Mechanically Deboned Turkey Meat Research Articles

Texture profile of surimi-like material from mechanically deboned turkey meat

Abstract The study aimed to evaluate the textural properties of turkey surimi-like (TSL) gels from mechanically deboned turkey meat (MDTM) by washing procedures. The effects of water, sodium chloride, sodium bicarbonate, and potassium phosphate buffer washing solutions, cycles, and salt addition were investigated. Sodium bicarbonate washing solution produced lightened and whitened cooked gels. Addition of salt reduced (p < 0.05) cooking loss and increased (p < 0.05) hardness and chewiness. TSL gels from sodium bicarbonate had the lowest (p < 0.05) cooking loss and hardness, and increased (p < 0.05) adhesiveness after two washing cycles. Scanning electron micrographs showed fine-stranded gel structures formed at low ionic strength and coarsely aggregated gel structures at high ionic strength. Salt addition improved the TSL gelling properties. Two washing cycles of MDTM with sodium bicarbonate solution generate high-quality colorless gels of TSL with proper textural properties and could be suggested as an alternative meat source in the manufacturing of surimi-based foodstuffs.

Quality assessment of meatcontaining semi-finished minced products with duck meat

An urgent issue for meat processing companies is to expand their product range and increase production, and to make the product economically viable for the consumer. One of the ways to solve this problem is to produce meat-containing foods. Research on the development of new meatcontaining semi-finished formulations using locally sourced meat and animal protein ingredients to make high-value, affordable food available to consumers is promising and needs further development. The purpose of our work was to substantiate the feasibility of production of meatcontaining chopped semi-finished products with duck meat and mechanically deboned turkey meat, expanding the range of meat products, while increasing the biological value. Three model recipes were developed on the basis of the recipe-analogue of “Domashni” cutlets. The possibility of replacing of pork and beef for duck meat and mechanically deboned turkey meat was studied in semi-finished chopped meatcontaining products. The total number of duck meat and mechanically deboned turkey meat (MDTM) was 61%. The other components of the formulations did not change. Combining duck meat with MDTM in the proposed proportions in the meatcontaining systems of the patties allows improving the nutritional and biological value of the product and its quality indicators. Replacing second-grade beef with MDTM and pork with duck meat allows getting model minced meat with functional and technological indicators at the level of traditional patties. The use of secondary protein raw materials, namely MDTM, makes possible to obtain chopped semi-finished products with high nutritional value: increased protein content – 11.96–12.45 g/100 g of food, which is 1.10–5.24% higher than in patties with traditional raw materials; with reduced fat content – by 15% compared to the test samples. The proposed formulations made it possible to increase the biological value of meat-containing chopped cutlets, namely to reduce the number of limiting amino acids from six to two. Replacing of pork and beef in duck meat and MPMO recipes had a positive effect on sensory evaluation of the products. The highest overall score was obtained from the recipe 1 containing 25% duck meat and 36% MPMO.

Effect of washing cycles and solutions on chemical composition and physicochemical properties of the surimi‐like material from mechanically deboned turkey meat

The effects of washing solutions and number of cycles on mechanically deboned turkey meat (MDTM) were evaluated for the production of surimi-like material (SLM) using water, sodium chloride, sodium bicarbonate, and potassium phosphate buffer. Yields vary from a low of 30.98% with sodium chloride solution to as high as 37.33% with sodium bicarbonate. Chemical composition of washed samples showed moisture content of 75.46%–79.52%, fat at 5.87%–7.14%, protein at 12.35%–15.36%, and ash at 0.81%–1.29%. Repeated washings resulted in reduce in soluble proteins. Washing with sodium bicarbonate increased sodium content of unwashed MDTM from 60.76 mg/100 g to 109.41 mg/100 g, while water and phosphate buffer decreased it to 5.33 mg/100 g and 7.95 mg/100 g. SLM washed with sodium bicarbonate had higher pH and water holding capacity, and showed better changes in color characteristics than unwashed MDTM and other SLMs. This study demonstrates that sodium bicarbonate solution provided a desirable SLM with best technological quality. Practical applications MDTM is widely used by the Brazilian industry in the production of meat products, in which the use of up to 60% of the product is allowed. However, in products with a low fat content and with light color characteristics, such as some cured cooked poultry, the use of MDTM is limited precisely because it contains high content of fats and heme pigments. Washing process is one of a practical method to produce SLM resulting in higher myofibrillar proteins concentration and lower fat and heme pigments. However, different washing solutions and multiple washes provide different qualities of SLM from different species. Thus, determining the optimal washing process and its effects on the SLM characteristics is important for its application in meat products with low fat and with less pigmentation. Due to its properties, all types of SLM had potential applications for meat replacer in the production of emulsified and restructured meat products, with emphasis on the SLM obtained by use of sodium bicarbonate washing solution.

