Utilization of Mechanically Deboned Beef in Cooked Salami

Abstract

Cooked salami possessing 0, 10, 20 and 30% levels of mechanically deboned beef (MDB) was evaluated at 0, 14, 28, 42 and 56 days of salami storage at 6°C. A consumer panel, a descriptive attribute panel and a flavor profile panel found less desirable flavor, juiciness, tenderness and texture scores in salami containing 20 and 30% levels of MDB. Flavor profile panel results indicated higher aroma and flavor intensities and more rancid flavors, with increased level of MDB and length of storage time. Microbial counts, penetration and compression values increased as a function of storage time with the exception of 30% MDB salami, while Instron measurements reflected greater tenderness with increased substitution of MDB into the product. manufactured using substitution levels of 0, 10, 20 and 30% MDB. The MDB was substituted for U.S. Good grade chuck, shank and plate meat and regular pork trimmings in the formulation. The MDB was manufactured through a Beehive Model AU 4171 mechanical deboning machine employing a 0.45 mm diameter aperture. U.S. Utility cow flat bones (mixture of neck, vertebral column, rib and sternum bones) were the source of MDB. Processing of MDB occurred within 12 hr of hand boning. After processing, CO, snow was applied and the MDB was immediately placed in a -23.3"C freezer.

Effect of Bone Source and Storage on the Role of Mechanically Deboned Pork in Rancidity Development in a Cooked and Smoked Sausage

“…Field et al (1974a) indicated that panels prefer bologna made from hand deboned meat in the area of tenderness. Joseph et al (1977) found consumers prefer the tenderness and texture of hand deboned meat used to make cooked salami. Marshall et al (1977) also found that frankfurters containing 20-40s mechanically deboned pork were very mushy.…”

“…In other work, a triangle test indicated no significant flavor difference (P>O.O5) existed in bologna containing 10% machine deboned versus 10% hand deboned meat (Field and Riley, 1972). When using mechanically deboned beef in a cooked salami product, flavor profile and panel results indicated higher aroma and flavor intensities and more rancid flavor with increased levels of mechanically deboned meat and with increased lengths of storage (Joseph et al, 1977(Joseph et al, , 1978. Field et al (1974a) and Anderson and Gillett (1974) found that there was no significant difference in emulsifying capacity or emulsifying stability between hand deboned meat and mechanically deboned meat from the whole carcass.…”

The nutritional and physical characteristics of mechanically processed beef and pork product

“…The possible use of mechanically processed (red meat species) product has been reported in cooked salami (Joseph ^ al., 1978), dry fer mented salami (Berry ^ al., 1979), ground beef (Cross et £l., 1977;Seideman et al, 1977;Emswiler, et al, 1978;and Cross ^ al. , 1978a), and bologna (Field et £l., 1974a;Chant ^al., 1977;and Misock ^ al., 1979).…”

Hydrocolloids in processed meat

“…The use of mechanically deboned red meat has been studied in cooked salami (Joseph et al, 1978), dry fermented salami (Berry et al, 1979), groimd beef (Cross et al, 1977Seideman et al, 1977), bologna (Field et al, 1975;Chant et al, 1977;Misock et al, 1979) and frankfurters (Bushway et al, 1982;McMillin et al, 1980;Meiburg et al, 1976;Marshall et al, 1977). McMillin et al (1980) reported that frankfurters containing 30% or less mechanically separated pork (MSP) were similar in smoke house jdelds and percentage of water and fat lost during processing compared to frankfurters containing 40% or 50% MSP.…”

“…Formulation (level of MDB) and storage time had no significant effect on any of the palatability traits evaluated. Joseph et al (1978) A study by Cross et al (1977) on the palatability of groimd beef patties containing different levels of MDB indicated that patties containing 5, 10, 15 and 20% MDB were considered more acceptable than the control. As the percentage of added MDB increased, panel ratings for tenderness and juiciness increased.…”