Physical and Sensory Characteristics of Commercially Available Frankfurters

This study's objective was to identify the range of physical and sensory properties of commercially available frankfurters. Twenty‐five types of frankfurters were evaluated by a six‐member sensory panel and subjected to Instron texture profiling. A wide range of sensory and textural characteristics was observed for acceptable frankfurters. Salty flavor and juiciness were correlated with fat content, but salt and fat content were inversely correlated. Negative correlations occurred between fat content and Instron fracturability and compression; fat content decreased resistance to force from mechanical stress. Firmness was positively correlated with Warner‐Bratzler shear force. The development of an accurate regression equation to predict sensory hardness was not possible with this data set.