Lipid Oxidation in Frozen, Mechanically Deboned Turkey Meat as Affected by Packaging Parameters and Storage Conditions

Mechanically deboned turkey meat (MDTM) was stored in different packaging materials (film produced with natural antioxidant (α-tocopherol) or synthetic antioxidant) at -20°C for 12 mo in a vacuum, modified atmosphere, or air. One-half of the samples were thawed at 4°C for 24 h after 1 mo of storage and then refrozen. Oxidative rancidity was evaluated during storage by measuring the development of 2-thiobarbituric acid reactive substances (TBARS), and hexanal, a volatile oxidation product. Vacuum- and modified atmosphere-packaged samples had lower TBARS values and hexanal content than air-packaged samples with corresponding treatments. Hexanal content and TBARS values increased with storage time, and the highest levels were obtained after 6 mo of storage. The largest increase was obtained with presence of oxygen. Mechanically deboned turkey meat stored in packages where a natural antioxidant (alpha-tocopherol) was used in production of one of the PE layers, had, in almost every instance, the lowest TBARS values and hexanal content when stored in vacuum or modified atmosphere. However, this difference was not statistically significant. Neither TBARS values nor hexanal content showed dependency of the temperature profile (frozen or frozen/thawed/refrozen) during storage.

Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat

Effects of commercial rosemary antioxidants on oxidative stability of mechanically deboned turkey meat (MDTM) compared with Trolox C (vitamin E), ascorbic acid (vitamin C) and control without antioxidant were investigated. Antioxidants were added to meat at three levels. Thiobarbituric acid (TBA) assay and dynamic headspace gas chromatography were used to assess the effects of commercial antioxidants on lipid stability of MDTM during 7 months of frozen storage. Increased levels of TBA-reactive substances (TBARS) and volatile carbonyl compounds were noticed in all meat samples during storage, however most distinctly in meat without antioxidants. Retarding effect of antioxidants on the development of oxidation depended on the level and type antioxidants. Trolox C—a water soluble, synthetic derivative of vitamin E possessed the greatest antioxidative activity reflected by the lowest values of TBARS and volatile compounds. Ascorbic acid was less efficient than Trolox C and Biolox HT-W (rosemary), but more potent than most rosemary extracts in suppressing lipid oxidation especially in the long term frozen storage MDTM. The DPPH method confirmed that antioxidant activity depends on the concentration of active compounds present in the samples available to scavenge the free radicals formed during the storage period. Supplementation of MDTM with antioxidants could be an alternative method to prevent oxidative degradation of the meat during frozen storage when vacuum packaging is not practical.

Detection of low amount of irradiated ingredients in non-irradiated precooked meals

The application of the European Standards for the detection of irradiated food by thermoluminescence of silicates, electron–spin resonance spectroscopy of bones or gas chromatography–mass spectrometry of 2-alkylcyclobutanones does not allow the detection of irradiated ingredients included in small quantity in the matrix of a food which has not been irradiated, but which could be subjected to various processing technologies such as cooking, freezing or storage. The use of an enzymatic food hydrolysis carried out at moderated temperature, for the extraction of the food-contaminating silicate minerals and bone fragments, followed by a purification of the extracts by a high-density aqueous solution of sodium polytungstate, allows a simultaneous detection of weak inclusions (0.1% m:m) of irradiated spices and mechanically deboned turkey meat (MRM) included in various precooked foods. Moreover, the use of a supercritical fluid extraction procedure for the 2-alkylcyclobutanones or an additional purification step of the lipid extracts made it possible to lower the detection limit of the 2-alkylcyclobutanones radiation-induced from triglycerides. Using gas chromatography–mass spectrometry, down to 0.5% (m:m) of irradiated MRM included in non-irradiated chicken quenelles could be detected.

Improvement of the physicochemical properties of pale soft and exudative (PSE) pork meat products with an extract from mechanically deboned turkey meat (MDTM)

Loss of protein functionality of pale soft and exudative (PSE) meat and a surplus of mechanically deboned turkey meat (MDTM) has negative economic impacts on the meat industry. The objective of this research was to add functional proteins from an extract of MDTM to PSE meat to create a value-added pork sausage product. Sausages manufactured from PSE incorporating an MDTM extract exhibited a 30% increase in rigidity ( P<0.05) compared to those manufactured using brine alone. Sausages made from PSE and normal pork with the MDTM extract demonstrated little difference in water holding capacity ( P>0.05), and reductions of 4.1 and 3.1% in cooking loss ( P<0.05), respectively, compared to sausages made employing brine alone. Introducing functional proteins derived from MDTM to processed meat made with PSE pork has the potential to enhance the economic value to both of these low value raw materials.

