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Kansas Agricultural Experiment Station Research Reports
2000; Kansas Agricultural Experiment Station contribution; no. 00-287-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 850; Beef; All-natural beef-buffalo frankfurters; Nitrite-free; Chilled display; Frozen display
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Full-Text Articles in Life Sciences
Quality And Display Life Of Chilled Or Frozen All-Natural Beef And Beef-Buffalo Frankfurters (2000), R. Limsupavanich, Donald H. Kropf, K.A. Hachmeister, T.M. Loughin, Elizabeth A.E. Boyle, Michael A. Boland
Quality And Display Life Of Chilled Or Frozen All-Natural Beef And Beef-Buffalo Frankfurters (2000), R. Limsupavanich, Donald H. Kropf, K.A. Hachmeister, T.M. Loughin, Elizabeth A.E. Boyle, Michael A. Boland
Kansas Agricultural Experiment Station Research Reports
Chilled (35±3°F) or frozen (0±3°F) all-natural beef and beef-buffalo frankfurters made with or without sodium nitrite (NaNO2) were evaluated. Treatments included frankfurters made with: all-natural beef without NaNO2 and displayed frozen (B0F); all-natural beef and buffalo without NaNO2 and displayed frozen (BU0F); all-natural beef with NaNO2 and displayed frozen (BNF) or chilled (BNC). Batter pH, smokehouse yield, and proximate analysis were determined. No differences (P>.05) were noted in batter pH, smokehouse yield, proximate analysis, or cooking yield. Day of display had no influence (P>.05) on oxidation. However, BU0F had the highest (P.05) during display. Nitrite-free frankfurters can be …