Frankfurters Made from Mechanically Deboned Poultry Meat (MDPM): 2. Microscopy

Abstract

Raw material, raw emulsions and cooked frankfurters made from mechanically deboned poultry meat (MDPM) from the backs and necks of fryers, produced by three deboning machines (A, B, and C) and chopped for times varying from one and one half minutes to over 15 minutes were examined by light and electron microscopy.The raw MDPM from machines A and B appeared more dense and the fat globules smaller and more uniformly distributed than in the MDPM from machine C. Emulsion formation was found after only a short chopping period (one and one half to three minutes) and increasing chopping time did not always improve the appearance of the emulsion. For the material from machine A, the fat globules became smaller and more uniformly distributed, there was less effect on the emulsions from machine C and no effect from those from machine B.