Mechanically Separated Chicken Research Articles

Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages

Mechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss separator, fresh bones [Poss Design Limited, Oakville, Ontario, Canada]) and chicken breast trim (CBT) were used as raw materials in frankfurters. Texture, color, and lipid oxidation were measured over a refrigerated storage period of 98 d. Both MSC were higher in fat and lower in moisture than CBT. MSC frankfurters had lower L* and higher a* values than CBT frankfurters, with MSC2 frankfurters having the lowest L* and highest a* (P < 0.05). Thiobarbituric acid-reactive substances values were higher in MSC1 frankfurters (P < 0.05) than in CBT and MSC2 frankfurters. Texture Profile Analysis hardness, cohesiveness, resilience, and chewiness were highest in MSC2 frankfurters. Differences among MSC resulted in detectable differences in finished product attributes, with MSC2 frankfurters being darker and redder and having lower levels of lipid oxidation than MSC1 frankfurters, underscoring the importance of understanding the specific functional attributes of MSC obtained by different processes prior to product formulation and manufacturing.

Replacement of Pork Fat in Chicken-based Bologna Sausage with Oleogels of High-Oleic or Conventional Soybean Oil and Rice Bran Wax

In this study, pork fat in bologna sausage made with mechanically separated chicken (MSC) as primary lean raw material was successfully replaced with high-oleic (HOSO) and conventional (CSO) soybean oil oleogels structured with rice bran wax (RBW). Textural parameters, sensory attributes (except color), and lipid oxidation over 98 d of storage were unaffected by lipid source, while color was darker and redder in pork fat-containing samples. Raw batter stability was not different, except it was lower when liquid soybean oil was the lipid source. Samples containing oleogels made with HOSO had a more favorable lipid profile. These results complement previous studies by us and others and highlight the potential of oleogelation technology to modify the lipid profile of finely-comminuted meat products without negatively affecting product quality attributes.

Sanitization of Chicken Frames by a Combination of Hydrogen Peroxide and UV Light To Reduce Contamination of Derived Edible Products

Chicken carcass frames are used to obtain mechanically separated chicken (MSC) for use in other further processed food products. Previous foodborne disease outbreaks involving Salmonella-contaminated MSC have demonstrated the potential for the human pathogen to be transmitted to consumers via MSC. The current study evaluated the efficacy of multiple treatments applied to the surfaces of chicken carcass frames to reduce microbial loads on noninoculated frames and frames inoculated with a cocktail of Salmonella enterica serovar Enteritidis and Salmonella enterica serovar Typhimurium. Inoculated or noninoculated frames were left untreated (control) or were subjected to treatment using a prototype sanitization apparatus. Treatments consisted of (i) a sterile water rinse, (ii) a water rinse followed by 5 s of UV-C light application, or (iii) an advanced oxidation process (AOP) combining 5 or 7% (v/v) hydrogen peroxide (H2O2) with UV-C light. Treatment with 7% H2O2 and UV-C light reduced numbers of aerobic bacteria by up to 1.5 log CFU per frame (P < 0.05); reductions in aerobic bacteria subjected to other treatments did not statistically differ from one another (initial mean load on nontreated frames: 3.6 ± 0.1 log CFU per frame). Salmonella numbers (mean load on inoculated, nontreated control was 5.6 ± 0.2 log CFU per frame) were maximally reduced by AOP application in comparison with other treatments. No difference in Salmonella reductions obtained by 5% H2O2 (1.1 log CFU per frame) was detected compared with that obtained following 7% H2O2 use (1.0 log CFU per frame). The AOP treatment for sanitization of chicken carcass frames reduces microbial contamination on chicken carcass frames that are subsequently used for manufacture of MSC.

Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation

Mechanically separated chicken (MSC) was obtained by two different separation methods (MSC1, Beehive separator, 3–5 d-old bones; MSC2, Poss separator, fresh bones) and compared to chicken breast trim (CBT). Rheological attributes of myofibrillar protein solutions during thermal gelation and cooling were evaluated. All sources exhibited gelation with increased temperature (decreased δ). In all three treatments, a peak, decline, and subsequent increase in both the G′ and G″ was observed in the 50–55 °C range, with peak values being higher for CBT than for both MSCs. G′ slopes on both sides of the peak (S2, S3) and following the decline (S4) were significantly different between CBT and both MSCs (P < 0.05) and indicated greater instability of the solid-like structure in the temperature range of 50–55 °C (myosin rod denaturation). Myofibrillar protein profiles confirmed fiber type differences among materials, as well as greater myosin fragmentation or modification in the MSC samples.

