Cold-batter Mincing Research Articles

Fat Reduction in Processed Meat Using Hot-Boning and Cold-Batter Mincing Technology

ObjectivesProcessed meats have high fat contents that have been linked to adverse effects on human health. The purpose of this study was to generate low-fat meat products using the combination of hot-boning (HB), crust-freeze-air-chilling (CFAC; HB-CFAC), and cold-batter mincing technologies.Materials and MethodsTwelve commercial pigs (4 pigs/replication) were obtained locally and processed in a traditional way. Skinless, boneless, fresh pork ham (IMPS#402G) was harvested and subjected to either hot-boning (HB) at 1-h poste-mortem or chill-boning (CB) at 24 h post-mortem. All pork ham muscles were cut into one-inch wide strips and subjected to crust-freeze-air-chilling (CFAC). The resulting strips were 3-min pre-chopped and 6-min post-chopped for full-fat batters (FF), using 65% ham muscle of CFAC, 15% pork back-fat, 16% ice, 2% salt, and 2% starch. For low-fat batters (LF), the strips were similarly chopped with the same ingredients except 0% pork back-fat and 31% ice. Data in three replications were evaluated by one-way ANOVA, using PASW 18 statistic program and a completely randomized design. A post-hoc analysis was performed using Duncan`s multiple range test to evaluate differences of fat content and protein functionality among treatments at P < 0.05.ResultsAfter chilling, the pH 6.27 of HB-loin muscles at an hour post-mortem was significantly higher than that pH 5.63 of CB-loin muscles at 24 h post-mortem (P < 0.05). Similarly, the pH 6.0 of cooked HB-gels was higher than the pH 5.7 of cooked CB-gels, regardless of fat content (P < 0.05). The 65% moisture and 11– 12% fat in full-fat gels (HB-FF and CB-FF) were lower and higher, respectively, than 76– 78% moisture and 1.6– 3.0% fat in low-fat gels (HB-LF and CB-LF), regardless of boning type. Cooking yield (%) was improved in HB-gels more than CB-gels. In responding to the cooking yield, the lowest and the highest expressible moistures were found in HB-FF gels and CB-LF gels, respectively. Both HB-FF and HB-LF gels showed higher values for hardness, cohesiveness, and gumminess than CB-FF gels, with the least value found in CB-LF gels. These results indicated that the cold-batter mincing of HB-muscles provided higher protein functionality and gel-forming ability than that of CB-muscles so that fat was reduced without textural quality loss (P < 0.05). The next step of this research is to generate fatty/creamy-like texture by chopping low-fat ham muscles at sub-zero temperatures for extended times, resulting in small and uniform protein particle sizes.

Comparison of raw meat quality and protein-gel properties of turkey breast fillets processed by traditional or cold-batter mincing technology

This study was conducted to evaluate the effects of cold batter mincing on meat quality and protein functionality, using turkey fillets that were chill-boned (CB) or hot-boned (HB) with crust-freeze-air-chilling (HB-¼CFAC) at -12°C. For each of four replications, 48 toms (male) were raised and processed at Michigan State University Poultry Farm and Meat Laboratory, respectively. After evisceration, the turkeys were subjected to one of the four treatments: (1) traditional mincing of CB fillets after water immersion chilling (WIC); (2) cold batter mincing of WIC, CB, quarter-sectioned (¼), and CB-¼CFAC; (3) traditional mincing of HB-¼CFAC fillets; and (4) cold batter mincing of HB-¼CFAC fillets. Before mincing, the pH and R-values of turkey fillets in HB-¼CFAC were higher and lower, respectively, than those in CB fillets. During cold-batter mixing, the initial batter temperatures at -1.5 to -2.1°C reached 1.5°C and 14°C at 6 and 12min, respectively, and ended at 26 to 31°C at 24min. During traditional mincing, the initial batter temperatures at 3 to 4°C increased by ∼10°C every 6min, and ended at 32 to 35°C with higher batter temperatures seen for the 2% salt than the 1% salt batter. Dynamic rheological properties indicated that the cold-batter mincing showed elevated G' compared to the batters of traditional mincing, regardless of mixing time, indicating that the gel-setting temperature was reduced in the cold-batter mincing, potentially due to the different amounts of extracted protein and structural change. After cooking, improved cooking yield and protein functionality were observed in the batter of HB-¼CFAC fillets than the batter of CB fillets as well as in the batter of 2% salt than the batter 1% salt (P < 0.05). These results indicated that HB-¼CFAC fillets produced superior raw meat quality over the CB fillets, and cold batter mincing of HB-¼CFAC fillets significantly improved protein functionality compared with the traditional mincing of CB fillets (P < 0.05).

