Extraction of Lipid and Pigment Components from Mechanically Deboned Chicken Meat

Three washing solutions were tested to reduce color and remove fat from mechanically deboned chicken meat (MDCM). MDCM was mixed with either 0.5% sodium bicarbonate, 0.1% acetate buffer, or tap water and passed through a 3.9 mm mesh screen. The meat retained by the screen (captured meat, CM) and the solution passing through the screen (not-captured, NC) were centrifuged separately. All extraction treatments resulted in significant reductions in fat with the NC meat being significantly lower in fat than the captured meat regardless of the wash media. Bicarbonate washed CM was significantly lighter in color (L*= 64.1) than all other extraction treatments and lighter and less red (a*=4.5) than the MDCM (L*= 49.2, a*= 9.0).     

Mechanically Deboned Pork Use in Fermented Meat Spreads

Proportions (25, 50 and 100%, w/w) of mechanically deboned pork (MDP) were evaluated for use in spreads fermented with Pediococcus pentosauceus or chemically acidified. Microbiological stability was examined at 2–4, 5, 8–10, and 24° C, with or without inoculated Staphylococcus aureus. Microbiological, color, texture, pH, TBA, and proximate composition were studied in relation to product formulation and processing. Fat retention and product spreadability were attained by combining up to 50% MDP, preemulsified with soy protein isolate (SPI) or sodium caseinate (SC), with pork and beef trimming preblended with NaCl and phosphate. These were fermented with Pendiococcus pentosauceus (40° C and 85% RH, 18 h). Potato starch (2%) was added and product was comminuted postfermentation. Unlike formulations with SPI, those containing SC exhibited good microbiological stability, with no Enterobacteriaceae, and S. aureus decreased.     

Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates

Pork meat sausages were prepared using protein hydrolysates from mechanically deboned chicken meat (MDCM). In terms of the color, compared to the controls before and after storage, the redness (a*) was significantly higher in sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate. After storage, compared to the other sausage samples, the yellowness (b*) was lower in the sausages containing ascorbate and sodium erythorbate. TBARS was not significantly different among the sausage samples before storage, whereas TBARS and DPPH radical scavenging activities were significantly higher in the sausagescontainingascorbate and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. In terms of sensory evaluation, the color was significantly higher in the sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. The “off‐flavor” and overall acceptability were significantly lower in the sausages containing MDCM hydrolysates than in the other sausage samples.     

Cholesterol Content of Beef Bone Marrow and Mechanically Deboned Meat

Marrow from cervical, lumbar and femur bones of 5 steers and 5 cows fed only on native range (grass fed) and 5 steers and 5 cows fed a finishing ration (grain fed) was analyzed for cholesterol content. The cholesterol content of the marrow was significantly different when diet or anatomical locations were compared. Bovine marrow from grass-fed animals averaged 119.6 mg/100g and marrow from grain-fed animals averaged 150.6 mg/100g marrow. The cholesterol content of marrow from the cervical, lumbar, and femur was 190.1, 124.1, and 91.0 mg/100g marrow, respectively. Mechanically deboned meat (MDM) and beef lean had a mean cholesterol content of 153.3 and 50.9 mg/100g tissue. Spinal cord material in MDM can account for the increased concentration of cholesterol in some MDM samples over the values for lean and marrow.     

Continuous Restructuring of Mechanically Deboned Chicken Meat by HTST Extrusion-Cooking

The continuous restructuring of mechanically deboned chicken meat (MDM) was attempted using twin-screw extrusion-cooking at high moisture contents (50-80%), high temperatures (ca 150°C), short residence times (30-240 sec) and low pressures (below 6 bars). The hardness, cohesiveness and water-holding capacity of the nonexpanded moist extruded samples are optimal and resemble those of meat-loaf when 10-20% wheat flour or pregelatinized corn starch are added to MDM. Incorporation of 25% soy protein isolate gives a solid gel matrix containing dispersed meat particles. Scaling up this process could lead to the continuous production of simulated meat chunks or slices for use in canned or frozen dishes.     

Gamma Ray Processing to Destroy Staphylococcus aureus in Mechanically Deboned Chicken Meat

Gamma radiation doses of 0.26 kGy and 0.36 kGy, administered in vacuo at 0°C, destroyed 90% of log-phase and stationary-phase colony forming units (CFU) of Staphylococcus aureus ATCC 13565 (FDA 196E), respectively, in mechanically deboned chicken meat (MDCM). Samples inoculated with 10^3.9 CFU/g of S. aureus were treated with gamma radiation in vacuo at 0°C and then held for 20 hr at 35°C (abusive storage). Viable CFU were found in samples irradiated to 0.75 kGy but not in those irradiated to 1.50 kGy either before or after storage. Enterotoxin was not detected in irradiated MDCM. A predictive equation was developed for the response of S. aureus in MDCM to radiation dose and irradiation temperature.     

