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The quality evaluation of frankfurter-type sausages from hand and mechanically deboned turkey meat

Qualitätsbewertung von Brühwürsten aus hand- oder mechanisch entbeintem Putenfleisch

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Zusammenfassung

Im Rahmen dieser Untersuchungen wurde die Qualitätsbewertung von Brühwürsten aus verschiedenem hand- oder mechanisch entbeintem Putenfleisch durchgeführt. Es wurde festgestellt, daß das mechanisch entbeinte Putenfleisch ein ausgezeichneter Rohstoff für die Brühwurstherstellung ist, obwohl zwischen beiden (hand- oder mechanisch) Fleischarten Unterschiede bestehen. Die minderwertigste Qualität zeigten Brühwürste, die aus mechanisch entbeinten Putenschwingen oder Putenknochen mit Haut hergestellt wurden.

Summary

A quality evaluation was made of frankfurter-type sausages made from hand and mechanically deboned meat from various parts of turkey carcasses. The results led to the conclusions that despite some differences in objective measurements of the sausage quality, mechanically deboned turkey meat can be considered as an exclusive meat raw material for the production of frankfurter-type sausages. The quality of sausages from mechanically deboned turkey meat from wings and frames with skin was the least satisfacory.

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Authors and Affiliations

  1. Institute of Animal Products Technology, Agricultural University of Poznan, Wojska Polskiego 31, PL-60-624, Poznán, Poland

    T. Radomyski & A. Niewiarowicz

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  1. T. Radomyski
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  2. A. Niewiarowicz
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Radomyski, T., Niewiarowicz, A. The quality evaluation of frankfurter-type sausages from hand and mechanically deboned turkey meat. Z Lebensm Unters Forch 184, 215–219 (1987). https://doi.org/10.1007/BF01042210

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  • DOI: https://doi.org/10.1007/BF01042210

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