USE OF MILK COPRECIPITATE IN MEAT-PRODUCTS - EFFECTS ON SENSORY, NUTRITIONAL AND MICROBIOLOGICAL QUALITY

Parallel test were made with traditional formulations for hot dogs and mortadella (control tests) and formulations with wet coprecipitate substituting beef. Wet coprecipitate had total solids and protein contens similar to that of beef and quantities used varied from 5 to 20%. Yield, texture, organoleptic characteristics and true digestibility were evaluated in control and experimental products and no significant differences were found. Microbiological quality of products was not affected by coprecipitate additions. It was concluded that milk coprecipitate may be used as beef extender in hot dogs and mortadella, in 10 and 20% of their respective formulations.