Abstract
Several turkey summer sausage formulations with different proportions of mechanically deboned turkey meat (MDTM), hand deboned turkey meat (HDTM), texturized MDTM (heat denatured strands), beef fat, and structured soy protein fiber were made. The morphology was studied microscopically and related to the firmness of the product. Higher shear force values in sausages containing hand deboned meats coincided with a higher proportion of intact structural components mainly contributed by muscle fibers. The use of 100% MDTM in summer sausages resulted in a very soft and almost unacceptable product. By incorporating 65% HDTM and other ingredients with 35% MDTM, the texture was improved and judged acceptable by a taste panel.
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