Effects of Hot Boning and Various Levels of Salt and Phosphate on Protein Solubility, Functionality, and Storage Characteristics of Preblended Pork Used in Frankfurters.

Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5 or 3.0%) and a phosphate mixture (0 or 0.5%) on functional, processing, and storage characteristics of preblended pork (preblends). Although hot-boned (HB) preblends had superior functionalities compared to conventionally boned (CB) preblends, HB and CB frankfurters showed similar processing characteristics. More myosin heavy chain (MHC) from the myofibrillar protein fraction and more actin (P<0.05) from the sarcoplasmic protein fraction were extracted from HB than CB preblends. Addition of salt (1.5 or 3.0%) or phosphate (0.5%) generally increased the extraction of MHC and actin from the myofibrillar protein fraction in both HB and CB preblends. Salt level could be reduced from 3.0 to 1.5% in frankfurters without any processing or storage difficulties, if phosphate (0.5%) was added. Some model system measurements may be used to predict relative processing yield of raw materials.