Frankfurters

Course

Frankfurters

Specifications for Evaluating Frankfurters/Smoked Sausage

Description:

Frankfurters (Coarse Ground & Emulsified) and Small Diameter Smoked and Cooked Sausages are generally smoked, and the external appearance should be a golden, mahogany color. The product entry should be judged as a whole, and links should be consistent in length and diameter. For natural and collagen casing products, the ends should not be excessively trimmed and/or there should not be excessive casing twists at the ends of the sausage. Smoke streaks and spots should be downgraded. The internal appearance is evaluated by cutting a link in half lengthwise to expose the interior of the sausage. Internal attributes should include a deep, reddish-pink, cured color with uniform particle size and ingredient distribution.

Evaluation:

Frankfurters and Small Diameter Smoked and Cooked Sausages should be evaluated by the following criteria:

1. External appearance: The external appearance should be desirable. A golden, mahogany color should exist. The color should be uniform throughout each and all of the links. The links should be very uniform in shape and size (including diameter). If spices (such as a black pepper) or non-meat ingredients (e.g. cheese) are present on the surface, they should be uniformly dispersed throughout. Any noticeable defects (e.g. greasiness, pinholes, wrinkles, touch-marks, etc.) should downgrade the exhibit.

2. Internal appearance: The internal appearance should be desirable. For beef and/or pork sausages, a deep, reddish-pink cured color should exist. For poultry sausages, a light reddish-pink color is desired. The texture of the sausage should not be too dry or too wet. Too much connective tissue should be downgrade the exhibit. The lean and fat particle size should be uniform throughout the sausage. If spices/non-meat ingredients are visually present, they should be uniform in size and uniformly distributed throughout the sausage. Any air pockets, voids, unidentified objects (such as hard cartilage or bone) should downgrade the exhibit.

Frankfurters

Required

Incomplete

Frankfurters

Committee Member: Aaron Tapian

Class Scenario

Club stores (think Costco or Sam’s Club) are in the market for a new frankfurter that will meet their customers premium expectations. The club stores have solicited feedback from their customers and have summarized their perceptions of premium frankfurters. Filling the bun consistently ranked #1 on customer feedback. Consistent size and shape will be at a premium when club stores decide which frankfurters will fill their shelves.

Customers preference for uniformity carry over into product defects. Diameter consistency, casing defects, touch marks, and smoke streaking all qualify for downgrades in this club program. Color uniformity and intensity was the customers last callout for premium frankfurters. Please identify which frankfurters best fit this customer profile for the club store offering.

Official Placing: 1-3-4-2 Cuts: 4-5-2

Practice Questions
1. Which exhibit displayed the lightest, least desirable color?
2. Which exhibit showcased the highest consumer appeal?
3. Between exhibits 2 & 4, which had the least uniform size and shape?
4. Between exhibits 2 & 3, which had the most defects?
5. Which product had the least number of defects?
6. Which exhibit had the shortest link?
7. Between exhibits 1 & 3, which had the most uniform length?
8. Which exhibit appeared to have the finest, most uniform texture?

Practice Questions Answer Key
1. 4
2. 1
3. 2
4. 2
5. 1
6. 2
7. 1
8. 1

Official Reasons

Given the scenario and what the club stores are looking for I think exhibit 1 rises to the top of the class easily. In this class 1 is the model for consistency and uniformity, making it the easy class winner which would drive repeat marketability for club customers. The exhibit that follows suit for having most of the best is #3. Arguably the most uniform for color, but more importantly exhibit 3 is more consistent in shape and size while also limiting the number of defects in package. Exhibits 1 and 3 appear to fit the profile those club customers are preferring.

The most difficult decision is sorting the bottom pair. Per processed meat guidelines, color intensity (specifically a rich mahogany color) is typically important when evaluating frankfurters. However, per the customer feedback they have placed a premium on product size and shape consistency. Exhibit 4 has more uniform diameter and length of links compared to exhibit 2. Exhibit 2 has just as many casing defect located at the end of the links, and has more inconsistency in diameter as well as having the shortest link in the class. In a close decision, I believe exhibit 4 would be more preferred by club customers looking to consistently fill the hot dog bun.

Discussion