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

Abstract

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 broilermeat 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. (

Mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal niteliklerinin belirlenmesi

“…Mekanik olarak kemiklerinden ayrılmış et; gövde/karkas veya parçalarından etin mekanik bir işlemle ayrılmasıyla elde edilen et olarak tanımlanmaktadır (36,39,44). Avrupa Birliği (EU) direktiflerine göre; MABE'lerin üretiminde kullanılan tekniklerine göre kas doku ve yapısında değişikliğe neden olanlar ve olmayanlar diye ayrılmaktadır.…”