Pork Trimmings Research Articles

Mitigation of Salmonella in Ground Pork Products through Gland Removal in Pork Trimmings.

Bio-mapping studies conducted in pork harvest and fabrication facilities have indicated that Salmonella is prevalent and mitigations are needed to reduce the pathogen in trim and ground products. Salmonella can be isolated from the lymph nodes and can cause contamination in comminuted pork products. The objective of this study was to determine if physically removing topical and internal lymph nodes in pork products prior to grinding would result in the mitigation of Salmonella and a reduction in indicators in the final ground/comminuted products. In total, three treatment groups were assigned in a commercial pork processing facility as follows: (1) untreated control, (2) topical (surface) glands removed before grinding, and (3) topical, jowl, and internal lymph nodes and glands removed before grinding. Indicator microorganisms were determined using the BioMérieux TEMPO® system and the quantification of Salmonella was performed using the BAX® System Real-Time Salmonella SalQuant® methodology. The removal of lymph nodes located on the topical and internal surfaces and in the jowl significantly (p < 0.05) reduced the presence of Salmonella and also reduced the presence of indicator organisms according to this study. Briefly, 2.5-Log CFU/sample of Salmonella was initially observed in the trim samples, and the ground samples contained 3.8-Log CFU/sample of Salmonella. The total numbers were reduced to less than 1-Log CFU/sample in both trim and ground products. This study indicates a need for lymph node mitigation strategies beginning prior to harvest, in order to prevent contamination in further-processed pork products.

Modulation of aroma compounds in yeast and lactic acid bacterium co‐fermented pork hydrolysates by thermal treatment and addition of aroma precursors (cysteine and xylose)

SummaryThe objective of this study was to evaluate the effectiveness of using enzymatic hydrolysis and microbial fermentation coupled with thermal treatment methods in valorising a type of industrially generated meat by‐product: pork trimmings, so as to produce a value‐added meat‐based flavouring. The pork trimmings were first hydrolysed using a protease (Flavourzyme) under optimised conditions and then fermented into liquid hydrolysates with mixed Lactobacillus fermentum and Pichia kluyveri; afterwards, xylose and cysteine were added to the fermented hydrolysates for heat treatment. A characteristic “savoury and roasted‐meat” aroma was produced due to the formation of potent sulphur‐containing volatile compounds such as 2‐furfurylthiol and methionol, though the browning intensity was inhibited due to the presence of cysteine. The thermal treatment did not significantly affect the fruity and sweet‐smelling ester volatiles such as isoamyl acetate and hexyl acetate that resulted from microbial fermentation. The decreases of amino acids and xylose might be due to their active participation in the Maillard reaction. The produced pork hydrolysates that imparted a unique aroma could be applied as a flavour enhancer or seasoning in the food industry.

Effect of heat treatment on amino acids and volatile compounds of enzymatic pork trimmings hydrolysate supplemented with xylose and cysteine

In this research, the effects of heat treatment together with xylose and cysteine addition on the amino acid changes and volatile compound generation in non-enzymatic pork trimmings extract (NPE) or enzymatic pork trimmings hydrolysate (EPH) were studied. Enzymatic hydrolysis significantly increased the total amino acid content and provided necessary precursors for the thermal reactions. The addition of xylose assisted the browning process while the cysteine addition partially inhibited the formation of brown colour in both NPE and EPH. The addition of both cysteine and xylose significantly increased the formation of sulfur-containing volatile flavour compounds in EPH samples, but not in NPE samples. The characteristic “roasted meat” like aromatic volatile compounds, in particular, 2-furfurylthiol, were only detected in EPH samples at 8.13 ng/mL, when both xylose (35 mg/mL) and cysteine (10 mg/mL) were added.

Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine.

The present study has revealed an innovative method of coupling enzyme hydrolysis, yeast fermentation and thermal treatment to transform pork trimmings into a seasoning product. The pork trimmings were first enzymatically hydrolysed and fermented into liquid pork hydrolysates, followed by adding xylose and cysteine, then heat treatment. Approximately 28% of xylose and 7% of glucose were consumed, and amino acids increased by around 31% after thermal treatment. The heated yeast fermented pork hydrolysates possessed a characteristic 'savoury, roasted-meat and fruity sweet' aroma as a result of the formation of thermally induced sulfur-containing volatiles such as 2-furfurylthiol, as well as retention of yeast generated esters including isoamyl acetate and hexyl acetate. The heat-treated fermented pork hydrolysates impart an attractive and innovative aroma because of yeast fermentation and heat treatment. The innovative heated fermented pork hydrolysates could be further processed into a nutritional and savoury pork broth and/or a meat sauce. © 2021 Society of Chemical Industry.

