PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF COOKED MEAT EMULSION STYLE PRODUCTS CONTAINING VEGETABLE-OILS

Beef frankfurters and cooked salamis (containing 19.5% pork back fat) were compared with samples containing vegetable oils. The pork back fa t was replaced with Soya-seed oil (19.5%), sunflower oil (19.5%, 24%, 27.5%), cotton-seed oil (19.5%), corn-seed oil (19.5%) or palmine (19. 5%). The emulsion stability of the products containing vegetable oil w as good, even if the temperature of the batters reached 20 degrees C. However, firmness, lightness of internal colour and flavour intensity were reduced in the vegetable oil specimens. In terms of flavour, pane llists scored the acceptability of the experimental products as follow s: control best; sunflower, corn-seed and palmine next and soya- and c otton-seed worst.