3,4-Benzpyrene Content in Skinless Frankfurters Produced on a continuous-flow Line,
ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA
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A new, highly economical continuous-flow method of making skinless frankfurters has been devised. A comprehensive study of frankfurters prepared by the new technique showed that their physico-chemical, bacteriological, and organoleptic properties did not differ from those of frankfurters prepared with techniques in current use they also posessed good taste quality. They contained, moreover, much less 3,4-benzpyrene than frankfurters prepared by ordinary methods. Ten samples of Russian style frankfurters contain, on the average, 0.59 microgramkg of this carcinogen, but 9 samples of the skinless frankfurters averaged 0.0044 microgramkg.
- Food, Food Service and Nutrition