“…Meat can be reclaimed from neck, frame, and back bones of poultry; and bony fish trimmings after filleting, thus providing a new raw material for processed meat products: mechanically deboned meat (MDM) (Luiz, Moreira, Correˆa, & Falca˜o, 2004;Sousa, Teixeira, Mello, Torres, & Moita Neto, 2003). The use of MDM in heatprocessed meat products, such as frankfurters, has become common due to its low price (Lee, Williams, Sloan, & Littell, 1997;Luiz et al, 2004), despite the rapid onset of oxidative rancidity results in off-flavors, odors (Lee et al, 1997), and microbial growth (Sallam, Ishioroshi, & Samejima, 2004). It has also a high content of heme pigments, connective tissue, calcium and fat (Yang & Froning, 1992), dark color, undesired textural properties, and is susceptible to lipid oxidation (Smyth & O'Neill, 1997).…”