Abstract
Mutton carcasses and lamb carcass cuts were mechanically deboned at different settings to give variable yields of mechanically deboned meat. Higher yields of mechanically deboned meat were related to higher calcium and fat percentages. Lamb breasts had the lowest bone percentage of any of the cuts and the mechanically deboned meat from breasts had the lowest calcium content when compared to deboned meat from other lamb cuts or mutton carcasses. Necks had the highest bone percentage and the highest calcium content in the mechanically deboned meat. Data are presented which show that mechanically deboned meat is not homogenous as it is extruded from the cylinder. Palatability of bologna made with mechanically deboned meat increased as the size of cylinder holes through which the meat was extruded decreased.
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