The Effect of Metal Chelators, Hydroxyl Radical Scavengers, and Enzyme Systems on the Lipid Peroxidation of Raw Turkey Meat

The effect of iron chelators, free radical scavengers, and enzyme systems on the formation of hydroxyl radicals and the lipid peroxidation of raw turkey meat was determined. Fresh hand-deboned turkey breast and leg meat without skin or mechanically deboned turkey meat (MDTM) was homogenized with 3 vol of .1 M citrate-phosphate buffer, pH 5.5, or distilled water. Samples were prepared by adding iron chelators, free radical scavengers, or enzyme (xanthine oxidase and superoxide dismutase) systems into the meat homogenate. Free ionic iron was the critical component in the formation of 2-thiobarbituric acid reactive substances (TBARS), and chelation with strong or weak iron chelators was effective in preventing the formation of TBARS in meat, except with weak iron chelators in breast meat. Hydroxyl radical scavengers mannitol, glucose, formic acid, and dimethyl sulfoxide were not effective, but free radical terminators, ascorbate and burylated hydroxyanisol, were very effective antioxidants. Tyrosine had stronger antioxidant effects than hydroxyl radical scavengers. Superoxide dismutase (SOD) and SOD plus catalase had a weak antioxidant effect on lipid oxidation of raw turkey meat but xanthine oxidase had a strong antioxidant effect that could not be explained. The formation of TBARS in meat was mainly catalyzed by the ferryl or perferryl complex-dependent free radicals, not by the superoxide-dependent hydroxyl radicals.

QUALITY CHARACTERISTICS OF TURKEY BOLOGNA FORMULATED WITH CARRAGEENAN, STARCH, MILK AND SOY PROTEIN

ABSTRACTA low‐fat (12%) high‐added water (27%) bologna was formulated with mechanically deboned turkey meat (MDTM) and either carrageenan (0.5%), milk protein (2%), isolated soy protein (2%), or starch (2%). Cooking loss, purge loss during storage, cooked product bind, sensory characteristics, and batter viscosity were evaluated. Starch added late in the chopping process was the most effective in reducing cooking loss as well as decreasing (P &lt; 0.05) purge loss during storage (both refrigerated and frozen storage). Cooked product hardness was increased (P &lt; 0.05) by all test ingredients, except starch and kappa carrageenan added late in the chopping process. Kappa carrageenan incorporated before chopping significantly (P &lt; 0.05) increased cooked product bind. Overall acceptability (sensory analysis) scores were higher (P &lt; 0.05) when milk protein, isolated soy protein and starch were added during chopping, compared to their addition prior to chopping. However, this order of addition effect was not observed for either of the carrageenan treatments.

Protein Quality and Iron Bioavailability of Mechanically and Hand-Deboned Turkey Meat Fed to Rats

The protein quality and iron bioavailability of mechanically deboned turkey meat (MDT) and hand-deboned turkey meat (HDT) were determined in rats. The protein, fat, and moisture levels in MDT were similar to those found in HDT. The MDT, however, contained more ash, calcium, and iron than the HDT. The MDT and HDT had similar amino-acid patterns; methionine and cystine were the limiting amino acids for both products. The amino-acid scores were .97 and .98 for MDT and HDT, respectively. The protein efficiency ratio and biological value as well as the values for net protein utilization and nitrogen efficiency for growth for MDT were similar to those for HDT and reference casein (P>.05). The hemoglobin-regeneration efficiency values were 40, 39, and 55%, respectively, for MDT, HDT, and FeSO4 (least significant difference = 12%). The MDT contained more bioavailable iron (7.6 mg of iron per kg of meat or 4.1 mg of iron per 1,000 kcal) than the HDT (4.2 mg/kg or 2.4 mg/1,000 kcal). Mechanically deboning turkey meat did not affect its protein quality, but increased the amount of bioavailable iron.

