Abstract
Samples of meat emulsion batter were steam or ohmically cooked (at voltage densities ranging from 3 to 7 V cm^โ1^) to standardized cook values (C~s~) or to target end point temperatures (EPT). Higher ohmic voltage densities produced faster heating rates. Texture profile analysis (TPA) of ohmic and steamโcooked frankfurters showed no significant difference (p โฅ 0.05) in any of the attributes assessed with the exception of springiness, which was significantly lower (p < 0.05) in ohmically cooked samples heated to similar C~s~ values, although this trend was less pronounced in samples cooked to similar EPT. Instrumental colour evaluations revealed that ohmically cooked samples (cooked both to similar C~s~ and EPT) differed from steamโcooked in both a* and hue angle values (especially at 5โ7 V cm^โ1^ (p < 0.05)). Although instrumental measurements revealed differences in selected texture and colour attributes, panellists were not able to distinguish between steam and similar EPT ohmically cooked samples (p < 0.05). Thus while subtle differences may exist in the eating quality of ohmic and steamโcooked emulsions, these differences are unlikely to be of an order of magnitude to affect consumer acceptance of ohmically cooked meat emulsion products. Copyright ยฉ 2004 Society of Chemical Industry