Effect of Fragmentation Method and Formulation on the Quality of Patties Made from Restructured Spent Layer Meat |
| |
Authors: | R. HOLLENDER J. H. MacNEIL M. G. MAST |
| |
Affiliation: | Authors Hollender, MacNeil, and Mast are with the Dept. of Food Science, The Pennsylvania State Univ., University Park, PA 16802. |
| |
Abstract: | Poultry patties were prepared from spent layer meat fragmented by flake cutting or grinding (0.64 cm and 2.54 cm openings). The formulation consisted of either 100% breast meat, 50–50 breast and leg meat combination or 100% leg meat. Acceptability scores for both flavor and texture were highest for breast meat patties and lowest for leg meat patties. TBA (2-thiobarbituric acid) values showed increases for all treatments at all storage periods. Water-holding capacity (WHC) was highest for breast meat patties. Shear and resistance-to-tear (RTT) values showed that flaked-cut breast meat patties had the lowest shear values but the highest level of cohesiveness. The coarsely ground patties had higher shear values and lower RTT values. |
| |
Keywords: | |
|
|