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.