Effect of pH, xylose content and heating temperature on colour and flavour compound formation of enzymatically hydrolysed pork trimmings

This study investigated colour and flavour compound formation in enzymatic pork trimmings hydrolysates under different conditions (pH, xylose level and heat treatment) with a view to develop a pork-based flavouring. Different amounts of xylose (0, 0.5, 1.5, 2.5, 3.5 g/100 mL) were added to the enzymatically hydrolysed pork with pH adjusted to 5.5 or 4.5 prior to heat treatment at 90, 95 or 100 °C for 60 min. It was found that the browning of pork hydrolysate was mainly affected by the amount of xylose added, where the highest colour differences (ΔE) were found in the samples with the highest amount of xylose. Heat treatment eliminated the dominant off-flavour compound, hexanal, in pork hydrolysate. A higher temperature and xylose concentration promoted the generation of furfural and 2-pentylfuran, which are known to impart an overall roasted and sweet flavour note. By comparison, more furfural was detected at pH 4.5. However, the desirable savoury “meat-like” sulfur-containing and nitrogen-containing aroma compounds were not detected, which might be due to deficient levels of sulfur-containing amino acids such as cysteine, as well as high water activity of the pork hydrolysate.

Biotransformation of pork trimmings into protein hydrolysate using microbial proteases aided by response surface methodology

Meat processing generates significant amounts of by-products such as trimmings that require further valorization. In this study, pork trimmings were transformed with proteases to protein hydrolysates that may find applications as nutritional and/or flavouring ingredients. Four microbial proteases-Flavourzyme, Protamex, Alcalase, and Neutrase were explored to hydrolyze pork trimmings. Flavourzyme, which showed the highest degree of hydrolysis (DH), was selected to optimize the key hydrolytic parameters using response surface methodology (RSM) with Box-Behnken design. The optimal conditions were found to be 6: 100 (enzyme/substrate ratio), 50°C, and pH 6 for a maximum DH at 48% after 6h of hydrolysis. The protein hydrolysate was high in free amino acids (17g/100g dry weight), of which essential and taste-active amino acids accounted for 42% and 20%, respectively. The obtained hydrolysate may be considered suitable as a nutritional and/or flavouring ingredient.

Estimation of Chemical Composition of Pork Trimmings by Use of Density Measurement-Hydrostatic Method.

This study aims to determine the possibility of using density measurements by using the hydrostatic method for the estimation of the chemical composition of pork. The research material included 75 pork samples obtained during industrial butchering and cutting. The density measurements were performed using the hydrostatic method based on Archimedes’ principle. The meat samples were minced, and the content of the basic chemical components in them was determined. The usefulness of density measurement using the hydrostatic method in chemical composition estimation was determined by analyzing the correlation for the entire population, and after grouping the samples with a low (<15%), medium (15–25%), and high (>25%) fat content. High (in absolute value) coefficients of correlation between the meat density and the content of water (0.96), protein (0.94), and fat (−0.96) were found based on the results obtained. In order to achieve higher accuracy of the estimation, the applied regression equations should be adjusted to the presumed fat content in the meat. The standard error of prediction (SEP) values ranged from 0.67% to 2.82%, which indicates that the calculated estimation accuracy may be sufficient for proper planning of the production. Higher SEP values were found in fat content estimation and the lowest ones were found in protein content estimation.

