REDUCED FAT, HIGH-MOISTURE BEEF FRANKFURTERS AS AFFECTED BY CHOPPING TEMPERATURE

Six treatment combinations were studied to determine the effects of in itial temperature (0, 15, 30 degrees C) and endpoint chopping temperat ures (O, 15, 30, 45 degrees C) on texture and stability of reduced fat , high moisture beef frankfurters. Textural properties (raw batter, fr ankfurter) and purge loss were determined over 8 wk storage. As endpoi nt chopping temperature increased, batter stability and shear force de creased. In most samples, initial temperature did not affect texture o r stability. Endoint chopping temperatures of less than or equal to 15 degrees C resulted in most stable batters. Chopping > 15 degrees C lo wered product quality.