TY  - JOUR
AU  - Tomašević, Igor
AU  - Stanišić, Nikola
AU  - Novaković, Saša
AU  - Milovanović, Bojana
AU  - Kljajević, Nemanja
AU  - Milojević, Lazar
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4618
AB  - This study was conducted to investigate the effects of raw material, pork and beef meat, ratio on the physicochemical characteristics of emulsion-type sausage. Five different frankfurter formulations were calculated as follows: B100 (40% beef meat); B75 (30% beef and 10% pork meat); B50 (20% beef and 20% pork meat); B25 (10% beef and 30% pork meat) and B0 (40% pork meat). Frankfurters made solely from beef meat (B100) showed significantly better emulsion stability than those made with pork meat (B0). The increase in the fat content also decreased gel strength, leading to lower values of hardness, cohesiveness, gumminess and chewiness. The optimal ratios between pork and beef meat to enhance the textural properties of frankfurters were B50 and B75. The lightness values (L*) increased with increasing pork meat content, while the redness values (a*) demonstrated the opposite trend. Protein, fat and total pigments displayed a positive relation, whereas water content exhibited a negative relation with a* values.
PB  - Institute of meat hygiene and technology
T2  - Meat technology
T1  - Effect of pork to beef meat ratio on the physicochemical properties of frankfurters
EP  - 31
IS  - 1
SP  - 26
VL  - 58
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_4618
ER  - 

@article{
author = "Tomašević, Igor and Stanišić, Nikola and Novaković, Saša and Milovanović, Bojana and Kljajević, Nemanja and Milojević, Lazar",
year = "2017",
abstract = "This study was conducted to investigate the effects of raw material, pork and beef meat, ratio on the physicochemical characteristics of emulsion-type sausage. Five different frankfurter formulations were calculated as follows: B100 (40% beef meat); B75 (30% beef and 10% pork meat); B50 (20% beef and 20% pork meat); B25 (10% beef and 30% pork meat) and B0 (40% pork meat). Frankfurters made solely from beef meat (B100) showed significantly better emulsion stability than those made with pork meat (B0). The increase in the fat content also decreased gel strength, leading to lower values of hardness, cohesiveness, gumminess and chewiness. The optimal ratios between pork and beef meat to enhance the textural properties of frankfurters were B50 and B75. The lightness values (L*) increased with increasing pork meat content, while the redness values (a*) demonstrated the opposite trend. Protein, fat and total pigments displayed a positive relation, whereas water content exhibited a negative relation with a* values.",
publisher = "Institute of meat hygiene and technology",
journal = "Meat technology",
title = "Effect of pork to beef meat ratio on the physicochemical properties of frankfurters",
pages = "31-26",
number = "1",
volume = "58",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_4618"
}

Tomašević, I., Stanišić, N., Novaković, S., Milovanović, B., Kljajević, N.,& Milojević, L.. (2017). Effect of pork to beef meat ratio on the physicochemical properties of frankfurters. in Meat technology
Institute of meat hygiene and technology., 58(1), 26-31.
https://hdl.handle.net/21.15107/rcub_agrospace_4618

Tomašević I, Stanišić N, Novaković S, Milovanović B, Kljajević N, Milojević L. Effect of pork to beef meat ratio on the physicochemical properties of frankfurters. in Meat technology. 2017;58(1):26-31.
https://hdl.handle.net/21.15107/rcub_agrospace_4618 .

Tomašević, Igor, Stanišić, Nikola, Novaković, Saša, Milovanović, Bojana, Kljajević, Nemanja, Milojević, Lazar, "Effect of pork to beef meat ratio on the physicochemical properties of frankfurters" in Meat technology, 58, no. 1 (2017):26-31,
https://hdl.handle.net/21.15107/rcub_agrospace_4618 .