EFFECTS OF FAT SOURCE AND FINAL COMMINUTION TEMPERATURE ON FAT PARTICLE DISPERSION, EMULSION STABILITY, AND TEXTURAL CHARACTERISTICS OF TURKEY FRANKFURTERS

Turkey frankfurter emulsions containing turkey thigh meat and 18% turkey fat, pork fat, or beef fat were chopped to final comminution temperatures of 13, 18, or 23 C and heat processed. Data were obtained on fat particle distribution, fat separation, emulsion stability, shear press value, and proximate analysis to determine an optimum final comminution temperature for turkey frankfurters. At the same final comminution temperature, particle size for turkey fat was smallest, pork fat was intermediate, and beef fat was largest. The optimum emulsion stability for different types of fat was dependent on final comminution temperature. For turkey fat and pork fat, the optimum final comminution temperature among those compared with 13 C, and the optimum final comminution temperature for beef fat was 18 C. No significantly different shear press values were obtained among the frankfurters.