Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef

In order to evaluate the effect of raw meat's freezing/thawing process on meat products produced from them, frankfurter's quality was monitored. Fresh beef grounded and separated into two lots - first lot immediately used in preparation frankfurters (G1F), other frozen stored at -18?C for 4 weeks, when it second group (G2F). Physicochemical technological properties were investigated fresh (CG-FM) thawed (G-F/TM) samples made these samples. Frozen storage significantly affected (p<0.05) moisture, TBA value, instrumental color parameters (L*a*b*), WHC, total pigment, heme pigment samples; some characteristics, such as L*(lightness), a* (redness) b* (yellowness) (p<0.05). However, differences final products' loss/cooking loss/frying loss FRP not significant. The sensory evaluation did show any significance between groups It can be concluded that minced weeks consequential thawing (at 4?C 24h) does affect overall acceptability prepared them. effects marked changes are apparent.