Effect of pork to beef meat ratio on the physicochemical properties of frankfurters

Igor Tomasevic; Nikola Stanisic; Sasa Novakovic; Bojana Milovanovic; Nemanja Kljajevic; Lazar Milojevic

Igor Tomasevic University in Belgrade - Faculty of Agriculture
Nikola Stanisic Institute of Animal Husbrandy
Sasa Novakovic University in Belgrade - Faculty of Agriculture
Bojana Milovanovic University in Belgrade - Faculty of Agriculture
Nemanja Kljajevic University in Belgrade - Faculty of Agriculture
Lazar Milojevic Institute of meat hygiene and technology

Keywords: Emulsion-type Sausages, meat ratio, composition, texture, colour

Abstract

This study was conducted to investigate the effects of raw material, pork and beef meat, ratio on the physicochemical characteristics of emulsion-type sausage. Five different frankfurter formulations were calculated as follows: B100 (40% beef meat); B75 (30% beef and 10% pork meat); B50 (20% beef and 20% pork meat); B25 (10% beef and 30% pork meat) and B0 (40% pork meat). Frankfurters made solely from beef meat (B100) showed significantly better emulsion stability than those made with pork meat (B0). The increase in the fat content also decreased gel strength, leading to lower values of hardness, cohesiveness, gumminess and chewiness. The optimal ratios between pork and beef meat to enhance the textural properties of frankfurters were B50 and B75. The lightness values (L*) increased with increasing pork meat content, while the redness values (a*) demonstrated the opposite trend. Protein, fat and total pigments displayed a positive relation, whereas water content exhibited a negative relation with a* values.