Mechanically Deboned Chicken Meat Research Articles

Monitoring Of Changes in The Quality Characteristics of Cooked Chicken Döner Kebabs Formulated from Mechanically Deboned Chicken Meat Subject to Refrigerated Storage

This study aimed to evaluate the effects of mechanically deboned chicken meat (MDCM) on the physicochemical and sensory properties of chicken döner kebab during 28 days of storage. Five different groups of chicken döner kebab were produced: C1: Control 1 including chicken breast meat, C2: Control 2 including ground chicken breast + transglutaminase, M1: 95% ground chicken breast + 5% MDCM + transglutaminase, M2: 90% ground chicken breast + 10% MDCM + transglutaminase and M3: 85% ground chicken breast + 15% MDCM + transglutaminase. The addition of MDCM to chicken döner kebab samples increased the pH value of the samples (P < 0.05). The TBARS values of the chicken döner kebabs increased during the storage period, especially on the 21st and 28th day. Groups M1, M2 and M3 had lower lightness (L*) and higher redness (a*) values than the control groups (P < 0.05). The addition of MDCM had no negative influence on the sensory parameters of the samples (P > 0.05).

Enhancement of Chemical, Nutritional Status, and Quality of Low-Fat Mortadella Made From Mechanically Deboned and Whole Chicken Meat With the Addition of Flaxseed and Thyme Oils.

This study aims to compare low-fat chicken mortadella made with whole chicken muscle (WCM) and mechanically deboned chicken meat (MDCM) that were enriched with flaxseed oil and thyme oil. Four mortadella types were manufactured: 100% WCM (T1), 100% MDCM (T2), 100% WCM + 2% flaxseed oil + 0.15% thyme oil (T3), and 100% MDCM + 2% flaxseed oil + 0.15% thyme oil (T4). Mortadella samples were investigated for proximate composition, thiobarbituric acid (TBA) value, pH, fatty acid profile, color, and sensory evaluation. Proximate composition was affected by the type of chicken meat (WCM vs. MDCM). During 20 weeks of storage, the TBA values of WCM were lower in comparison with those of MDCM (p≤ 0.05).pH values of WCM mortadella were lower (p≤ 0.05) in comparison with those of MDCM, where the oils had no effect on pH during the storage period. The incorporation of oils raised the total polyunsaturated fatty acids (PUFA) and lowered the total saturated fatty acids (SFA). There wasa significant difference in terms of rednessbetween WCM and MDCM, additionally, storage and oils added did notaffect the color. The sensory results showed that juiciness, texture, and overall liking scores were significantly different.

Enzyme Conditioning of Chicken Collagen and Taguchi Design of Experiments Enhancing the Yield and Quality of Prepared Gelatins.

During the production of mechanically deboned chicken meat (MDCM), a by-product is created that has no adequate use and is mostly disposed of in rendering plants. Due to the high content of collagen, it is a suitable raw material for the production of gelatin and hydrolysates. The purpose of the paper was to process the MDCM by-product into gelatin by 3-step extraction. An innovative method was used to prepare the starting raw material for gelatin extraction, demineralization in HCl, and conditioning with a proteolytic enzyme. A Taguchi design with two process factors (extraction temperature and extraction time) was used at three levels (42, 46, and 50 °C; 20, 40, and 60 min) to optimize the processing of the MDCM by-product into gelatins. The gel-forming and surface properties of the prepared gelatins were analyzed in detail. Depending on the processing conditions, gelatins are prepared with a gel strength of up to 390 Bloom, a viscosity of 0.9-6.8 mPa·s, a melting point of 29.9-38.4 °C, a gelling point of 14.9-17.6 °C, excellent water- and fat-holding capacity, and good foaming and emulsifying capacity and stability. The advantage of MDCM by-product processing technology is a very high degree of conversion (up to 77%) of the starting collagen raw material to gelatins and the preparation of 3 qualitatively different gelatin fractions suitable for a wide range of food, pharmaceutical, and cosmetic applications. Gelatins prepared from MDCM by-product can expand the offer of gelatins from other than beef and pork tissues.

