Physical and Functional Properties of Mechanically Deboned Poultry Meat as Used in the Manufacture of Frankfurters

Fresh-frozen deboned duck meat and skin were analyzed for their chemical composition for subsequent formulations into a duck roll product. Various levels of skin and fat as well as other flavor ingredients such as concentrated orange juice were incorporated into the rolls to determine their effect on product quality. Objective and subjective measurements were used to evaluate the treatments.As the amount of added skin-fat increased, the quality of the duck rolls decreased. Ten percent added skin-fat (8.84% fat on analysis) yielded the most acceptable duck roll. Twenty percent added skin, however, resulted in decreasing the quality of the rolls. A level of 2.5% concentrated orange juice in the formulation imparted a very delicate orange flavor to the duck rolls.

Section: Resultssupporting

confidence: 95%

Section: Introductionmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 97%

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The Development of a Duck Roll

Ashoor

Maurer

1980

“…Extensive work has been done in evaluating the utilization of MDPM in comminuted meat products (Parkes and May, 1968;Froning, 1970;Acton, 1973;Schnell et al, 1973). pH adjustment and salt preblending have improved functional characteristics of MDPM (Froning and Janky, 1971).…”

Section: Introductionmentioning

confidence: 99%

Influence of Mechanically Deboned Meat and Phosphate Salts on Functional and Sensory Attributes of Fermented Turkey Sausage

McMahon

Dawson

1976

Semi-dry, fermented sausages were made, incorporating mechanically deboned turkey meat (MDTM) and hand deboned turkey meat in ratios of 0:100, 20:80, 35:65, and 50:50, and polyphosphate salt levels of 0% and 0.5%. These sausages were evaluated for objective and subjective characteristics: proximate composition and pH (raw and cooked), total acidity, yields, shear and tear strengths, and sensory acceptability.Addition of phosphates had no effect on the proximate composition or yields of sausages. This was contrary to literature reports, but was probably due to the long processing time of the sausages. Phosphate salts raised the pH of sausages, as expected. The shear and tear values of the sausages were significantly increased by addition of phosphates and significantly decreased by increasing levels of MDTM. No significant interactions were found.Sensory evaluations tended to indicate that, when thinly sliced, sausages were considered primarily for flavor rather than for texture or appearance. The sausages made in this study were all considered acceptable, to a degree dependent on the individual's preference for the spicy flavor. Alkaline phosphate salts have potential use in stabilizing MDTM for use in semi-dry, fermented poultry sausages.

“…Various aspects of using MD broiler meat in frankfurter production have been studied: the physical and functional properties of MD poultry meat, Schnell et al (1973); chopping time, Baker et al (1974); microscopy, ; carcass part and condition of meat, Baker and Kline (1984); nitrite versus sorbate, Larsen et al (1986); different types of production equipment, Dockerty et al (1986). Fewer investigators have studied the use of MD turkey meat in frankfurter production: 15% MD turkey meat with beef, Froning et al, 1971; fat and protein levels, Baker and Darfler, 1975;various chloride salts, Hand et al, 1982; chloride salts, phosphates, and Clostridium botulinum toxin, Barbut et al, 1986a,b. In a study comparing frankfurters prepared from hand-deboned, whole carcasses of 9-wk-old fryers, 17 mo-old-heavy fowl, and 24-wk-old turkeys, Baker et al (1970) found that turkey meat produced a less-stable emulsion than fowl or fryer meat; also, a frankfurter that was significantly more tender.…”

Section: Introductionmentioning

confidence: 99%

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

Scott

Baker

Dockerty³

1989

Self Cite

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. (