POULTRY PRODUCT QUALITY. 5. Microbiological Evaluation of Mechanically Deboned Poultry Meat

SUMMARY —Samples of deboned meat from broiler necks and backs, whole fowl and turkey racks were obtained from commercial sources and examined for total aerobic counts, fecal coliforms, salmonellae, Clostridium perfringens, coagulase positive staphylococci and psychrotolerant microorganisms. The raw materials were either deboned immediately after birds were processed (conventional processing) or held in the plants at 3–5°C for 5 days prior to deboning (delayed processing). The storage studies were conducted by holding the deboned meat at 3°C for 0, 3, 6 and 12 days and at -15°C for periods of 3, 6 and 9 months. The total aerobic counts of delayed processed samples were shown to be higher than conventionally processed meat and remained the same throughout the storage period. In all instances, the total aerobic counts increased during the storage at 3°C. The MPN fecal coliforms were high for all samples and remained relatively the same throughout the storage period at 3°C. Freezing resulted in a significant reduction of fecal coliforms. Only six out of 54 samples were contaminated with salmonellae while four showed the presence of C. perfringens and none was contaminated with S. aureus. Pseudomonas, Achromobac-ter and Flavobacterium dominated the psychrotolerant genera isolated in this investigation.     

Selected Washing Processes Affect Thermal Gelation Properties and Microstructure of Mechanically Deboned Chicken Meat

Cooked mechanically deboned chicken meat (MDCM), washed with tap water, 0.5% sodium bicarbonate, sodium phosphate buffer (pH 7.2; ionic strength, 0.1), or 0.1M sodium chloride had increased (P lt;0.05) gel strength compared to unwashed MDCM. The selected washing solutions affected (P lt;0.05) lightness (HunterLab L values) of washed meat, and also had a slight (Plt;0.05) influence on water-holding capacity and textural properties. These differences were attributed to pH and washing solvent residue in the washed MDCM. Scanning electron microscopy revealed distinct differences between the washed and unwashed MDCM. The washed meat showed a fibrous protein network structure resulting from protein gelation.     

Lipid and Pigment Extraction from Mechanically Separated Seal Meat

Mechanically separated seal meat (MSSM) was washed 3 x with water. Total hemoprotein pigment content of MSSM was reduced by 49.5% after the first washing, 65.1% after the second, and 67.5% after the third. Hunter L value (lightness) was increased from 14.8 to 32.4 after three washings. Hunter L values correlated (r =?0.990) well with total hemoprotein content of the meat. The total lipid content of the meat was also reduced by 30.7 to 57.5%, depending on the original fat content of the sample after washings. The yield of meat protein after the second washing was increased from 32% to 70.5% when a centrifugation instead of filtration method was employed.     

Protein Efficiency Ratio and Amounts of Selected Nutrients in Mechanically Deboned Spent Layer Meat

Three types of mechanically deboned spent layer meat (MDSL) were found to have adjusted protein efficiency ratios (PER) equivalent or superior to a standard (casein) diet. These same materials proved to be good sources of calcium, iron and zinc. Percentage protein ranged from 15.39 for MDSL from whole spent layers to 16.55 for MDSL from spent layer frames with wings. Fat levels were highest for whole birds (20.41%) and lowest for frames without skin (16.84%). High levels of unsaturated fatty acids were found to be associated with these products.     

A Simple Method for Estimating Amount of Red Marrow Present in Mechanically Deboned Meat

Muscle:red marrow mixtures containing 0, 10, 20, 30, 40, and 50% marrow (w/w) were prepared to simulate the widest range of red marrow percentages which might be found in mechanically deboned meat (MDM). Significant increases in pH with each increase in marrow concentration and a correlation coefficient of 0.96 between marrow concentration and pH were found. Therefore, pH values can be used to estimate red marrow concentration in MDM once average values for pH of meat attached to bones and marrow in those bones are established at individual deboning operations. Level of red marrow in MDM is related to functional properties such as water holding capacity as well as nutritional value and palatability.     