Optimization of Valorization of Chicken MDCM to Produce Soluble Protein and Collagen Peptides

This study aimed to utilize enzymatic treatment and pressurized hot water extraction (PHWE) to recover soluble food-grade protein and collagen peptides from mechanically deboned chicken meat (MDCM), a side-stream from the meat industry. Food-grade enzyme blends Ermitase 1 and Ermitase 2 were used to fractionate the mechanically deboned meat into fat, soluble protein, and solids. Response surface methodology was utilized to optimize treatments to maximize the protein yield. At the optimum conditions (hydrolysis time 240 min, E:S 0.27%, and a hydromodule 1 L/kg), the enzymatic treatment produced high protein yield, approximately 90%. The protein hydrolysates showed a good solubility index, but weak gelling properties. The PHWE of the bones resulted in a high nitrogen yield, approximately 87%, at the optimum conditions of 190 °C and 83 min. Peptides in the bone extract were in the range of 0.5–13.7 kDa. Overall, our study highlights the importance of response surface methodology to optimize parameters for mechanically deboned chicken meat enzymatic and PHWE treatments to achieve high yields of protein for food applications and low-molecular-weight collagen peptides for cosmetic applications. The crucial role of protein and peptide prices was observed in preliminary profitability analysis.

Effect of addition of collagen and plasma as substitutes for mechanically deboned chicken meat on physicochemical and sensory properties of salchichón

The effect of replacing mechanically deboned chicken meat (MDCM) with collagen and plasma on the physico-chemical, and sensory properties of a salchichón was evaluated. Four formulations were developed: control (S0), and three levels of MDCM replacement: 15% (S15), 30% (S30), and 50% (S50) (a combination of collagen, plasma, and water). Treatments (S15, S30, and S50) showed improvement in their texture properties, as well as higher moisture content and a lower fat and protein content than S0 (p < 0.05). Sensory analysis showed that treatments did not add any significant disadvantages compared to S0 and also showed similarity with the results obtained from physico-chemical analyzes. Although substitution of collagen and plasma resulted in a color alteration, animal source proteins such as collagen and plasma can be used as a potential substitute alternative for MDCM in the studied salchichón without negatively affecting the texture, physico-chemical, and sensory properties.

Antioxidant effect of rice bran purified phytic acid on mechanically deboned chicken meat

This study aimed to evaluate the antioxidant effect of rice bran purified phytic acid (PA; 78.2%) and compare it with the standard high purity rice PA (≥90%) after added to mechanically deboned chicken meat (MDCM) and stored at −18℃ for 120 days. Rice bran purified PA (RPA) and standard PA (SPA) were added to MDCM at 5 and 10 mmol/kg and MDCM samples were analyzed for lipid oxidation by thiobarbituric acid reactive substance (TBARS), warmed-over flavor (WOF), and estimated myoglobin content at 15 days intervals for up to 120 days. RPA addition to MDCM stored for 120 days at −18℃ inhibited lipid oxidation, reducing WOF, and heme pigment oxidation that maintains the characteristic MDCM color. The results suggested that RPA is a suitable and efficient natural antioxidant in MDCM. Practical applications Mechanically deboned chicken meat (MDCM) is a poultry deboned carcass by-product and an important raw material for cooked meat production. MDCM stability is affected by bone separation, grinding process, and bone marrow content (hemoglobin-rich). The meat industry demands quality and stability improvements for MDCM due to its rapid propensity for oxidation. Phytic acid (myo-inositol hexaphosphate) is a powerful antioxidant with potential use in foods. It is efficient, safe, and naturally sourced. It alters redox potential, keeping it in Fe3+ form, protecting it against oxidative damage, thus improving the MDCM quality. The present study results are expected to contribute to the meat industry in producing safe and quality products.

Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins.