Fat Reduction in Processed Meat Using Hot-Boning and Cold-Batter Mincing Technology

ObjectivesProcessed meats have high fat contents that have been linked to adverse effects on human health. The purpose of this study was to generate low-fat meat products using the combination of hot-boning (HB), crust-freeze-air-chilling (CFAC; HB-CFAC), and cold-batter mincing technologies.Materials and MethodsTwelve commercial pigs (4 pigs/replication) were obtained locally and processed in a traditional way. Skinless, boneless, fresh pork ham (IMPS#402G) was harvested and subjected to either hot-boning (HB) at 1-h poste-mortem or chill-boning (CB) at 24 h post-mortem. All pork ham muscles were cut into one-inch wide strips and subjected to crust-freeze-air-chilling (CFAC). The resulting strips were 3-min pre-chopped and 6-min post-chopped for full-fat batters (FF), using 65% ham muscle of CFAC, 15% pork back-fat, 16% ice, 2% salt, and 2% starch. For low-fat batters (LF), the strips were similarly chopped with the same ingredients except 0% pork back-fat and 31% ice. Data in three replications were evaluated by one-way ANOVA, using PASW 18 statistic program and a completely randomized design. A post-hoc analysis was performed using Duncan`s multiple range test to evaluate differences of fat content and protein functionality among treatments at P < 0.05.ResultsAfter chilling, the pH 6.27 of HB-loin muscles at an hour post-mortem was significantly higher than that pH 5.63 of CB-loin muscles at 24 h post-mortem (P < 0.05). Similarly, the pH 6.0 of cooked HB-gels was higher than the pH 5.7 of cooked CB-gels, regardless of fat content (P < 0.05). The 65% moisture and 11– 12% fat in full-fat gels (HB-FF and CB-FF) were lower and higher, respectively, than 76– 78% moisture and 1.6– 3.0% fat in low-fat gels (HB-LF and CB-LF), regardless of boning type. Cooking yield (%) was improved in HB-gels more than CB-gels. In responding to the cooking yield, the lowest and the highest expressible moistures were found in HB-FF gels and CB-LF gels, respectively. Both HB-FF and HB-LF gels showed higher values for hardness, cohesiveness, and gumminess than CB-FF gels, with the least value found in CB-LF gels. These results indicated that the cold-batter mincing of HB-muscles provided higher protein functionality and gel-forming ability than that of CB-muscles so that fat was reduced without textural quality loss (P < 0.05). The next step of this research is to generate fatty/creamy-like texture by chopping low-fat ham muscles at sub-zero temperatures for extended times, resulting in small and uniform protein particle sizes.

Improvement of Raw Meat Quality and Protein Functionality Using Hot-Boned, Quarter-Sectioned and Crust-Freeze-Air-Chilling (Hb-1/4cfac) and Cold-Batter Mincing Technology

ObjectivesCold-batter mincing is an emerging technology that can be used to extract muscle protein without loss of protein functionality. The purpose of this study was to evaluate the combined effects of cold batter mincing and hot-boning, quarter sectioning and crust-freeze air chilling (1/4CFAC) on raw meat quality and protein functionality of turkey breast fillets (Pectoralis major). The fillets of 1/4CFAC were obtained after air chilling the fillets (hot-boned and quarter sectioned) in a freezing room at –12oC.Materials and MethodsFor each of 4 replications, 48 toms were processed traditionally at Michigan State University Meat Processing Center. After evisceration, the turkeys were subjected to: 1) water immersion chilling (WIC), chill boning (CB), and conventional mincing 2) WIC, CB, and cold-batter mincing after 1/4CFAC at –12oC (CB-1/4CFAC), and 3) hot-boning, quarter-sectioning, and cold-batter mincing after 1/4CFAC (HB-1/4CFAC). Statistical analysis was conducted using 3 factorial design (2 × 2 × 3). Data were pooled due to no interaction among factors. Muscle pH was measured after homogenizing 2.5 g meat in 25 mL of iodoacetate solution and R-value was measured using perchloric acid and phosphate buffer solution. Rheological properties was assessed by oscillatory measurements (storage modulus, G’) using the ARES rheometer (TA instrument) with 25 mm diameter parallel plate.ResultsAfter chilling, the pH and R-value of turkey fillets in HB-1/4CFAC were higher and lower, respectively, than those of fillets in CB (P < 0.05). During cold-batter mixing in a bowl chopper at 4000 rpm, the batter temperature started at sub-zero (–1.5 to –2.1oC), reached 1.5 to 14oC at 6 to 12 min mincing, and ended with 26 to 31oC at 24 min, with high temperatures observed for 2% salt batter than 1% salt batter. During traditional mincing, the batter temperature started at 3 to 4oC, increased by ∼10oC every 6 min, and ended with 32 to 35oC with higher temperature seen for 2% salt batter again. Dynamic rheological properties of meat batters indicated that the cold-batter mincing showed elevated G’ than traditional mincing regardless of mixing time, indicating that gel-setting temperature was reduced in the cold-batter mincing over the conventional mincing potentially due to the less protein denaturation or protein structural change in a different way. After cooking, higher cooking yield and better protein functionality were observed in the cold-batter mincing especially at 6 min (P < 0.05).ConclusionThese results indicated that the technology of HB-1/4CFAC produced superior raw meat quality and the combination of cold batter mincing and HB-1/4CFAC technologies improved protein gelation at 6 min where the batter temperature was not higher than 1.5oC.

