Effects of Sodium Nitrite, Sodium Acid Pyrophosphate and Meat Formulation on Properties of Irradiated Frankfurters.

Frankfurters of twelve treatment combinations were made using a conventional manufacturing procedure. Manufacturing treatments included formulations of either 60% pork/40% beef, 100% mechanically deboned chicken (MDC) or 100% mechanically deboned turkey (MDT); sodium nitrite levels of 0 or 50 ppm; and sodium acid pyrophosphate (SAPP) levels of 0 or 3,750 ppm. Finished frankfurters were either not irradiated or irradiated at temperatures of either -34.