In recent decades, food waste management has become a key priority of industrial and food companies, state authorities and consumers as well. The paper describes the biotechnological processing of mechanically deboned chicken meat (MDCM) by-product, rich in collagen, into gelatins. A factorial design at two levels was used to study three selected process conditions (enzyme conditioning time, gelatin extraction temperature and gelatin extraction time). The efficiency of the technological process of valorization of MDCM by-product into gelatins was evaluated by % conversion of the by-product into gelatins and some qualitative parameters of gelatins (gel strength, viscosity and ash content). Under optimal processing conditions (48–72 h of enzyme conditioning time, 73–78 °C gelatin extraction temperature and 100–150 min gelatin extraction time), MDCM by-product can be processed with 30–32% efficiency into gelatins with a gel strength of 140 Bloom, a viscosity of 2.5 mPa.s and an ash content of 5.0% (which can be reduced by deionization using ion-exchange resins). MDCM is a promising food by-product for valorization into gelatins, which have potential applications in food-, pharmaceutical- and cosmetic fields. The presented technology contributes not only to food sustainability but also to the model of a circular economy.

Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages

Pork skin-based emulsion gels (EGs) elaborated with canola oil, bamboo fiber and inulin were used to replace 50% and 100% of pork back fat in hot-dog sausages made with a high content of mechanically deboned chicken meat (MDCM). Nutritional, technological, and microstructural characteristics of sausages were assessed. Sausages containing EGs presented a higher amount of ω3 polyunsaturated fatty acids (PUFAs), and reduction of saturated fatty acids (SFAs) and ω6/ω3 ratio up to 77% and 76%, respectively. pH, aw, and texture parameters of sausages were not affected by EGs addition. Color parameters presented a lightly increase in L* values and a reduction in a* values in the sausages. The replacement of 50% of pork back fat by EGs did not affect all sensory parameters of sausages. Thus, we concluded that pork skin-based EGs are promising alternatives to replace pork back fat in low-cost sausages.

Effect of chicken raw materials on physicochemical and microbiological properties of ‎mechanically deboned chicken meat.

Excessive consumption of red meat is associated with various diseases including coronary heart diseases and cancer. Lower health-related problems of chicken meat, consumption of chicken meat, and mechanically deboned chicken meat (MDCM) have been increased due to their cheaper prices. Thereby, chemical, microbial, and physical causes of chicken meat losses and the safety aspects are needed to be fully considered to save food by improved application of chicken meat and its by-product. This study investigated the effects of chicken classes, layer, and broiler, and different carcass cuts, fillet, skeleton, and the whole carcass, on physicochemical, protein, fat, ash, moisture, pH, and peroxide, and microbiological, total plate counts, Escherichia coli, Staphylococcus aureus, Campylobacter, and Salmonella, characteristics as well as introducing content changes of metal elements iron, calcium (Ca), lead, cadmium, and arsenic in MDCM. The highest values of physicochemical characteristics, calcium, iron, and heavy metals were observed in deboned layer chicken carcass and deboned broiler skeleton (p<0.05). Although Escherichia coli was detected in all of the treatments, Salmonella, Staphylococcus aureus, and Campylobacter contamination were found only in the deboned layer and broiler skeleton. In conclusion, the application of MDCM by-products in meat products without thermal processing is not recommended. The broiler and layer skeleton MDCMs are not suitable for human consumption due to the high contents of heavy metals. However, the whole carcasses of layer chickens are suitable to be mutually used in MDCM at the end of the egg laying period.

QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE

The chicken burgers were formulated with 20, 40 and 60% levels of gizzard or mechanically deboned chicken meat (MDCM). The chemical, physicochemical, microbiological and sensory properties of chicken burgers were evaluated during storage at -18±1oC for 6 months. The chicken burgers formulated with gizzard had higher (p ≤ 0.05) moisture (70.56%), crude protein (17.23%), total ash (2.97%) and lower (p ≤ 0.05) total volatile nitrogen (14.46 mg/100g), thiobarbituric acid (0.54 mg malonaldehyde/kg sample), peroxide value (3.74 meq/kg fat ), pH (6.42), water holding capacity value (3.50 cm2/0.3g) and plasticity (3.11 cm2/0.3g) than chicken burgers formulated with MDCM. The crude protein and total ash contents of the chicken burgers were (p ≤ 0.05) decreased and crude fat, total volatile nitrogen, and thiobarbituric acid increased (p ≤ 0.05) by increasing the levels of gizzard or MDCM. Increasing the levels of gizzard in the chicken burgers led to reducing total bacterial count, psychrophilic bacteria and Staphylococcus aureus counts compared with control chicken burger. However, MDCM had an opposite trend. The sensory properties of the chicken burgers formulated with gizzard had rating scores described as like very much (7.52-8.05). However, chicken burgers formulated with MDCM had rating scores ranged between like moderately (6.80) and like very much (7.03-7.64). Although TVN, TBA, PV and microbial load of the chicken burgers increased and sensory properties decreased during the storage period, the chicken burger still had an acceptable quality.