Cold-batter mincing of hot-boned and crust-freeze-air-chilled turkey breast reduced sodium content in protein gels

The objective of this study is to investigate the effects of l-arginine (Arg) on the physicochemical and gel properties of chicken actomyosin. The results showed that Arg increased the content of surface hydrophobicity and reactive sulfhydryl group of chicken actomyosin, but decreased storage modulus (G0). Also, Arg enhanced the first thermal transition temperature (TM1) but decreased the second thermal transition temperature (TM2). The addition of Arg favored to form a dense and uniform gel with the increased water holding capacity (WHC), strength and transverse relaxation time (T2). These results suggested that Arg may result in the formation of a uniform and continuous gel by changing the structural and thermal behavior of actomyosin in turn, ultimately contributing to the elevated WHC and strength. The results may provide new insight into the effects of Arg on the WHC and texture of meat products in the previous literatures.

Cold-batter mincing of hot-boned and crust-frozen air-chilled turkey breast allows for reduced sodium content in protein gels

The purpose of this research was to evaluate sodium reduction in the protein gels that were prepared with turkey breasts after hot boning (HB), quarter (¼) sectioning, crust-frozen air-chilling (CFAC), and cold temperature mincing. For each of 4 replications, 36 turkeys were slaughtered and eviscerated. One-half of the carcasses were randomly assigned to water immersion chilling for chill boning (CB), whereas the remaining carcasses were immediately HB and quarter-sectioned/crust-frozen air-chilled (HB-¼CFAC) in a freezing room (–12°C, 1.0 m/s). After deboning, CB fillets were conventionally minced, whereas HB-¼CFAC fillets were cold minced up to 27 min with 1 or 2% salt. From the beginning of mincing, the batter temperatures of HB-¼CFAC were lower (P < 0.05) than those of CB batters up to 12 and 21 min for 2 and 1% salts, respectively. Upon mincing, the batter pH of the HB-¼CFAC (P < 0.05) rapidly decreased and was not different (P > 0.05) from the pH of CB batters, except for the 1% salt HB-¼CFAC batter after 15 min of mincing. The pattern of pH was not changed when the batters were stored overnight. The protein of 2% salt HB-¼CFAC fillets was more extractable (P < 0.05) than that of CB fillets at 9, 12, 18, and 24 min. Similarly, the protein of 1% salt HB-¼CFAC fillets was more extractable (P < 0.05) than that of CB fillets from 12 min. Stress values of 2% salt HB-¼CFAC gels were higher (P < 0.05) than those of 1 and 2% salt CB gels, with intermediate values for 1% salt HB-¼CFAC gels. In the scanning electron microscope image, prerigor batter appears to have more open space, less protein aggregation, and more protein-coated fat particles than those of postrigor batters. Based on these results, the combination of HB-¼CFAC and cold-batter-mincing technologies appear to improve protein functionality and sodium reduction capacity.

Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality

The purpose of this research was to evaluate the combined effects of turkey hot-boning and cold-batter mincing technology on acceleration of meat turnover and meat quality improvement. For each of 3 replications, 15 turkeys were slaughtered and eviscerated. Three of the eviscerated carcasses were randomly assigned to water-immersion chilling for chill-boning (CB) and the remaining were immediately hot-boned (HB), half of which were used without chilling whereas the remaining were subjected to crust-freezing air chilling (CFAC) in an air-freezing room (1.0 m/s, -12°C) with/without 1/4; sectioning (HB-1/4;CFAC, HB-CFAC). As a result, CB and HB breasts were minced using 1 of 5 treatments: (1) CB and traditional mincing (CB-T), (2) HB and mincing with no chilling (HB-NC), (3) HB and mincing with CO2 (HB-CO2), (4) HB and mincing after CFAC (HB-CFAC), and (5) HB and mincing after quarter sectioning and CFAC (HB-1/4;CFAC). Traditional water-immersion chilling took an average of 5.5 h to reduce the breast temperature to 4°C, whereas HB-CFAC and HB-1/4;CFAC took 1.5 and 1 h, respectively. The breast of HB-CFAC and HB-1/4;CFAC showed significantly higher pH (6.0-6.1), higher fragmentation index (196-198), and lower R-value (1.0-1.1; P < 0.05) than those of the CB controls. No significant differences (P > 0.05) in sarcomere length were seen between CB-T and HB-CFAC filets regardless of quarter sectioning. When muscle was minced, the batter pH (5.9) of CB-T was significantly lower (P < 0.05) than those (6.1-6.3) of HB-NC, HB-CO2, and HB-1/4;CFAC, with the intermediate pH (6.0) seen for the HB-CFAC. When meat batters were cooked, higher cooking yield (90 - 91%; P < 0.05) was found in HB-CFAC, HB-1/4;CFAC, and HB-CO2, followed by HB-NC (90%) and finally CB-T (86%). Stress values (47-51 kPa) of HB-CFAC gels were significantly higher (P < 0.05) than those of CB-T (30 kPa) and HB-NC (36 kPa). A similar trend was found in strain values.