Evaluation of a Comminuted Meat Product Containing a Solid Metal Contaminant ¹

Frankfurters containing a solid metal object (nail) were subjectively evaluated on the basis of emulsion color change adjacent to the metal, insertion channel development, and molding of the meat around the object. Frankfurters contaminated during the processing phase of production, whether boiled or not boiled, showed significantly greater color change than did frankfurters contaminated during the distribution or consumer phase. However, these same frankfurters had significantly less distinct insertion channels. No channel could be observed in frankfurters which were contaminated before processing and before cooking/smoking. Molding of the meat around the object did not provide distinguishable evidence for time of insertion.