Microbiological quality and physicochemical characteristics of head cheeses produced by different manufacturers

Head cheese is made from pork slaughter by-products being important for the industry providing additional value to raw pork meat. The microbiological quality and physicochemical characteristics were evaluated, and the multivariate analysis was used to investigate the correlation between composition, texture, and color profile of head cheeses. Although high water activity and pH were observed, all brands showed absence of Salmonella sp. and sulfite-reducing Clostridium. Ranges in moisture (49.50–62.77 g/100 g), lipids (9.82–16.30 g/100 g), protein (18.49–23.91 g/100 g), and collagen (4.72–15.48 g/100 g) contents were measured and indicated heterogeneity between the head cheese formulations evaluated. Hardness (27.47–135.82 N), chewiness (5.79–102.79 N), and color parameter results confirm this heterogeneity. Hierarchical cluster analysis classified the brands into three groups, correlating higher collagen with higher values obtained in the texture profile analysis. These results were confirmed by principal component analysis. Thus, multivariate analysis made possible to discriminate the head cheese formulations by its physicochemical characteristics. Practical applications The use of less noble pork cuts, such as head and other pork trimmings, is a good opportunity to increase the value added to products through industrialization. This research contributes to agribusiness and provides information on chemical and physical characteristics of head cheese. In fact, food industry benefits from the profitable destination of its by-product through the production of head cheese; a nutritious product with strong environmental appeal.

Reduction of Salmonella in Pork Trimmings

ObjectivesThe objective of the current study was to determine the efficacy of dipping pork trimmings in acetic acid on Salmonella reduction.Materials and MethodsPork loins were purchased from a commercial purveyor and trimmed of external fat and connective tissues, leaving only the longissimus muscle, which was further cut into 2.5 cm (W) × 2.5 cm (L) × 1.3 cm (H) cubes. Pork cubes were randomly assigned to a negative control (no inoculation, no dipping; NEG), a positive control (inoculation, no dipping; POS), acetic acid dipping at 21°C (ACC) and acetic acid dipping at 50°C (ACH) with a 15-, 45-, or 75-s dipping duration (n = 10 per treatment × time combination). Two inoculation levels, 108 Colony Forming Unit (CFU)/cube of bioluminescent gene-modified (Lux) or 105 CFU/cube of nalidixic acid-resistant Salmonella enteritica serovar Typhimurium, were inoculated onto pork cubes to determine the antibacterial effects of each treatment condition by in vivo bioluminescence imaging system (IVIS) or direct CFU measurement on XLD agar, respectively. In Experiment 1, the cubes were dipped for 15 s to measure the reduction effects by employing both IVIS and CFU. In Experiment 2, cubes were dipped with three dipping durations and the CFU were calculated. The common logarithm of Lux and CFU were calculated and analyzed by the GLIMMIX procedure of SAS v9.4 (SAS Institute Inc., Cary, NC). Actual probability values were reported.ResultsIn Experiment 1, at 108 inoculation level, ACC and ACH reduced the growth of Salmonella by 1.8 and 1.6 log, respectively (P &lt; 0.001) without treatment difference (P = 0.207). However, at 105 inoculation level, ACC and ACH reduced Salmonella by 0.2 and 0.3 log, respectively (P ≤ 0.026). In Experiment 2, at 105 inoculation level with three dipping durations, the ACH treatment reduced Salmonella by 0.9 log more than the ACC treatment (P &lt; 0.001). The 75-s dipping duration was the most effective, providing a reduction of 0.7-log more than the 15-s duration (P = 0.001). No 2-way treatment × time interaction was observed (P = 0.104).ConclusionThe present study suggests that the pork trimmings be dipped into 3% acetic acid solution at 50°C for at least 75 s to ensure the safety of further processed pork products.

