Abstract
Mechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss separator, fresh bones [Poss Design Limited, Oakville, Ontario, Canada]) and chicken breast trim (CBT) were used as raw materials in frankfurters. Texture, color, and lipid oxidation were measured over a refrigerated storage period of 98 d. Both MSC were higher in fat and lower in moisture than CBT. MSC frankfurters had lower L* and higher a* values than CBT frankfurters, with MSC2 frankfurters having the lowest L* and highest a* (P < 0.05). Thiobarbituric acid-reactive substances values were higher in MSC1 frankfurters (P < 0.05) than in CBT and MSC2 frankfurters. Texture Profile Analysis hardness, cohesiveness, resilience, and chewiness were highest in MSC2 frankfurters. Differences among MSC resulted in detectable differences in finished product attributes, with MSC2 frankfurters being darker and redder and having lower levels of lipid oxidation than MSC1 frankfurters, underscoring the importance of understanding the specific functional attributes of MSC obtained by different processes prior to product formulation and manufacturing.
Highlights
Separated chicken (MSC) is a widely used formulation raw material in mixed-species frankfurters and bologna, as well as many ground poultry meat products such as chicken nuggets and patties
Increased lipid oxidation of Mechanically separated chicken (MSC) compared with intact muscle chicken is well-documented (Baker and Kline, 1984; Mielnik et al, 2002; Olsen et al, 2005; Paulsen and Nagy, 2014), given the favorable conditions for lipid oxidation promoted by the poultry mechanical separation process, such as increased iron content, greater surface area, and increased temperature
Given that the 3 chicken raw materials utilized were readily available commercial materials, it is evident that the extended thawing time to which they were subjected in this study accelerated lipid oxidation in an MSC1 material that was already more susceptible to lipid oxidation
Summary
Separated chicken (MSC) is a widely used formulation raw material in mixed-species frankfurters and bologna, as well as many ground poultry meat products such as chicken nuggets and patties. It has been established that the use of mechanically separated meat or poultry in further-processed meat and poultry products can lead to textural softness, grittiness, off-flavor development, and increased redness (Froning and Johnson, 1973; Daros et al, 2005; Horita et al, 2014; Paulsen and Nagy, 2014). These adverse effects on product quality have been attributed to lower protein functionality and lack of muscle structure that result from the high pressures used in their obtainment, and they limit the extent of commercial utilization of these materials. The addition of MSC to processed meat products impacts final product color, texture, and oxidative stability
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