No abstract

Samples of chicken meat from spent laying hens were obtained by four different methods:(1) manual deboning of whole carcasses; (2) manual deboning of skinned carcasses; (3) mechanical deboning of whole carcasses; and (4) mechanical deboning of skinned carcasses. The meat was packaged, frozen and stored at )18°C for up to 3 months. Functional properties studied were pH, emulsifying capacity (EC) and water-holding capacity (WHC) and, in addition, pigment concentration was investigated. Sensory properties included aroma, colour, texture and overall acceptability, as judged by a trained panel using a nine-point hedonic scale. Removal of the skin prior to deboning by either method gave significantly higher values (P < 0.05) for EC, while WHC values were not significantly different among the experimental treatments, despite higher pH values for mechanically-deboned meat, with and without skin. Pigment concentrations were highest in meat from Treatment 4 and lowest for Treatment 1, but values for both methods of deboning were affected by the presence of skin. There were no significant differences between treatments for any of the sensory properties studied. Changes occurring in the meat during frozen storage are described.

Five formulations for commercial luncheon meat were prepared and canned, then analysed for proximate composition, thiobarbituric acid (TBA) value, peroxide value, pH, acidity (% as free fatty acid, FFA) and subjected to sensory analysis. Small differences (P ¼ 0.05) in the proximate composition were recorded, but all samples came within the required Jordanian Standard for the product. TBA values were the highest in luncheon meat containing the highest percentage of mechanically deboned chicken meat. The most preferred colour to the panel was achieved in samples containing the greatest percentage of beef heart and lowest fat content; these samples were also the juiciest. The highest scoring samples for sensory evaluation were those that contained beef flank, topside and heart.

Summary Beef and lamb mortadella samples were prepared under controlled conditions and stored for 16 weeks under refrigeration. Moisture, protein, fat, ash and sodium chloride contents were measured initially and pH, percentage of free fatty acids, thiobarbituric acid values, total volatile nitrogen content, residual nitrite concentration and microbiological status were determined at regular intervals throughout storage. The sensory quality of the mortadellas during the first 2 months of storage was evaluated. The results of these tests permitted assessment of the quality and safety of beef and lamb mortadella. The products were satisfactory with regard to chemical and microbiological analyses, but after 2 months storage, the poor colour of lamb mortadella limited the sensory acceptability. Measurements of rancidity, caused by lipid deterioration and protein breakdown, were the best indicators of product quality.

Sheep livers, spleens, kidneys and hearts were taken from fifteen carcasses at a local slaughterhouse to study proximate composition, energy value, minerals content and chemical and microbiological characteristics. A wide range of weights was identified between organs and within one type of organ. Kidneys had the highest mean moisture and fat contents, while liver had the highest protein content, nitrogen-free extract value, energy (kcal) values and the lowest pH value. The thiobarbituric acid value was highest in kidneys and lowest in livers. There was considerable variability of mineral content within and between organs. The aerobic plate counts were similar for all organs and numbers of Staphylococcus aureus were low, with little difference in number between organs.