Effects of addition of Kappaphycus alvarezii on physicochemical properties and lipid oxidation of mechanically deboned chicken meat (MDCM) sausages

PurposeThe purpose of this paper is to determine both the physicochemical properties and lipid oxidation of sausages made from mechanically deboned chicken meat (MDCM) and the edible seaweed, Kappaphycus alvarezii (KA).Design/methodology/approachFour different sausage formulations were produced with different formulations containing 0(KA0), 2 (KA2), 4 (KA4) and 6 per cent (KA6) of KA.FindingsResults have shown that the addition of KA increased the hardness and chewiness parameters, water holding capacity, redness (a*-value) and the pH value of the MDCM sausages (p<0.05). The adhesiveness, cohesiveness and springiness of all formulations showed no significant differences (p>0.05). The addition of KA reduced the cooking loss of MDCM sausages (p<0.05). However, the addition of KA made the sausages darker (lower L*-value) (p<0.05). Furthermore, the addition of KA aided in the reduction of lipid oxidation in the MDCM sausages when they were refrigerated at a temperature of 4°C for 12 days. The MDCM sausages that contained KA had lower two-thiobarbituric acid test values compared to the control sample (p<0.05) during the 12 days of storage at 4°C.Originality/valueThe addition of KA seaweed can potentially produce better quality MDCM sausages in terms of physicochemical properties and reduce the rate of lipid oxidation.

Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins

The potential application of high pressure homogenization (HPH) for modifying the solubility, emulsifying and foaming properties, particle size distributions, zeta potential and rheological properties of mechanically deboned chicken meat (MDCM) proteins was evaluated. HPH decreased particle size, produced higher zeta potential and stronger electrostatic repulsion, and hence, improved water solubility, as well as emulsifying, foaming properties, flow ability and dynamic shear properties of protein suspensions. Steady and dynamic shear results indicated that samples had shear-thinning and soft-gel network behavior due to higher G′ than G″. Creep and recovery tests were explained with Burgers and exponential decay models, respectively, and led to a better understanding the internal structure, as well as elastic and viscous behavior. The final percentage recovery increased as homogenization pressure increased due to strengthened solid-like structure of protein suspensions. These results revealed that HPH can be a valuable process to improve functional and rheological properties of MDCM proteins.

Effect of washing cycles on the quality of surimi-like material obtained from mechanically deboned chicken meat

The appropriate number of washing cycles for obtaining most of the surimi-like materials is not well defined in literature. The aim of this work was to investigate the influence of the number of washing cycles (one, two, or four) on the quality of surimi-like material obtained from mechanically deboned chicken meat (MDCM) using the bleaching method with sodium bicarbonate. The product was evaluated based on its chemical and physical characteristics. The chemical compositions of samples showed an increase in protein (45.7 to 89.9%, dry basis) and decrease in fat (49.1 to 7.0%, dry basis) contents, while the moisture content increased from 69.5 to 79.1% after four washing cycles. Washing diminished yield. Gel prepared with MDCM washed once showed the lowest gel strength (507.1 g.cm). It thereafter increased to 546.0 and 602.7 g.cm after double and quadruple washings, respectively. Higher content of myofibrillar proteins and higher whiteness were also obtained after successive washings. It was concluded that four washing cycles was the most appropriate method for producing surimi-like material from MDCM.

