A Statistical Evaluation of Histological Changes Caused by Nonmeat Proteins in Wiener Batters

Abstract Histological studies are usually illustrated with “representative” fields. Studies with uncooked wiener batters containing substantial amounts of nonmeat protein showed that the nonmeat protein prevented the formation of the typical fat and protein matrix that is characteristic of all-meat mixtures, but only in some microscopic fields of some slices. The two-within-four randomization test was used in conjunction with an appropriate sampling plan to determine the percentage of slices in which the ingredients were “clumped” rather than distributed randomly across a microscopic field. This converts histological results to a numerical score by which various formulations can be compared.