Frankfurters Made from Broiler and Turkey Necks Mechanically Deboned Using Two Different Machines

Comparisons were made of frankfurters prepared from separate batches of skinned broiler and turkey necks, mechanically deboned in two different machines. Raw, mechanically deboned poultry meat was sampled for water, fat, ash, and protein analysis; frankfurter batches were formulated to have approximately the same seasoning and finished proximate composition. Evaluations included shear-press values, yields, proximate analyses, and sensory examinations, using triangle difference-testing.Raw, mechanically deboned (MD) broiler meat contained significantly more fat and significantly less protein than raw MD turkey meat, although the differences were less than 3%. Ash contents for both species were slightly higher from one of the deboning machines; the MD turkey meat had more ash than the broiler meat. There were no differences in the moisture contents of the raw meats. No significant differences were observed in the moisture, fat, ash, and protein contents for any of the frankfurters. There were no differences in yields.Shear data indicated that the MD turkey-meat frankfurters were significantly firmer than the MD broiler-meat frankfurters. In the triangle test, panelists were able to distinguish between frankfurters made from two types of MD poultry meat (due to texture) but not between MD poultry-meat frankfurters using meat from the two deboning machines.

Texturized Mechanically Deboned Turkey Meat in Summer Sausages

Abstract Mechanically deboned turkey meat (MDTM) was texturized by pan frying on a stove or by extrusion through a grinder plate followed by heat denaturation in an oven. Appropriate particle size (ca. 5 mm) of the texturized MDTM was attained by chopping prior to incorporating it into summer sausages. Up to 30% texturized MDTM could be incorporated into turkey summer sausages without appreciably affecting sausage composition. Increasing levels of texturized MDTM (10 to 40%) in sausages slightly increased shear press values (nonsignificant); the sensory panel found no difference in firmness. Appearance, juiciness, and acceptability of sausages decreased with high levels of texturized MDTM. Even though the texturization process created a particulate-like appearance in the sausages, texturization by the methods reported here is not recommended because the sensory panel assigned better scores to the MDTM sausages made with no texturized meat and the ground beef sausages.

Sloppy Toms Made from Mechanically Deboned Turkey Meat

Mechanically deboned turkey meat (MDTM) was substituted for ground turkey in a National Turkey Federation Sloppy Tom recipe. The product was served in buns and subjected to various sensory testing procedures.According to the 444 responses obtained at the Wisconsin State Fair, over 80% of the people rated the MDTM Sloppy Toms as good or excellent. The main reasons given as to why they would use the product were convenience and acceptability by the family.In a consumer preference test with 197 responses at the University of Wisconsin Dairy Sales Room, Sloppy Joes were preferred over the Sloppy Tom product. The Sloppy Tom sauce was slightly higher in moisture and lower in protein than the Sloppy Joe product.A descriptive sensory analysis of Sloppy Toms, served fresh or after frozen or canned storage, indicated a nonsignificant preference for the canned sauce, followed by fresh and frozen products. The only significant sensory differences among the products were that the canned product was more reddish in color and the frozen sauce was less juicy.The ingredient cost of the Sloppy Tom product was 10.3¢/100 g, whereas the Sloppy Joe cost was 23.4¢/100 g.

Morphology and Texture of Turkey Summer Sausages

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.

Optimum Utilization of Turkey in Summer Sausages

Summer sausages were formulated with different proportions of hand deboned turkey meat (HDTM), mechanically deboned turkey meat (MDTM), texturized MDTM (heat denatured strands), and turkey hearts. Various nonturkey ingredients such as structured soy protein fiber (SPF), beef fat, and a natural red beet color were also included in some of the formulations. Objective and subjective techniques were used to analyze the summer sausages.The results indicated that a sausage formulation with approximately one-third MDTM combined with two-thirds HDTM (equal portions of dark turkey bits and turkey hearts) provided a very acceptable product texture. The addition of a small amount of beef fat or red beet color further improved the appearance of the sausages. Close adherence to proper grinding and mixing temperatures resulted in good particle definition. The optimum combination of ingredients provided a turkey product as acceptable as the traditional beef summer sausage, which was used as a comparison treatment for the chemical, physical, and sensory evaluations. Meat ingredient costs for the turkey summer sausages manufactured in these experiments were substantially lower than the costs for a similar product made with beef.

Characteristics of Bone Particles and Measurement of Bone Particle Size from Mechanically Deboned Poultry

Bone particles from mechanically deboned chicken back and neck meat (MDCM), mechanically deboned turkey meat (MDTM), and mechanically deboned cooked fowl meat (MDCFM) were characterized using a scanning electron microscope (SEM) and procedures refined for determining bone particle size. Bone particles separated using the enzyme (papain) method were observed by the SEM to agglomerate together, thereby giving erronous bone particle size measurements. When enzyme mixtures of papain and ficin were utilized, more accurate measurements of bone particle sizes were noted. The alcoholic KOH method was found to be an accurate technique for bone particle size determination providing the digestion time was no greater than 10 min. The alcoholic KOH method is considerably more rapid than the enzyme technique, which should make it more practical for the processing industry.

