The effects of particle size, connective tissue and cooking regime upon properties of washed mechanically recovered broiler meat

Abstract

Mechanically recovered meat (MRM) from broilers was washed with water, with or without prior chopping and with or without sieving to remove connective tissue. The resultant protein extract was mixed with salt and cooked in a one‐step (directly to 80°C) or two‐step (to 55°C and then to 80°C) cooking regime, to form gels. Washing broiler MRM gave stronger gels with lower cooking loss and expressible moisture than unwashed broiler MRM. These washed gels were also lighter in colour and less red. The best products were produced when some of the collagen had been removed by sieving, but not if the samples had Wrst been chopped, even though the total protein and dry matter contents were also reduced. A two‐step cooking procedure enhanced gel strength. Evidence of a more porous, but dense, structure of washed broiler MRM subjected to a two‐step cooking treatment was given by scanning electron microscopy and these differences could be related to the changes in gel strength and water holding.