Effect of incorporating surimi‐like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready‐to‐eat broiler breast meat

Abstract

Restructured or comminuted cooked meat products are a diverse group of foods prepared with ground meats, added salt and spices, and have evolved over the centuries into a unique range of musclebased foods (Murphy et al., 2004). The high poultry production in Brazil, accompanied by high demand for noble cut-up and processed poultry meat, produces a large amount of low-valued meat from necks, backs, thighs, and drumsticks which are used for mechanically deboned meat (MDM) production.Due to its low cost, the MDM is one of the several ingredients used in the food industries as a muscle food substitute in the manufacturing of restructured or comminuted meat products (Massingue et al., 2018). However, the use of MDM in meat products has limitations due to its oxidative susceptibility, intense flavor, reddish dark color, undesired textural properties, and perishability (Pereira