deboned necks were lower, probably due to poor flavor. Shear values, although very little different, reflected tenderness data from the taste panel. There was little difference among yields or proximate analysis results for any of the frankfurters.