Effect of Touriga nacional Grape Extract on Characteristics of Mechanically Deboned Chicken Meat Kept Under Frozen Storage

AbstractGrape pomace extract (GPE) is a by‐product from the wine industry that is rich in bioactive compounds. The effect of Touriga nacional GPE on quality characteristics (composition, pH, color variables and antioxidant capacity) of mechanically deboned chicken meat (MDM) under frozen storage was evaluated. Two MDM samples with different compositions fortified with two levels of GPE (60 and 120 mg/kg) were tested and analyzed within 1 and 210 days of storage. Data obtained was evaluated by principal component analysis (PCA) and the first two PCs accounted for 85% of the total variability. PC1 (47.9%) was positively correlated with a* (redness) and chroma, while negatively correlated with antioxidant indexes. PC2 (36.7%) was positively correlated with b* (yellowness) and Hue angle, and likewise PC1 negatively correlated with antioxidant properties. In conclusion, the addition of GPE to MDM is feasible to maintain the antioxidant properties and contributes positively to MDM color attributes over frozen storage, even using MDM batches with different proximal composition.Practical ApplicationsThis research targets two practical applications. First, it highlights the use of grape pomace extract as a sustainable source of bioactive compounds, namely antioxidants, as grape pomace is a by‐product from the wine industry. Second, it demonstrates that the quality of mechanically deboned chicken meat under frozen storage can be maintained after grape pomace addition. Future incorporation of mechanically deboned chicken meat supplemented with grape pomace extract in comminuted products is envisioned.

Antioxidant, Liver Protective and Angiotensin I-converting Enzyme Inhibitory Activities of Old Laying Hen Hydrolysate in Crab Meat Analogue.

The purpose of this study was to evaluate the antioxidative activities of Crab meat analogue prepared with protein hydrolysates obtained from mechanically deboned chicken meat (MDCM) from spent laying hens. 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) radical-scavenging activity was increased by adding MDCM hydrolysates during storage, and activity correlated with the concentration of DPPH added up to 6 weeks of storage. Hydroxyl radical-scavenging activity was increased in all analogues containing MDCM hydrolysates. At 0 days of storage, angiotensin I-converting enzyme (ACE)-inhibitory activity was increased by the addition of MDCM hydrolysates. Activity did not correlate after 6 weeks of storage, in which ACE-inhibitory activity was increased with low concentrations of MDCM hydrolysates, but no ACE-inhibitory activity was observed at higher concentrations. The liver-protecting activity of crab meat analogue was shown to be around 60% of the positive control; however, it was not significantly different among the samples during storage. These results support the use of MDCM as a source of health-promoting constituents in crab meat analogue.

Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates.

Pork meat sausages were prepared using protein hydrolysates from mechanically deboned chicken meat (MDCM). In terms of the color, compared to the controls before and after storage, the redness (a*) was significantly higher in sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate. After storage, compared to the other sausage samples, the yellowness (b*) was lower in the sausages containing ascorbate and sodium erythorbate. TBARS was not significantly different among the sausage samples before storage, whereas TBARS and DPPH radical scavenging activities were significantly higher in the sausagescontainingascorbate and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. In terms of sensory evaluation, the color was significantly higher in the sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. The "off-flavor" and overall acceptability were significantly lower in the sausages containing MDCM hydrolysates than in the other sausage samples. In most of the developed countries, meat from spent laying hens is not consumed, leading toan urgent need for effectively utilization or disposal methods. In this study, sausages were prepared using spent laying hens and protein hydrolysates from mechanically deboned chicken meat. Sausage can be made by spent laying hens hydrolysates, although overall acceptability was lower than those of other sausage samples.

Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky.

This study was conducted to determine the effects of using mechanically deboned chicken meat (MDCM) and collagen on quality characteristics of semi-dried chicken jerky. In experiment I, semi-dried chicken jerky was prepared with the replacement of chicken breast with MDCM (0, 10, 20, and 30%). The pH value of the jerky formulated with only chicken breast was 5.94, while the replacement of chicken breast with MDCM significantly increased the pH (p<0.05). The protein content and shear force of the jerkies decreased with increasing amounts of MDCM, whereas the fat, ash content and processing yield showed the opposite tendency (p<0.05). Replacement with up to 10% MDCM had no adverse effects on the sensory characteristics of the semi-dried chicken jerky. In experiment II, four levels of pork collagen (0, 1, 2, and 3%) were added to the semi-dried chicken jerky formulated with 90% chicken breast and 10% MDCM. The addition of collagen increased the moisture content, but decreased the ash content of the jerkies produced (p<0.05). The processing yield of the jerkies increased with increasing added amounts of collagen (p<0.05). It was found that the jerkies formulated with 0-2% collagen had significantly higher overall acceptance score than those prepared with 3% collagen (p<0.05). In conclusion, MDCM and collagen could be useful ingredients to reduce the production cost and improve the processing yield of semi-dried chicken jerky. The optimal levels of MDCM and collagen which could be added without adverse effects on the sensory characteristics were up to 10% and 2%, respectively.