Emulsion and Storage Stabilities of Emulsions Incorporating Mechanically Deboned Poultry Meat and Various Soy Flours

The stability of emulsions formulated with mechanically deboned poultry in combination with various levels (10%, 15%, 20%, and 25%) of rehydrated vegetable protein flour (VPF), 50% protein; soy concentrate flour (SCF), 70% protein; or soy isolate flour (SIF), 90% protein were determined. VPF emulsions had significantly better emulsion stability than those with SCF or SIF. Flour type had no effect on storage stability (2-thiobarbituric acid values, tensile strength, dominant wavelength, or sensory evaluation); however, SIF emulsions had significantly higher microbiological counts than emulsions incorporating VPF or SCF. Rehydrated flour level had no effect on stability with the exception of higher tensile strength values at lower rehydrated flour levels.     

Yields, Color and Compositions of Washed, Kneaded and Heated Mechanically Deboned Poultry Meat

Kamaboko-like products, prepared with NaCl and phosphate buffer wash solutions, had higher yields compared to those prepared with Na-acetate and polyphosphate solutions. Products prepared with polyphosphate wash solution were lightest in color. Higher fat in mechanically deboned poultry meat caused lower yields than lower fat. There were no interactions (P>0.05) between the temperatures and salt concentrations of the wash solutions on yields of products washed with various concentrations of NaCl. Products prepared with NaCl wash solutions at 2–4^oC had higher yields than those prepared at 20–22^oC. Generally, products prepared with 1.0% or 1.5% NaCl wash solutions had higher Hunter “L” values and lower Hunter “a” values when compared to those prepared with 0 or 0.5% NaCl washing solutions.     

Color, Pigment and Iron Content of Meat Loaves with Blood, Blood Emulsion, or Mechanically Deboned Meat Added

The hemoglobin, myoglobin, and iron content in slaughter-house blood, a blood emulsion, mechanically deboned meat (MDM) and meat minces with these raw materials added, were determined. Blood and blood emulsion were added in the range 0-5%. MDM was added as a substitute for ground beef. The pigment and iron content in the minces were compared with the surface color of heated meat loaves produced. Minces containing blood yielded lighter meat loaves upon heating (i.e. a higher lightness L* was observed) than did minces containing blood emulsion or MDM, even if the amounts of extractable hemoglobin and myoglobin in the minces were equal. At equal concentrations of iron, minces with blood and MDM gave lighter meat loaves than did minces to which blood emulsion had been added.     

Effect of Sodium Nitrite Concentration, Sodium Erythorbate and Storage Time on the Quality of Franks Manufactured from Mechanically Deboned Turkey

The effects of sodium nitrite (0-156 ppm), sodium erythorbate (0 or 550 ppm) and storage time (up to 10 wk at 4°C) were measured on the chemical and sensory properties of turkey franks formulated largely from mechanically deboned turkey (MDT), Residual nitrite in the finished product was proportional to that incorporated at time of formulation and was reduced by using small initial amounts in combination with the maximum allowable erythorbate (550 ppm). Acceptable cured color in turkey franks was achieved with the incorporation of 50 ppm of nitrite. Erythorbate effectively increased cured color development and stability, particularly with smaller amounts of nitrite. Rancidity development in turkey franks was not of major significance. Even so, the presence of erythorbate imposed further control of oxidative changes in lipids. Maximum cured flavor development occurred with 50–100 ppm nitrite.     

Characteristics of Low-Salt Frankfurters Produced with Enzyme-Modified Mechanically Deboned Fowl

Objective and sensory methods were used to compare low-salt frankfurters containing enzyme-modified mechanically deboned fowl (MDF) with normal-salt (2%) and low-salt (0.5%) MDF frankfurter controls, a low-salt MDF pH control and a commercial chicken frankfurter. MDF was modified with Milezyme AFP 2000. There was no significant difference (P < 0.05) in reheated yield between the enzyme-modified treatment, the normal-salt control, and the commercial frankfurter. Enzymatic modification resulted in improved texture and had no adverse effect on cured meat color or flavor when compared to other low-salt treatments. Microbial numbers increased faster on the enzyme-modified low-salt frankfurter than on the normal-salt control.     

Restructuring of Mechanically Deboned Chicken and Nonmeat Binders in a Twin-screw Extruder

A twin-screw cooking extruder was used to restructure mechanically deboned chicken (MDC) in combination with three nonmeat binders, corn starch (CS), soy protein isolate (SPI) and wheat gluten (WG), at concentrations of 10–30%. Extrudates were evaluated by apparent tensile stress (ATS), Warner Bratzler shear stress (WBSS), proximate composition and reheat yield. SPI and WG were less effective than starch for increasing the ATS and WBSS of extruded MDC. The effects of die temperatures between 71–115°C on chemical and textural properties of extrudates containing 10% and 15% starch were investigated. The ATS and WBSS increased as a function of temperature up to 104°C. Fat content and lipid oxidation decreased as extrusion temperatures increased.