Reduction of Salmonella in Pork Trimmings

ObjectivesThe objective of the current study was to determine the efficacy of dipping pork trimmings in acetic acid on Salmonella reduction.Materials and MethodsPork loins were purchased from a commercial purveyor and trimmed of external fat and connective tissues, leaving only the longissimus muscle, which was further cut into 2.5 cm (W) × 2.5 cm (L) × 1.3 cm (H) cubes. Pork cubes were randomly assigned to a negative control (no inoculation, no dipping; NEG), a positive control (inoculation, no dipping; POS), acetic acid dipping at 21°C (ACC) and acetic acid dipping at 50°C (ACH) with a 15-, 45-, or 75-s dipping duration (n = 10 per treatment × time combination). Two inoculation levels, 108 Colony Forming Unit (CFU)/cube of bioluminescent gene-modified (Lux) or 105 CFU/cube of nalidixic acid-resistant Salmonella enteritica serovar Typhimurium, were inoculated onto pork cubes to determine the antibacterial effects of each treatment condition by in vivo bioluminescence imaging system (IVIS) or direct CFU measurement on XLD agar, respectively. In Experiment 1, the cubes were dipped for 15 s to measure the reduction effects by employing both IVIS and CFU. In Experiment 2, cubes were dipped with three dipping durations and the CFU were calculated. The common logarithm of Lux and CFU were calculated and analyzed by the GLIMMIX procedure of SAS v9.4 (SAS Institute Inc., Cary, NC). Actual probability values were reported.ResultsIn Experiment 1, at 108 inoculation level, ACC and ACH reduced the growth of Salmonella by 1.8 and 1.6 log, respectively (P < 0.001) without treatment difference (P = 0.207). However, at 105 inoculation level, ACC and ACH reduced Salmonella by 0.2 and 0.3 log, respectively (P ≤ 0.026). In Experiment 2, at 105 inoculation level with three dipping durations, the ACH treatment reduced Salmonella by 0.9 log more than the ACC treatment (P < 0.001). The 75-s dipping duration was the most effective, providing a reduction of 0.7-log more than the 15-s duration (P = 0.001). No 2-way treatment × time interaction was observed (P = 0.104).ConclusionThe present study suggests that the pork trimmings be dipped into 3% acetic acid solution at 50°C for at least 75 s to ensure the safety of further processed pork products.

Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmings

The purpose of research was to determine a possibility of application of computer vision systems (CVS) for estimation of fat content in pork trimmings in comparison with methods based on DXR (dual energy X-ray) and NIR (near-infrared reflectance spectroscopy). Research was conducted on 232 samples of pork trimmings. In order to verify the fat content determined by CVS, DXR, and NIR methods, fat content was also determined by the Soxhlet reference method. It was found that CVS can be used to estimate fat content in pork trimmings with a standard error of prediction between 4.9 and 5.6%. In order to achieve higher efficiency, it seems advisable to grind and standardise meat in a meat grinder with a kidney shaped plate.

Effect of Potassium Sorbate Addition on Germination and Outgrowth of Clostridium Sporogenes Pa 3679 Spores in Low Cost Bologna Type Sausage During Ambient Temperature Storage

ObjectivesLow cost Bologna type product reaches high production volumes in Brazil and is marketed at ambient temperature. Previous studies including challenge test with Clostridium sporogenes PA 3679 indicated that water activity (aw) up to 0.96 prevented spores germination. The objective of this study was to evaluate the efficacy of potassium sorbate addition (0.25%) on limiting germination of Clostridium sporogenes PA 3679 in low lost Bologna type product formulated with aw 0.96 and 0.965 during 90 d storage at 27°C.Materials and MethodsThe experiment comprised 4 treatments formulated with mechanically deboned chicken meat (60%), edible offal (2%), pork skin (8%), 80/20 pork trimmings (15%), water (4%), texturized soy protein (3.5%), tapioca starch (5%), 150ppm ingoing sodium nitrite, 500ppm sodium isoascorbate, 0.15% sodium acid pyrophosphate and 0.35% sodium tripolyphosphate. The amount of sodium chloride varied to achieve the desired aw (0.96 and 0.965). Potassium sorbate was added at 0.25% in the final product. Raw material was comminuted in a bowl chopper. The raw batter was vacuum stuffed in 60mm PVDC impermeable casing. The samples were cooked in a cooking chamber with direct steam until 75°C was reached in the center of the product. Cooling was performed in running tap water until 27°C and the samples were kept in a chamber at 27°C (± 2°C) during 90 d. Lactic acid bacteria, Enterobacteriaceae, mesophilic aerobic, sulphite-reducing clostridia (spores and vegetative cells) counts, residual nitrite and pH value were evaluated in 3 samples of each treatment 24h after processing and at 15, 30, 60, and 90 d. Data (log CFU/g, residual sodium nitrite and pH value) were analyzed using GLM model procedure of SAS (SAS Inst. Inc., Cary, NC) as a 2 aw (0.96, 0.965) X 2 potassium sorbate amounts (0, 0.25%) X 5 storage time (0, 15, 30, 60, 90) factorial design with repeated measurements. Interactions and main effects were considered significant at p < 0.05. Least square means for significant effects (p < 0.05) were separated by Tukey’s test.ResultsLactic acid bacteria and Enterobacteriaceae counts were below 1 Log CFU/g during shelf life for all treatments. There was a significant effect (p < 0.05) of the interaction aw X sorbate X storage on mesophilic aerobic and sulphite-reducing counts (spores and total) and residual nitrite concentration. It was observed that sorbate addition prevented mesophilic aerobes growth and sulphite-reducing clostridia spores germination during 90 d storage at aw 0.96 and during 60 d at aw 0.965. Regarding residual nitrite, the addition of potassium sorbate decreased nitrite depletion at both water activities until 30 d and marked difference has been perceived at 0.965.ConclusionAddition of potassium sorbate may enhance microbial stability of this type of emulsified product and prevent spores germination during storage at ambient temperature. The amount of sodium in the product due to its high amount of sodium chloride required to reach 0.95 may be reviewed especially after other experiments including other shelf life enhancers such as sodium or potassium lactate which are effectives at inhibiting different microorganisms.

Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties

The objective was to evaluate salts of varying purity levels on lipid oxidation, texture, and sensory properties of fresh ground pork patties. Approximately 160 kg of fresh boneless pork trimmings was used to test a salt typical to industry (treatment A), 3 specialty salts (B, C, and D), and a control (no added salt). Salts were analyzed for Na, Cl, Fe, Cu, Mg, Ca, and Mn content. Experimental treatments were replicated 6 times, for a total of 30 independent batches. Analysis was conducted using the MIXED procedure of SAS as a repeated measure in a complete randomized design. After 11 days of refrigerated storage, there were no differences in lipid oxidation among salts A, C, or D (P ≥ 0.15), but salt B had less (P ≤ 0.04) lipid oxidation than salts A, C, and D. However, no differences in oxidized flavor or odor (P ≥ 0.95) were detected. Overall, salts of varying impurities differed in lipid oxidation but sensory panelists were not able to detect differences in oxidized odors or flavors.

On-Line Fat Content Classification of Inhomogeneous Pork Trimmings Using Multispectral near Infrared Interactance Imaging

A novel system for on-line measurement of fat content in inhomogeneous pork trimmings is presented. The system allows near infrared (NIR) energy to interact with the meat using non-contact optics while it is travelling in large plastic boxes on a conveyor belt. A comparison was made between the log of the inverse of the interactance NIR spectra [log(1/ T)], standard normal variate (SNV) and extended multiplicative signal correction (EMSC) as techniques for the correction of physical light scattering due to colour and textural differences, height variation and temperature fluctuations, depending on whether the meat was warm-cut or cold-cut. EMSC gave the best prediction results; a robust partial least squares regression using two factors resulted in a root mean square error ( RMSEP) of 1.9% on 20 kg batches of inhomogeneous meat trimmings. The model was fully tested twice in an on-line environment at a slaughter house and performed with a RMSEP of 3.4% for a fat range of 8–55% in the first industrial trial and 2.82% in the second industrial trial.

A procedure to determine the water-binding capacity of meat trimmings for cooked sausage formulation

An attempt was made to determine the water-binding capacity of each individual trimming in a multicomponent system. Three types of experimental cooked sausages (finely chopped luncheon sausage, coarsely chopped sausage and ring sausage with potato starch) were made of five different meat trimmings: two pork trimmings and two beef trimmings, and one beef trimming used as a replacer. The water-binding was determined by the Tuominen–Honkavaara method by stepwise addition of water (basic formulation and four water additions) to the formulations and determining the firmness by a consistometer. The water-binding of each trimming was obtained by replacing the trimming by an additonal trimming. A total of 3 sausage types×5 meat trimmings×5 water levels giving 75 experimental batches of 5 kg each were made. The average water-binding values of the same meat trimming combination in each sausage type were practically the same, and therefore the total averages for the same meat trimming combinations of each of the three sausage types were used for the subsequent calculations. The determination of the water-binding values of the meat trimmings were solved by forming five equations with four unknowns each, and then solving the unknowns using Microsoft Excel's ‘Solver’ function. By this procedure it was possible to determine the water-binding of individual meat trimmings in sausage systems. This procedure can be used for the determination of the technological properties of meats for linear programming.

