Poultry frankfurter

Frankfurters and bologna are examples of finely comminuted meat products that have homogenous appearances. Leg meat, trimmings, skin and/or mechanically deboned meat are usually used as raw materials. When the relatively lean leg meat is used, fat and skin are added. The meat is finely chopped in a bowl chopper or an emulsion mill that efficiently chops the meat particles and emulsifies the fat. Salt is added to extract the meat proteins that are essential in binding the small meat particles and stabilizing the fat globules within the protein matrix. Nitrite is added to inhibit Clostridium botulinum growth and provide the typical cured meat color. The meat batter is then stuffed into cellulose casings, smoked and cooked in a smokehouse. Because frankfurters are such a high volume item, some processors have constructed dedicated lines to continuously make this product. As with other meat products, low microbial contamination and refrigerated temperatures are important in prolonging the shelf life, where some manufacturers guarantee a shelf life of 50 days.