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Beef and pork frankfurters were produced with 0, 5, 10, and 15% of the meat block being mechanically separated spleen (MSS). No fatting or peelability problems were experienced. Frankfurters were held at 2°C and evaluated at 2‐wk intervals for 6 wk. Consumer panelists rated all products acceptable. A bi‐monthly laboratory taste panel evaluated all frank furters (except the 15% product) acceptable during storage. Allo‐Kramer shear values decreased with increased MSS, Frankfurters with 5, 10, and 15% MSS had 2.2, 3.9, and 4.9 times more iron than the control, respectively. Level of MSS did not influence bacterial numbers.
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Bittel et al. (1981) studied this question.