MECHANICALLY DEBONED GOAT, MUTTON AND PORK IN FRANKFURTERS

Abstract

ABSTRACTTwelve batches of frankfurters were prepared to contain 10, 25 or 40% mechanically deboned (MDB) meat from each of four sources (young goat, old goat, mutton and pork) and compared to a control frankfurter batch comprised of manually deboned beef and pork. MDB pork (derived from neckbones, vertebrae and ribs which had been previously debohed manually) contained less (P < 0.05) moisture and protein as well as more (P < 0.05) fat, ash and calcium than old goat, young goat and mutton (all of which were obtained by mechanically deboning whole carcasses). There were no major differences in moisture, fat or protein among the 13 batches of frankfurters. Processing characteristics (extent of fatting‐out, ease of peelability, external surface color) differed very little when frankfurters containing MDB goat or MDB mutton were compared with control frankfurters. Frankfurters containing 10% MDB pork were acceptable in processing traits, but those containing 25% or 40% of MDB pork were very susceptible to mechanical deformation. Consumer panelists (n = 95) generally preferred or did not dislike the flavor, juiciness and texture of frankfurters containing 10, 25 or 40% MDB goat (young or old); 10, 25 or 40% MDB mutton; or 10% MDB pork when compared to control frankfurters. Frankfurters containing 25% or 40% MDB pork were assigned lower (P < 0.05) palatability ratings than were control frankfurters. Data suggest than desirability of MDB meat for use in processed meats may depend more on the proportion of bone in the meat that is mechanically deboned than upon differences in species.