Biological evaluation of mechanically deboned chicken meat protein quality

Mechanically deboned chicken meat (MDCM) is a meat product obtained by crushing tissues after meat removal and is largely used in meat products. Protein quality of flour prepared from defatted MDCM and from fresh chicken breast meat (FCBM) was chemically and biologically evaluated by rat growth and nitrogen balance studies. Proximate chemical composition, on a dry basis, of MDCM and FCBM showed protein contents of 90.5% and 82.2%, lipid contents of 3.0% and 13.2% and ash contents of 6.1% and 4.2%, respectively. There was a relatively good balance of essential amino acids in both samples although lysine was in low concentration in MDCM being a limiting amino acid. Feeding of flour diets resulted in high protein efficiency ratio, a high net protein utilization and high nitrogen balance, thus showing a high biological value and also high true digestibility and, consistently, NPU for both samples is similar to casein.     

Effect of gamma radiation on refrigerated mechanically deboned chicken meat quality

Samples of mechanically deboned chicken meat (MDCM) were irradiated in the frozen form with doses of 0.0, 3.0 and 4.0 kGy, stored at 2±1?°C and evaluated for their sensory characteristics, color, thiobarbituric acid reactive substances (TBARS) and total psychrotrophic bacterial count for up to 12 days. The sensory analysis showed that volatile compounds associated with the odor irradiation produces, were dissipated from the samples of irradiated MDCM during storage and that the oxidation odor perceived in the samples irradiated with doses of 3.0 and 4.0 kGy was more pronounced (P<0.05) than in the non-irradiated samples, as from the 8th and 12th day of refrigeration, respectively, in agreement with the TBARS values. Irradiated MDCM showed higher values (P<0.05) for a(?) (redness) than the non-irradiated samples as from the 4th day under refrigeration. Considering the sensory analyses, color, psychrotrophic bacterial counts and TBARS analyses as a whole, the MDCM samples irradiated with doses of 0.0, 3.0 and 4.0 kGy were acceptable under refrigerated storage for 4, 10 and 6 days, respectively.     

Fate of unirradiated Salmonella in irradiated mechanically deboned chicken meat.

Mechanically deboned chicken meat was irradiated at 0, 1.25 and 2.50 kGy (Cesium 137) and inoculated with Salmonella dublin ATCC 15480, Salmonella enteritidis ATCC 9186 or Salmonella typhimurium ATCC 14028. Samples were then stored at 5 degrees C and 10 degrees C and were subjected to microbiological analysis directly after irradiation and inoculation (time 0), and after 24, 72, 120, 168 and 216 h of storage. Samples stored at 20 degrees C were examined at time 0 and after 6, 12 and 24 h of storage. Irradiation at 1.25 and 2.50 kGy caused an average reduction in bacterial levels of 2.23 and 3.44 logs, respectively. S. dublin, S. enteritidis and S. typhimurium showed very small, insignificant changes in numbers, during storage of meat for 9 days at 5 degrees C. The final populations of S. dublin and S. typhimurium in samples irradiated before inoculation and stored at 10 degrees C or 20 degrees C were greater than the equivalent populations in samples which had not been irradiated before inoculation. Reduction of indigenous microflora in mechanically deboned chicken meat by irradiation may create better conditions for the growth of salmonellae and may thus increase the risk of salmonellosis when accidental contamination and temperature abuse occur after a radiation treatment. Therefore, irradiated mechanically deboned chicken meat should be properly refrigerated and protected against contamination.     

Physicochemical and sensory properties of chicken nuggets with washed mechanically deboned chicken meat: Research note

The effects of different proportions (0%, 10%, 20%, 30%, 40%) of washed mechanically deboned chicken meat (WM) as a substitute for hand deboned chicken meat, on the physicochemical and sensory characteristics of chicken nuggets were evaluated. The addition of WM increased fat content, but it was only significant (P < 0.05) when 40% of WM was added, whereas the protein content was significantly (P < 0.05) reduced as from 20%. Significant differences (P < 0.05) were found in L^*, a^* and b^* values with different proportions of WM, however, these differences were evidently not discerned as shown by the no significant differences (P > 0.05) in ΔE^* color scores. The addition of WM did not affect (P > 0.05) sensory attributes of chicken nuggets. From a technical viewpoint, up to 40% WM could be incorporated into nugget formulation instead of hand deboned chicken meat without affecting sensory attributes of the product. Minor changes in composition were observed but they were probably not detrimental to the product.     