Salmonella recovery from chicken bone marrow and cecal counts differ by pathogen challenge method.

Mechanically separated chicken (MSC) may be incorporated into other further processed foods, and has been identified as a transmission vehicle in human foodborne disease outbreaks involving the pathogen Salmonella enterica. Chickens possess pneumatic bones producing marrow, which may become infected with Salmonella and present a mechanism for Salmonella contamination of MSC. The primary objective of the current study was to ascertain whether chicken bone marrow was susceptible to Salmonella infection as a function of pathogen challenge method. Additionally, this study sought to determine the impact of Salmonella challenge site and inoculation on subsequent numbers of the microorganism in the cecum at 3, 6 and 9 d post-challenge. In this study, 30-day-old birds (Gallus domesticus) were separately challenged with S. enterica by one of the 6 experimental treatment methods: oral or endo-tracheal gavage, and transdermal scratch challenge on the breast or back muscles, with or without feathers (N = 150). Differing Salmonella recovery rates were detected in bone marrow from euthanized birds (P = 0.0015); oral and endo-tracheal gavage produced Salmonella recovery frequencies of 10% and 20%, respectively. Counts of Salmonella from chicken cecal samples statistically differed as a function of challenge method (P = 0.032); the highest numbers of Salmonella in cecal samples were obtained from orally gavaged birds (3.0 log10 cfu/g). Study results demonstrate the potential for chickens to contract short-term systemic infection following Salmonella challenge using methods of pathogen challenge simulating aerosol inhalation, ingestion, or wounding. Salmonella entry into chicken bone marrow may result in decreased likelihood of Salmonella performance standard compliance and increased pathogen transmission risk to consumers.

Temperature-humidity Index (THI) Is Associated with Gestation Length in Thoroughbred Mares

The objective of this study was to determine the relationship between Salmonella levels (presence and numbers) in chicken spleens and in mechanically separated chicken (MSC) at a commercial processing plant. Composite spleen and MSC samples were collected from 18 flocks at a commercial poultry processing plant. A total of 180 samples of each type were collected and tested for Salmonella using the most probable number (MPN) and enrichment methods. Overall, Salmonella was detected in 15.6% and 27.8% of spleen and MSC samples, respectively. The mean log MPN was 0.95 and 0.85 for the spleen and MSC samples, respectively. There was a significant relationship between Salmonella presence in spleen and MSC samples. However, the log MPN numbers in MSC samples were not significantly related to those in spleen samples. Salmonella presence in composite spleen samples (an indication of systemic infection in chickens) may predict MSC contamination with this pathogen, at the flock level.

Outbreak epidemiologically linked with a composite product of beef, mechanically separated chicken and textured vegetable protein contaminated with multiple serotypes of Salmonella enterica including multidrug-resistant Infantis, California 2016.

A salmonellosis outbreak occurred at a California prison in April and May 2016. In a cohort study of 371 inmates, persons who consumed dishes from the prison kitchen made from ground meat had a higher attack rate (15%) than those who did not (4%) (risk ratio 3.4, 95% CI 1.1-10.6). The ground meat product was composed exclusively of beef, mechanically separated chicken (MSC) and textured vegetable protein; eight of eight lots of the product collected from the prison and processing facility were contaminated with Salmonella enterica of eight serotypes and 17 distinct PFGE patterns, including multidrug-resistant S. Infantis. Either the MSC or the beef could have been the source of the particular strains of S. enterica isolated from patients or the product. The microbiological evidence is most consistent with MSC as the source of the high levels of S. enterica in the epidemiologically linked meat product. Our findings contribute to the growing body of evidence about the hazard posed by the use of products containing raw mechanically separated poultry in kitchens in institutions.

Processing Characteristics and Rheological Properties of Mechanically Separated Chicken and Chicken Breast Meat

