Chicken patties and frankfurters were manufactured by varying the relative proportion of MDM to HDM as raw materials, and their palatability, shelf-life and textural properties were evaluated.
The obtained results were as follows:
1. Chicken patty containing MDM slowed gradual increase in TBA value during frozen storage, but its storage up to g weeks presented no problems in flavor stability.
2. Color score and total palatability of chicken patty were best for the product containing 30% MDM. It was also concluded that MDM can be included in the patties up to 50% of total meat with good results, but more than 70% was not recommended.
3. The formulation of MDM up to 50% in frankfurter gave a quite satisfactory acceptability and textural properties compararable to frankfurter made of 100% HDM, but the inclusion of more than 70% MDM was not recommended.
4. The TBA value of frankfurter containg MDM did not increase to any great extent until 4 weeks of storage at 4℃, indicating no unique problems in flavor instability compared to regular frankfurter.
5. It was concluded that processed meat products such as patties and frankfurters containing MDM up to 30∼35% of total meat ingredients gave satisfactory results in color, texture and palatability, comparable to regular products.
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