The quality evaluation of frankfurter-type sausages from hand and mechanically deboned turkey meat

Zusammenfassung Im Rahmen dieser Untersuchungen wurde die Qualitätsbewertung von Brühwürsten aus verschiedenem hand- oder mechanisch entbeintem Putenfleisch durchgeführt. Es wurde festgestellt, daß das mechanisch entbeinte Putenfleisch ein ausgezeichneter Rohstoff für die Brühwurstherstellung ist, obwohl zwischen beiden (hand- oder mechanisch) Fleischarten Unterschiede bestehen. Die minderwertigste Qualität zeigten Brühwürste, die aus mechanisch entbeinten Putenschwingen oder Putenknochen mit Haut hergestellt wurden.

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The quality evaluation of frankfurter-type sausages from hand and mechanically deboned turkey meat

Summary A quality evaluation was made of frankfurter-type sausages made from hand and mechanically deboned meat from various parts of turkey carcasses. The results led to the conclusions that despite some differences in objective measurements of the sausage quality, mechanically deboned turkey meat can be considered as an exclusive meat raw material for the production of frankfurter-type sausages. The quality of sausages from mechanically deboned turkey meat from wings and frames with skin was the least satisfacory.

     

Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages

The effects of mechanically deboned poultry meat (MDPM) and levels of collagen fibers on comminuted, cooked sausage quality characteristics were investigated using the central composite rotatable design of response surface methodology (RSM). Use of collagen fiber as an additive affected the sausage characteristics, but the effect depended on the amount of the MDPM used. While MDPM additions resulted in higher cooking loss and darker and redder frankfurters, the addition of collagen fibers improved cooking yields and contributed to the lightness of the final product. Higher collagen fiber content was also accompanied by a significant increase in frankfurter hardness regardless of the MDPM content. Use of collagen fibers countered the negative effects of MDPM on sausage quality attributes, especially on cooking yields and final product color.     

The quality evaluation of frankfurter-type sausages from hand and mechanically deboned turkey meat

A quality evaluation was made of frankfurter-type sausages made from hand and mechanically deboned meat from various parts of turkey carcasses. The results led to the conclusions that despite some differences in objective measurements of the sausage quality, mechanically deboned turkey meat can be considered as an exclusive meat raw material for the production of frankfurter-type sausages. The quality of sausages from mechanically deboned turkey meat from wings and frames with skin was the least satisfactory.     

Bacteriological quality assurance (BQA) of mechanically deboned meat (MDM)

Adequacy of bacteriological quality assurance during the commercial production of mechanically deboned meat (MDM) was assessed. Lax standards of hygiene during production were observed, resulting in high numbers of Staphylococcus aureus, viz. 10⁴ to 10⁵ cfu g⁻¹, and severe contamination with Enterobacteriaceae: 10⁵ to 10⁶ cfu g⁻¹. These data indicate that measures of hygiene observed during boning of carcasses and during collection, storage and transport of bones or poultry parts should be markedly tightened, while conditions of refrigerated storage of raw materials and MDM should be improved. Use of bones of poor sensory quality (discoloration, abnormal smell) generally resulted in MDM of inferior bacteriological quality.

Phage typing, biotyping and assessment of enterotoxin production was carried out with 136 St. aureus cultures, isolates from mechanically deboned pork produced at one plant. Fifty-five per cent of the isolates was not typable, 28% was typable with human phages, 8% with bovine phages. The majority of the strains could not be explicitly assigned to any Meyer and/or Hájek and Mar álek types. Applying the simplified system of Devriese to eighteen strains isolated in our investigation, ten were found to belong to the poultry ecovar, one to the bovine ecovar, while seven strains were non-host specific. None of the isolates produced enterotoxins A–E.

Microbiological inspection of end products is recommended as part of an integrated quality assurance system. The following reference values for the final product (maximal colony counts to be expected under GMP conditions expressed as 95th percentile) were calculated: Pig MDM: log₁₀ mesophilic colony count 6·8 and log₁₀ cfu mesophilic Enterobacteriaceae g⁻¹ 4·8; Poultry MDM: log₁₀ mesophilic colony count 6·6 and log₁₀ cfu mesophilic Enterobacteriaceae g⁻¹ 4·7.     

