Abstract
INTRODUCTIONSEVERAL attempts have been made in this laboratory to improve the texture of frankfurters made from chicken by increasing their firmness. Increasing the level of skin has been found to increase firmness (Baker et al., 1968) but the chewiness of the skin particles was considered objectionable by some people. Baker et al. (1969) also reported that firmness of frankfurters was affected by protein and fat content. However, these factors affect the chemical composition of the product and this paper will investigate some of the other factors which may influence firmness.It was stated (American Meat Institute, 1960) that there appears to be no difference between the chemical composition of frankfurters processed in natural casings and those processed in cellulosic casings, when the same emulsion is used for each. Regardless, many people feel that frankfurters made in natural casings are a superior product. There are also now available regenerated collagen…
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