Effect of Type, Age, and Freezing of Poultry Meat Before Processing on the Quality of Chicken Frankfurters

Abstract

AT THE present time there is a tremendous 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 frankfurters. The effect of freezing the meat prior to processing was also determined.MATERIALS AND METHODSExperiment 1. Effect of type and age. Heavy hens (Cornish × White…