Effect of Auger- and Press-Type Mechanical Deboning Machines on Selected Characteristics of Mechanically Deboned Poultry |
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Authors: | M G MAST Th G UIJTTENBOOGAART A R GERRITS A W deVRIES |
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Affiliation: | Author Mast is affiliated with the Dept of Food Science, The Pennsylvania State Univ., University Park, PA 16802.;Authors Uijttenboogaart, Gerrits and de Vries, are affiliated with Spelderholt Institute for Poultry Research, Ministry of Agriculture and Fisheries, 7361 DA Beekbergen, The Netherlands. |
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Abstract: | Selected chemical, functional, textural, and sensory properties were evaluated for mechanically deboned poultry (MDP) prepared from three auger-type (Paoli, Beehive, and Yieldmaster) and one press-type (Protecon) mechanical deboners. Protecon MDP, prepared without a preliminary grinding of the in-going raw material, contained slightly larger intact muscle fibers than MDP from the auger-type machines. Although variation occurred among the four meats, no significant differences (P7>0.05) were observed in their composition. Differences existed in the emulsifying capacity, emulsion stability, and waterholding capacity of the meats; however, all were successfully used in the preparation of acceptable frankfurters. Frankfurters prepared from Protecon or Beehive MDP were generally firmer, as determined by shear tests and sensory evaluations. |
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