ObjectivesAddition of mechanically separated chicken (MSC) modifies the texture, flavor, and color of processed meat products; however, there is little modern literature characterizing its behavior in a model system and qualities in applied formulations. The objectives of this study were to determine differences between MSC and chicken breast trim when used as frankfurter raw materials and to identify rheological attributes of their myofibrillar proteins during gelation. An improved understanding of MSC properties will facilitate optimization of its processing parameters.Materials and MethodsMSC obtained from 2 different separation methods (MSC1 Beehive separator, aged bones; MSC2 Poss separator, fresh bones) were compared to chicken breast trim (BT) as raw materials for frankfurters. Chicken was blast frozen (–44.4°C for 72 h) and stored at –20°C for < 20 d. Frankfurters were produced, vacuum packaged, and stored under display lights (florescent, 2,300 lux) for 98 d; 3 rep. Color (L*, a*, b*), texture profile analysis, and lipid oxidation were evaluated every 2 wk. Dynamic oscillatory rheology (40mm parallel plates, 0.25% strain and 1 Hz frequency) was performed on the solubilized myofibrillar proteins of each raw material. Myofibrillar proteins were isolated by differential centrifugation, solubilized (0.6 M NaCl, 50 mM sodium phosphate, 2.8% (w/v) protein concentration, pH 6) and a temperature sweep (20 to 85°C at 1°C/min) was conducted. Storage modulus (G’), loss modulus (G”) and phase angle (δ) were measured. Protein profile was evaluated using SDS-PAGE. Shelf-life (fixed: treatment, day and treatment × day, random: replication) and rheological (fixed: treatment random: treatment × day) data were analyzed using SAS 9.4 mixed proc (SAS Inst. Inc., Cary, NC).ResultsAll raw materials were significantly different in moisture and fat content (P < 0.05). Both MSC raw materials contained greater fat and less moisture than BT. MSC2 frankfurters were greatest in fat and lowest in moisture content (P < 0.05). Both MSC frankfurters had significantly darker (L*), and redder (a*) external and internal color than BT frankfurters with MSC2 being the darkest and reddest treatment (P < 0.05). Greater hardness, cohesiveness, gumminess and chewiness values were documented in MSC2 product than in BT and MSC1 product. All treatments exhibited gelation with increased temperature (decreased δ). A peak, decline, and subsequent increase was observed in all 3 treatments at the 50 to 55°C range in both the G’ and G”. G’ slopes on both sides of the peak (S2, S3) and following the decline (S4) were significantly different between BT and both MSCs (P < 0.05). BT’s S3 was significantly steeper indicating a greater instability of the solid-like structure in the temperature range of 50 to 55°C (myosin rod denaturation). BT S2 and S3 were significantly different from MSC treatments in G” (P < 0.05), but not significantly different during S3.ConclusionThe data demonstrate that physical properties of myofibrillar proteins from MSC and chicken breast meat differ during thermal gelation. This indicates a different protein profile that could be explained by muscle source or by denaturation during isolation of the MSC. The data reveal that properties of different MSC can result in significant variation in finished product quality, underscoring the importance of understanding the features of raw materials that affect processing functionality.

Effects of Cetylpyridinium Chloride and Peroxyacetic Acid Treatment of Broiler Frames on Salmonella Incidence and Mechanically Separated Chicken Quality

Mechanically separated chicken (MSC) has a high incidence of Salmonella since it is separated and homogenized from multiple broiler frames. In addition, limited research has been reported on the reduction of naturally contaminated Salmonella on chicken carcasses or chicken frames. Therefore, broiler frames were treated with antimicrobial solutions of 0.1% peroxyacetic acid (PAA) or 0.5% cetylpyridinium chloride with Citrilow (CPC) for contact times of 30, 60, 90, or 120 s and evaluated for their effectiveness at reducing the incidence of naturally contaminated Salmonella spp. on broiler frames and decreasing Salmonella counts on inoculated frames that were ground and sieved into MSC. Treatment times for PAA and CPC did not affect (P &gt; 0.05) % incidence of Salmonella on naturally contaminated broiler frames. While CPC30 showed a greater % reduction in incidence (P &lt; 0.05) than PAA30, CPC90 and CPC120 did not differ (P &gt; 0.05) from PAA90 and PAA120. However, the CPC treatments imparted a greater decrease in incidence of Salmonella on frames than PAA. For inoculated frames, both antimicrobial treatments at all treatment times had fewer (P &lt; 0.05) Salmonella counts in MSC than their controls. Treated MSC samples were evaluated for pH, color, cook loss and protein bind. On average, CPC treatments were lighter (CIE L*; P &lt; 0.05) than PAA treatments, and PAA treatments were more red (CIE a*) and more yellow (CIE b*; P &lt; 0.05) than CPC treatments. All treatments produced MSC with lesser hue values than their controls. Protein bind and cook loss results indicated that the PAA treatments had no significant impact on MSC quality. Frames that were treated with CPC for 60 s yielded less protein bind than the control, which indicates less protein functionality.