Functional and sensory properties of chicken meat from spent-hen carcasses deboned manually or mechanically in Jordan

Samples of chicken meat from spent laying hens were obtained by four different methods: (1) manual deboning of whole carcasses; (2) manual deboning of skinned carcasses; (3) mechanical deboning of whole carcasses; and (4) mechanical deboning of skinned carcasses. The meat was packaged, frozen and stored at ?18 °C for up to 3 months. Functional properties studied were pH, emulsifying capacity (EC) and water‐holding capacity (WHC) and, in addition, pigment concentration was investigated. Sensory properties included aroma, colour, texture and overall acceptability, as judged by a trained panel using a nine‐point hedonic scale. Removal of the skin prior to deboning by either method gave significantly higher values (P < 0.05) for EC, while WHC values were not significantly different among the experimental treatments, despite higher pH values for mechanically‐deboned meat, with and without skin. Pigment concentrations were highest in meat from Treatment 4 and lowest for Treatment 1, but values for both methods of deboning were affected by the presence of skin. There were no significant differences between treatments for any of the sensory properties studied. Changes occurring in the meat during frozen storage are described.     

Assessing the quality of mechanically and manually recovered chicken meat

The biochemical composition and histological characteristics of meat recovered mechanically by the auger/sieve (a/s) and the hollow drum/belt (hd/b) principles from two different chicken carcass parts were compared with meat recovered manually. The quality of meat recovered mechanically by the hollow drum/belt principle was equal to or higher than the quality of manually recovered meat. The degradation of muscle structure was highest in the meat recovered by the a/s principle and lowest in the manually recovered meat. For the biochemical measurements with the exception of collagen, determinations of a single sample were sufficient to achieve a repeatability of 0.9, whereas for the histological measurements at least 8 samples were necessary. It is suggested that a quality-grading scale based on biochemical composition and level of degradation of muscle fibre structure should be established for all types of minced meat regardless of whether the meat is obtained by mechanical or manual procedures and that legislation concerning the use of MRM should be based on such a scale.     

机械去骨禽肉糜的应用及研究进展

介绍国内外机械去骨禽肉糜(MDPM)在食品中的应用及其在应用中出现的问题,如乳化、脂肪氧化、血红素氧化等,并探讨其开发利用前景.     

Quality of comminuted sausages formulated from mechanically deboned poultry meat

Comminuted sausages formulated with mechanically deboned poultry meat-MDPM (turkey or chicken, frame or neck) treated in different ways before production (vacuum packed MDPM or air packed skeletons deboned at production) and stored frozen for 6 or 18 weeks have been studied using a full-factorial design and chemical, physical and sensory analysis. MDPM was obtained from a Beehive separator. Comminuted sausages with MDPM from turkey frames, stored at -25?°C as skeletons, packed in air for 18 weeks developed marked rancid odour and flavour which could also be detected by thiobarbituric acid reactive substances (TBARS) and the concentration of volatile compounds. Vacuum packed mechanically deboned meat irrespective of species and carcass part could be stored for up to 18 weeks and used in formulation of sausages without any serious changes in their sensory profiles. Instrumental colour differences between sausages were mainly due to species. Turkey sausages were darker, redder and less yellow than chicken sausages. Moisture and fat contents were influenced by carcass part and to a lesser extent depended on species and storage time. Principal least squares regression (PLS2) showed close relationships between instrumental parameters and sensory attributes. TBARS, hexanal and volatile compounds were highly correlated with rancid flavour while redness (a(?)) was strongly related to sensory colour hue and colour strength.     

Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat

Effects of commercial rosemary antioxidants on oxidative stability of mechanically deboned turkey meat (MDTM) compared with Trolox C (vitamin E), ascorbic acid (vitamin C) and control without antioxidant were investigated. Antioxidants were added to meat at three levels. Thiobarbituric acid (TBA) assay and dynamic headspace gas chromatography were used to assess the effects of commercial antioxidants on lipid stability of MDTM during 7 months of frozen storage. Increased levels of TBA-reactive substances (TBARS) and volatile carbonyl compounds were noticed in all meat samples during storage, however most distinctly in meat without antioxidants. Retarding effect of antioxidants on the development of oxidation depended on the level and type antioxidants. Trolox C-a water soluble, synthetic derivative of vitamin E possessed the greatest antioxidative activity reflected by the lowest values of TBARS and volatile compounds. Ascorbic acid was less efficient than Trolox C and Biolox HT-W (rosemary), but more potent than most rosemary extracts in suppressing lipid oxidation especially in the long term frozen storage MDTM. The DPPH() method confirmed that antioxidant activity depends on the concentration of active compounds present in the samples available to scavenge the free radicals formed during the storage period. Supplementation of MDTM with antioxidants could be an alternative method to prevent oxidative degradation of the meat during frozen storage when vacuum packaging is not practical.     

