Swine day, 1987; Kansas Agricultural Experiment Station contribution; no. 88-125-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 528; Swine; Frankfurters; Preblended pork


Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5, or 3.0%) and a phosphate mixture (0 or 0.5%) on functional, processing, and storage characteristics of preblended pork (preblends). Although hot-boned (HB) preblends had superior functional properties compared to conventionally boned (CB) preblends, HB and CB frankfurters had similar characteristics. More (P(.05) myosin and actin (proteins that cause lean and fat particles to bind together) were extracted from HB than CB preblends. Addition of salt (1.5 or 3.0%) or phosphate (0.5%) generally increased myosin and actin extraction in both HB and CB preblends. Salt levels can be reduced from 3.0 to 1.5% in frankfurters without any processing or storage difficulties, if phosphate is added. Some model system measurements could be used to predict relative processing yield of raw materials.; Swine Day, Manhattan, KS, November 19, 1987


Rights Statement

In Copyright - Educational Use Permitted.

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.