Quality and display life of chilled or frozen all-natural beef and beef-buffalo frankfurters

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dc.contributor.author Limsupavanich, R.
dc.contributor.author Kropf, Donald H.
dc.contributor.author Hachmeister, K.A.
dc.contributor.author Loughin, T.M.
dc.contributor.author Boyle, Elizabeth A. E.
dc.contributor.author Boland, Michael A.
dc.date.accessioned 2010-08-23T19:04:31Z
dc.date.available 2010-08-23T19:04:31Z
dc.date.issued 2010-08-23T19:04:31Z
dc.identifier.uri http://hdl.handle.net/2097/4684
dc.description.abstract 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) oxidation value, a measure of potential rancidity. For all treatments, instrumentally measured lightness increased during display, while redness decreased. Both B0F and BU0F had lower (P<.05) redness and nitrosoheme pigments than BNC. Purge loss increased (P<.05) with longer display. Microbial counts and pH of frozen products were not different (P>.05) during display. Nitrite-free frankfurters can be displayed frozen up to 90 days based on microbial counts, but display life may be limited to 60 days by product color. Inclusion of buffalo did not influence physical or microbiological quality of nitrite-free frozen frankfurters but may accelerate oxidative rancidity. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 2000 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 00-287-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 850 en_US
dc.subject Beef en_US
dc.subject All-natural beef-buffalo frankfurters en_US
dc.subject Nitrite-free en_US
dc.subject Chilled display en_US
dc.subject Frozen display en_US
dc.title Quality and display life of chilled or frozen all-natural beef and beef-buffalo frankfurters en_US
dc.type Conference paper en_US
dc.date.published 2000 en_US
dc.citation.epage 116 en_US
dc.citation.spage 113 en_US
dc.description.conference Cattlemen's Day, 2000, Kansas State University, Manhattan, KS, March 3, 2000 en_US
dc.contributor.authoreid lboyle en_US
dc.contributor.authoreid loughin en_US
dc.contributor.authoreid mboland en_US

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