Ultrasonic detection of bone fragment in mechanically deboned chicken breasts

A piston and cylinder apparatus was designed and fabricated based on pulse–echo technique to perform ultrasound scans for both liquids and solid samples of variable heights. A short time fast Fourier transform program was used to reduce noise in the signal. This apparatus was tested with distilled water. Velocity was accurately measured, whereas values of amplitude ratio varied widely. Chicken breast muscles' density, velocity, impedance and amplitude ratio were determined. Amplitude ratio could successfully discriminate between uncut samples, cut samples, and cut samples with a bone fragment, regardless of bone fragment size from 6 mm² to 16 mm² projected area. The ratio of amplitude ratios of cut samples with bone fragment to that of cut (or uncut) samples decreased as the ratio of bone fragment projected area to transducer projected area increased.Industrial relevanceNew hygiene regulations now require all food industries to implement a documented safety management system based on hazards analysis and critical control point (HACCP) principles. There is a need to detect and remove bone fragments from deboned poultry products before marketing. The technology developed in this research provides a non-invasive cost effective solution to a food safety concern that is causing production bottlenecks and hazardous situations in deboned poultry meat production.     

The influence of mechanically deboned meat and pH on the water-holding capacity and texture of emulsion type meat products

The influence of the amount of mechanically deboned pork meat (MDM) on the quality of model 'Frankfurters' was studied, and the relationship between the pH of the blends versus the texture and water-holding capacity (WHC) of the finished products was investigated. In the experiments 2·9%, 5·8% and 11·6% pork loin were exchanged with MDM. It was found that addition of MDM increased the pH and the WHC, and that moderate addition of MDM resulted in greater yield stress and elasticity modulus, while higher concentrations of MDM resulted in very soft texture. The pH of the meat blends was very important for the functional properties of the pasteurized products. It made no difference whether pH was determined by the meat raw materials alone or adjusted through addition of NaOH or MDM.     

Estimating calcium in mechanically deboned poultry meat by oxidimetry and atomic absorption spectrophotometry

In samples taken over six months from 68 lots of mechanically deboned poultry meat, from several Dutch meat producers, average calcium content by atomic absorption spectrophotometry (AAS) was 2·36 g/kg. As AAS requires expensive equipment, laboratories less well equipped need something less sophisticated. A series of ten meat samples with increasing calcium content was analysed by two oxidimetric methods and by AAS. For in-plant quality control to a maximum calcium content of 2·5 g/kg the oxidimetric methods seemed sufficiently precise and repeatable because a confidence interval of 0·40 g/kg (P = 0·95) was found for analysis on duplicate subsamples. The relationship between the oxidimetric method of Peter (1966) and AAS could not be explained completely, whereas the oxidimetric method of AOAC corresponded well with AAS. There was a significantly (α = 0·01) higher correlation (r = 0·9996) between the AOAC method and AAS, so that the AOAC method is preferred more than that of Peter.     

Microbiological and lipid oxidation studies on mechanically deboned turkey meat treated by high hydrostatic pressure

Mechanically deboned turkey meat was treated by high hydrostatic pressure. Two treatments were applied, 200 MPa (20 min) for chilled, 400 MPa (20 min) for frozen meat, thawed-up for the treatment, then re-frozen for storage. In both cases, storage experiments were made (15 days and 8 months respectively). The changes in microbiological status and lipid oxidation parameters, as well as cholesterol oxidation products (COPs) concentration were examined. These factors could affect the shelf life, the safety and sensory quality of products. Due to the effects of treatments, a significant reduction in the numbers of viable cells, an increase in thiobarbituric acid reactive substances (TBARs) values and formation of COPs could be observed.