Evaluation of USDA approved antimicrobials on the reduction of Salmonella and Campylobacter in ground chicken frames and their effect on meat quality

The main objective of this study was to examine the efficacy of USDA approved antimicrobials in reducing Salmonella Heidelberg (S. H.) and Campylobacter jejuni (C. j.) in ground chicken frames and to determine the treatment effects on total aerobic counts and meat color. Six antimicrobials (0.1% peracetic acid [PAA], 0.6% cetylpyridinium chloride [CPC], 0.005% sodium hypochlorite, 1.5% acidified lactic acid [ALA], 0.3% propionic acid, and 0.1% lauric arginate [LAE]) applied as dip treatments were evaluated in their efficacy in reducing S. Heidelberg and C. jejuni. Fresh chicken frames were spot inoculated with nalidixic acid resistant S. H. and C. j. (ATCC 33291) to achieve a recovery level of ca. 3 log CFU/g in the ground product. Frames were dipped for 10 s in each antimicrobial solution and each treatment was replicated on 3 frames. Three separate replications were conducted for this experiment. Frames were blended, and ground samples similar to mechanically separated chicken (MSC) were obtained and stored at 4°C for 24 hours. Samples were analyzed after grinding on d zero (2 h) and d one (24 h) to determine reduction in S. H. and C. j. counts in MSC. PAA and LAE treatments had the highest reductions on Salmonella counts (P ≤ 0.05), both treatments resulting in 0.9 log CFU/g reduction as compared to control on d zero. PAA and CPC reduced Salmonella counts by 1.4 and 0.9 log CFU/g, respectively, on d one; PAA, propionic acid, ALA, and LAE resulted in one log CFU/g reductions of C. j. as compared to control on d one. There was no significant difference among the treatments in their ability to reduce C. j. on d one. The treatments had no effect on total aerobic counts. The findings from the study indicate that PAA, CPC, and LAE can reduce S. H. in ground chicken frames, whereas all the antimicrobials tested in the study, except chlorine, have the ability to reduce C. j. in ground chicken frames, a product similar to commercial MSC.

The relationship between Salmonella levels in chicken spleen and mechanically separated ground chicken

The objective of this study was to determine the relationship between Salmonella levels (presence and numbers) in chicken spleens and in mechanically separated chicken (MSC) at a commercial processing plant. Composite spleen and MSC samples were collected from 18 flocks at a commercial poultry processing plant. A total of 180 samples of each type were collected and tested for Salmonella using the most probable number (MPN) and enrichment methods. Overall, Salmonella was detected in 15.6% and 27.8% of spleen and MSC samples, respectively. The mean log MPN was 0.95 and 0.85 for the spleen and MSC samples, respectively. There was a significant relationship between Salmonella presence in spleen and MSC samples. However, the log MPN numbers in MSC samples were not significantly related to those in spleen samples. Salmonella presence in composite spleen samples (an indication of systemic infection in chickens) may predict MSC contamination with this pathogen, at the flock level.

Multidrug-Resistant Salmonella Heidelberg Associated with Mechanically Separated Chicken at a Correctional Facility.

We describe multidrug-resistant (MDR) Salmonella Heidelberg infections associated with mechanically separated chicken (MSC) served at a county correctional facility. Twenty-three inmates met the case definition. All reported diarrhea, 19 (83%) reported fever, 16 (70%) reported vomiting, 4 (17%) had fever ≥103°F, and 3 (13%) were hospitalized. A case-control study found no single food item significantly associated with illness. Salmonella Heidelberg with an indistinguishable pulsed-field gel electrophoresis pattern was isolated from nine stool specimens; two isolates displayed resistance to a total of five drug classes, including the third-generation cephalosporin, ceftriaxone. MDR Salmonella Heidelberg might have contributed to the severity of illness. Salmonella Heidelberg indistinguishable from the outbreak subtype was isolated from unopened MSC. The environmental health assessment identified cross-contamination through poor food-handling practices as a possible contributing factor. Proper hand-washing techniques and safe food-handling practices were reviewed with the kitchen supervisor.

Mechanical properties and sensory evaluation of salchichon standard extension containing an extensor of mechanically deboned chicken meat