Batch accuracy of on-line fat determination

A new method for determination of the fat content of large meat batches without sampling is presented. It is based on dual-energy X-ray (DXR) scanning of meat trimmings prior to mixing, in order to determine the exact fat content of the resulting meat batch. Twenty-seven samples of three types of pork trimmings with a fat content ranging from 24 to 63% were collected and combined into batch sizes of 27–241 kg. At small batch sizes (27 kg) the nature of the measurement error is mainly random, resulting in a prediction error (root mean square error of prediction) of 0.57% against the reference method. At a batch size of 241 kg the error was reduced to 0.34%. The DXR method determines the fat content of all meat in a batch without any sampling required, thus reducing the sampling error to a minimum. This is essential, as the results show that the sampling error is large: when 27-kg samples were homogenized and measured by the reference method, the standard deviation of high-fat samples was 4.7%.

Incidence and principal sources of Listeria spp. and Listeria monocytogenes contamination in processed meats and a meat processing plant

The occurrence and distribution of listeriae in a meat processing plant was studied to determine the major sources and routes of contamination. Listeria monocytogenes and other Listeria spp. were isolated from 51% and 49% of samples of frozen raw meat taken from several incoming lots. Turkey necks and breasts, pork trimmings and lard were the principal sources of initial contamination. As a consequence, listeriae colonized certain processing sites where raw materials were handled and hygienic conditions were not strict. Mainly tumbled meats were contaminated heavily during tumbling as the need to operate tumblers continuously did not enable their proper cleaning and disinfection on a daily basis. Also the use of mechanically deboned turkey-neck meat in cooked sausages raised contamination at a pre-cooking stage. Listeriae survived in tumbled meats cooked in boilers at core temperatures below 70°C, and in country-style sausages heated to 65–68°C. In contrast, listeriae were killed in oven-cooked tumbled meats and emulsion-type sausages heated to 72–75°C, and in fully ripened salamis. Heat survivors appeared to be the main cause of post-process contamination as spreading of listeriae in the cutting room was restricted to processing lines where precontaminated meat products were handled. The possible reasons leading to heat survival of listeriae and the measures taken to control the problem were discussed.

Functional Protein Components in Lean Finely Textured Tissue from Beef and Pork

ABSTRACTHigh ionic strength soluble (HIS) proteins, low ionic strength soluble (LIS) proteins, and insoluble (IN) proteins from lean finely textured tissue (LFTT) which was derived from beef and pork trimmings, were evaluated. The IN protein fraction was the major component in LFTT, followed by the LIS protein fraction. The HIS protein fraction from LFTT was present in the smallest quantity. Gels from LFTT had a soft texture and low water retention due to the low level of HIS proteins. SDS‐PAGE showed that the major proteins in the LFTT HIS fraction were myosin and actin, but they were present in much smaller quantities than in muscle meats.

PROPERTIES OF WILD RICE/PORK SAUSAGE BLENDS

ABSTRACTWild rice was cooked to two targeted levels of hydration (1:2, 1:4), each added at 0 (control), 15 and 30% to low‐, intermediate‐, and high‐fat pork trimmings (20, 35 and 50% fat). Percentages of fat and protein decreased and carbohydrate and moisture increased, as level of hydrated wild rice increased. Thiobarbituric acid reactive substances (TBARS) were significantly lower during frozen (0, 3, 6 months) storage (p&lt;0.01) in wild rice treatments. Sensory scores for rancidity, toughness and cohesiveness were lower if wild rice was added. Phytate was confirmed as one of the key antioxidants in wild rice.

Acceptability of low-fat frankfurters as influenced by the feeding of elevated levels of monounsaturated fats to growing-finishing swine

The effects of high levels of oleic acid in the diet on the physical, chemical and sensory traits of frankfurters were examined. Frankfurters were formulated at three fat levels (10, 20 and 25%) from pork trimmings from each dietary treatment. The control frankfurters were the most springy, firm, flavorful and palatable and had the most intense flavor ( P < 0·05). However, low-fat frankfurters produced from the high-oleate treatments were comparable to the control in all sensory characteristics ( P > 0·05). The 10 and 25% fat frankfurters were rated highest and lowest, respectively, for juiciness, springiness, firmness, flavor, flavor intensity and overall palatability ( P < 0·05). Sensory panelists detected off-flavors in the 25% fat frankfurters more frequently than in the 10% fat frankfurters ( P < 0·05). 2-Thiobarbituric acid values were not affected by treatment and were acceptable after storage at 2°C for 24 weeks ( P < 0·05).