&lt;b&gt;Freezing and thawing of processed meat in an industrial freezing tunnel&lt;b&gt;

Freezing is a commonly used preservation method in the meat industry. The understanding of the product behavior during the freezing process can assist in a better process management and quality control. This work reports the study of freezing and thawing of three types of processed meat in order to determine process parameters in an industrial forced‑air freezing tunnel at ‑30 o C. Chicken sausages (frankfurter type), mortadela (bologna type) and mechanically deboned chicken meat (MDCM) were studied. Products were placed in several layers in corrugated cardboard boxes (CCB) for sausages and mortadela. MDCM was placed in a nylon box. Temperature sensors were inserted in the products and the freezing and thawing curves were obtained. Freezing curves were used to determine the freezing time (t f ), initial freezing point ( T f ) and final freezing point ( T’ m ). Products placed in different layers in the CCB had significantly different freezing times, being the higher rates for products placed in more external layers than internal ones. The external layers of product were subjected to heat transfer by convection showing its importance to decrease freezing time. The results strongly suggest that products placed in different layers could have distinct quality properties and also play a key role in the freezing process efficiency.

Effect of mechanically deboned chicken meat hydrolysates on the physicochemical properties of imitation fish paste.

This study investigated on the effects of adding mechanically deboned chicken meat (MDCM) hydrolysates on the quality properties of imitation fish paste (IFP) during storage. IFP was prepared from Alaska Pollack, spent laying hens surimi and protein hydrolysates which were enzymatically extracted from MDCM. The study was designed as a 3×4 factorial design with three MDCM hydrolysate content groups (0%, 0.4%, and 0.8%) and four storage times (0, 2, 4, and 6 weeks). Addition of MDCM hydrolysates increased crude fat content but lowered water content (p<0.05). The breaking force of IFP, an indicator of gel formation, increased in treated groups compared to control (p<0.05). Angiotensin I-converting enzyme (ACE) activity was inhibited and free radical scavenging activity increased with increasing MDCM hydrolysate content (p<0.05). In conclusion, the addition of MDCM to IFP improves gel characteristics. Additionally, protein hydrolysates from MDCM serve as a potential source of ACE inhibiting peptides.

Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

In order to develop a healthy low-fat frankfurter-type sausage, different levels of surimi-like material prepared from mechanically deboned chicken meat (MDCM) and whitemouth croaker (Micropogonias furnieri) meat surimi were employed in five different recipes in the percentage ratios of 100/0, 70/30, 50–50, 30/70, and 0/100, respectively. The functionality of both fish and chicken protein concentrates was evaluated based on texture analysis (breaking force, deformation, gel strength and shear force). Growth kinetics for aerobic bacteria were analyzed using the modified Gombertz model. Shelf-life was determined based on microbiological counts and sensory analysis on acceptance tests. Surimi source reflected in the physical properties of the frankfurters. Addition of MDCM surimi-like material to sausage favored greater shear force, breaking force, and gel strength. On the contrary, the increasing levels of croaker surimi reduced rheological parameter values. Deformation presented no evident correlation between the formulations and with other textural properties. Average of textural properties obtained during storage where 2.29 ± 0.16 N for breaking force, 0.74 ± 0.02 cm for deformation, 1.69 ± 0.14 N cm for gel strength, and 14.2 ± 0.8 N for shear force, for frankfurters prepared with MDCM surimi-like material. Frankfurters presented an average shelf-live of 42 days at 4°C. Mathematical models had good correlation, and may be utilized for predictive applications.