Comparison of raw materials for meat products

József Mihalkó,Dóra Szepesi-Bencsik,Gabriella Zsarnóczay,László Ferenc Friedrich

doi:10.1556/446.2021.00040

Abstract

AbstractAnimal food, especially meat, has played an important role in the history of mankind. Different meats can be used in the production of meat products. In addition to lean meats, mechanically deboned meat (MDM) and mechanically separated meat (MSM) can also be used in meat products. However, the latter does not qualify as meat due to damage to the muscular structure due to the high pressure applied during the separation, therefore cannot be included in the meat content of products.The aim of our experiment was to compare whole, minced meat, MDM and MSM from turkey (raw and in the form of meat paste). Technofunctional tests (water-holding and -binding capacity), color measurement, chemical composition (moisture, protein and fat content), electron microscopic recording, rheological properties show that the quality of MSM is inferior to other meat raw materials. These properties can also result in the production of lower quality products.

Highlights

Meat is the processed and certified skeletal muscle of mammals and poultry for human consumption
It can be seen from this that there is a significant difference between the samples (P < 0.001), the lowest value is given to the whole turkey drumstick meat (0.54 ± 0.380), so this sample has the highest water-holding capacity value
Electron micrographs of mechanically separated meat (MSM) show a complete change in muscle structure compared to minced meat and mechanically deboned meat (MDM)

Summary

INTRODUCTION

Meat is the processed and certified skeletal muscle of mammals and poultry for human consumption. - Mechanically separated meat (MSM) is a product obtained after boning from fresh, fleshy bones or poultry which have been removed by mechanical means in such a way as to damage or modify the muscular structure. At least 6% of meat, 12–25% of fat, and 17–19% of protein (of which 25% is connective tissue) remain after manual bone cleansing Extracting this manually would be very labor and time consuming (Wittmann, 1977). Histological features include microscopic observation of different tissues and their changes This appears to be a promising method to screen for MSM products, but further studies are needed to confirm this (EFSA, 2013)

MATERIALS AND METHODS

RESULTS AND DISCUSSION

RESULTS

Evaluation

CONCLUSION