Background: Mechanically separated chicken (MSC) or chicken paste, is a finely textured chicken meat, and one of the principal ingredients used in the meat industry as a protein supplement in the production of processed meats; normally, it is imported; nevertheless, other meat extenders are being used in order to contribute to the development of the domestic industry. Objectives: This study aimed to determine the best mixture of fiber, pig skin, and carragennan, through an evaluation of the microbiological, bromatological, rheological and sensorial properties of standard sausages produced with chicken paste and extenders that replaced 35% and 50% of the paste inside a meat matrix. Methods: An experimental design that combined three extenders composed of fiber, pigskin, and carragennan in ten mixture points was used. The experiment was carried out with 35% and 50% replacement levels. Each sausage was subjected to a Texture Profile Analysis (TPA), elasticity, and firmness analysis, using instruments and a sensorial evaluation. Results: The firmness and chew ability in the instrumental analysis of the texture decreased with the application of the extenders; however, there were no statistically significant differences between the applications of the three extenders for firmness. The sensory analysis showed that the fiber and pigskin mixture favored the sensorial properties. Furthermore, the interaction between the fiber and pigskin improved the chew ability. The elasticity increased in the sausages with the extenders, and an interaction between the three extenders at the 35% replacement increased the elasticity, as compared to the control. The firmness, at the 35% replacement, decreased in the extended sausages, but there was a possible interaction between the three extenders that was not seen at the 50% replacement. Conclusion: According to the instrumental analysis of the texture, at 35% and 50% replacements, there was not a mixture that exhibited a behavior similar to that of chicken paste in a standard sausage. However, according to the sensory results, a combination of the fiber and pigskin resulted in a sausage with extenders that was acceptable for consumers.

Functional properties of meat by-products and mechanically separated chicken (MSC) in a high-moisture model petfood system

Contributions to water retention capacity (% WRC) and texture changes were determined for pork by-products (lung lobes, kidneys), chicken viscera (head, feet and viscera) and mechanically separated chicken (MSC) as affected by pH and various salts in a high-moisture model system. The % WRC for meat by-products and MSC was increased by increased pH (4.5–6.8). Pork lungs and MSC had the highest % WRC ( p<0.05) among the meat by-products. Meat by-product % WRC was not signifcantly ( p>0.05) affected by salt (2%), phosphate (0.3%) or NaOH (0.075%). Chicken viscera had the lowest ( p<0.05) mean texture measurements among the meat by-products and MSC. Strong negative correlations ( p<0.05) were obtained for texture with total collagen, soluble collagen and high ionic strength soluble (HIS) proteins. These results should be considered for product quality changes when these by-products are used in formulation of high moisture pet food products.

Composition and protein fractions of different meat by-products used for petfood compared with mechanically separated chicken (MSC)

Pork by-products (lung lobes, kidneys), chicken viscera (head, feet and viscera) and mechanically separated chicken (MSC) were evaluated for proximate composition, protein distribution and connective tissue. Proximate composition varied among meat by-products and MSC. Pork by-products contained the most crude protein ( p<0.05). Low levels of high ionic strength soluble (HIS) proteins were obtained from meat by-products. Pork lungs and chicken viscera contained the greatest amounts of insoluble (IN) proteins ( p<0.05). Total collagen values were positively correlated to IN proteins, intramuscular collagen (IMC) and elastin. Types I and III collagen could not be detected by SDS-PAGE for the different meat by-products though collagen solubility appeared to be significant. These results suggest functional property differences between specific by-products are likely when used in petfood product formulations.

PROPERTIES OF AN EXTRUDED JERKY‐TYPE MEAT SNACK CONTAINING POTATO FLOUR

ABSTRACTExtruded, nutritious, jerky‐type products prepared from potato flour combined with either partially defatted chopped beef (PDCB), mechanically separated chicken (MSC) or chicken thigh and leg meat (C) and flavored with three levels (0.5, 1.0, 1.5%) of chile powder were evaluated for textural properties, microbial, and nutritional content. Energy required to shear extrudates from C increased with the addition of more chile powder while extrudates from PDCB required more energy for tensile strength at the lower levels of chile powder. Energy required to pull apart C jerky‐type extrudates (tensile strength) increased with an added level of chile powder while the opposite was found for PDCB indicating that chile may enhance or decrease binding capability. Extrudates composed of PDCB were higher in protein, lower in fat, and contained more iron than C and MSC extrudates. Several raw ingredients were found to have high microbial counts. Extrusion processing resulted in low microbial counts in the finished products.

Quality Evaluation of Chile‐flavored, Jerky‐type Extruded Products from Meat and Potato Flour

ABSTRACTExtruded, jerky‐type products prepared from potato flour combined with either partially defatted chopped beef (PDCB), mechanically separated chicken (MSC) or chicken thigh meat (C) and flavored with three levels of Chile powder were evaluated by instruments and sensory methods. Meaty aroma was more intense than potato or Chile aromas in all samples. MSC product tended to have the darkest color. Shear strength, tensile strength and sensory analyses indicated Chile powder may be a binding agent, resulting in harder texture, particularly in C products. Meaty and black pepper were dominant flavor characteristics detected by sensory panelists. Overall, PDCB product containing 0.5% Chile was rated most desirable.