Effects of Air at Various Tension Levels on Storage Stability of Mechanically Deboned Poultry Meats

Air pressures equivalent to 0, 126, 380, and 760 mm Hg were assigned to packages of mechanically deboned chicken meat (MDCM), mechanically deboned turkey meat (MDTM), and their lipid extracts. All treated samples were stored at −18 C up to 3 months. Changes in phospho-lipid polyunsaturated fatty acids (expressed as unsaturation ratio, C18:3–22:6/C16:0 ) and 2-thiobarbituric acid (TBA) absorption values were used to follow lipid oxidation reactions. Samples packaged under 0 mm Hg and samples packaged at 126 mm Hg showed similar losses of polyunsaturated fatty acids and comparable development of TBA reactive substances. After 1 month storage, TBA absorption values of MDTM samples packaged under vacuum were significantly lower than those packaged at 126, 380, and 760 mm of Hg. Significant differences in mean unsaturation ratios were observed between the lipid extracts from MDCM and the meat itself, but not between those from the lipid extract from MDTM and turkey meat. Significant differences in TBA reactive substances were found between turkey and chicken lipids.

PROTEIN EFFICIENCY RATIO AND AMOUNTS OF SELECTED NUTRIENTS IN MECHANICALLY DEBONED TURKEY MEAT

ABSTRACTThree types of mechanically deboned turkey meat (MDTM) were obtained from a Pennsylvania poultry processing plant and studied for nutrient composition. Samples of MDTM included meat from turkey breast cages (protein 15.4%, fat 10.2%, moisture 71.3%), turkey racks (protein 13.4%, fat 17.0%, moisture 67.9%), and turkey backs (protein 13.0%, fat 21.7%, moisture 65.9%). Protein efficiency ratios (PER) were determined on each type, and with and without an antioxidant. Material without an antioxidant resulted in gross errors. Adjusted PER values of MDTM treated with an antioxidant were significantly higher than the 2.50 value for the standard casein diet. Amino acids, fatty acids, caloric content and selected minerals were also measured.

EFFECTS OF CO2‐SNOW ON THE QUALITY AND ACCEPTANCE OF MECHANICALLY DEBONED POULTRY MEAT

ABSTRACTMechanically deboned chicken meat (MDCM) and mechanically de‐boned turkey meat (MDTM) were chilled with CO2‐snow, frozen, and stored at ‐20° C for up to 48 wk. MDCM exposed to CO2 generally exhibited higher TBA values and peroxide values (PV) than control samples (no CO2). TBA values of treated and untreated MDTM were similar; however, PV of CO2‐treated MDTM were consistently higher. Meat exposed to CO2 was initially redder than untreated meat; however during later stages of frozen storage, control samples were redder. Taste panelists were able to discriminate among the various treatments. Meat chilled with CO2 was generally preferred to control samples and meat “frozen” with CO2; control samples were usually preferred over CO2‐frozen samples.

Evaluation of Various Mixing Stresses on Storage Stability (TBA) and Color of Mechanically Deboned Turkey Meat

Mechanically deboned turkey meat (MDTM) was mixed under the following treatment conditions: a) control–not mixed, b) exposed to surface air, c) under a flow of nitrogen gas, and d) under a flow of carbon dioxide gas. Twenty-five hundred grams of MDTM were mixed in replicate in a Hobart K5-A mixer in a 4 C cold room. Treatments were intended to simulate several handling conditions and to provide various oxidative stresses to the product. Treated MDTM was packaged in Mylar pouches without air evacuation and under vacuum and held at 4 C up to six days and stored at −18 C up to six months. Samples were evaluated for surface color (Hunter Lab) and for storage stability (2-thiobarbituric acid, TBA) at regular intervals. Data indicate that mixing contributes to color and oxidative changes which occur during storage.Dramatic TBA increases were only noted for MDTM stored at −18 C up to 6 months. TBA numbers of MDTM held at 4 C up to 6 days did not change appreciably. Generally, meat mixed in air and under CO2 showed higher TBA numbers and greater changes in surface color than did the control meat and meat mixed under nitrogen. Further work is required to make conclusive statements applicable to commercial procedures.