EFFECTS OF COLLAGEN ADDITION ON THE FUNCTIONALITY OF PSE‐LIKE AND NORMAL BROILER BREAST MEAT IN A CHUNKED AND FORMED DELI ROLL

Abstract

ABSTRACT A Randomized Complete Block Design with six replications was utilized to test the treatment effects of raw material and the inclusion of chicken collagen on the protein functionality of chunked and formed chicken breast manufactured from 100% pale, soft, and exudative like (PSE‐like) and 100% normal broiler breast with either 0 or 1.5% collagen. Inclusion of collagen was effective in decreasing cooking loss and increasing protein–protein bind. Differences (P < 0.05) revealed that collagen inclusion caused PSE‐like meat to have lower cooking loss. Collagen addition also increased (P < 0.05) bind so that the PSE‐like treatment was not different from the normal treatment with collagen added. However, PSE‐like with no collagen had lower (P < 0.05) protein–protein bind (kg) than normal meat with collagen. These results reveal that addition of chicken collagen has the potential to improve quality characteristics of chunked and formed deli rolls formulated from both PSE‐like and normal raw material.