Edible peanut flour and grits have been produced by a commercial prepress solvent extraction method. The finished flour exhibits excellent extrusion‐expansion characteristics for use in both cereal and snack food items. Soluble carbohydrate profile indicates peanut flour is lower in raffinose and stachyose than commercial soy flour. The bland flavor and light tan color facilitates incorporation of peanut flour and grits into a wide range of food products.

Conventional expeller and expeller/solvent extraction processes for peanuts are compared to the nonconventional processes of direct solvent extraction, cold pressing and nonhexane solvent processes. Peanut composition, cleaning and specific extraction procedures have a major impact on finished crude oil composition, refining characteristics, final oil and meal quality and utility. Special care in raw material and process selection must be taken when using crude peanut oil for direct edible or biofuel applications. Changes in world oil prices and protein market, US peanut quota and price support program and plant breeding will have a major impact on peanut oil availability and prices in the future.

Peanut flour has been evaluated for use in a variety of food products as a replacement for animal source proteins. In breakfast cereals and snack foods, peanut flour blends well with cereal flours to yield products with excellent flavor, texture, and color. Peanut flour can be used to produce textured vegetable protein or can be used directly in ground meats to provide good moisture and fat binding characteristics. In bakery products, peanut flour can be used at levels up to 20% to provide protein supplementation without the astringent flavor of other oilseed flours.

Broiler dark meat (thigh and drumstick) was removed from the carcasses by hand deboning. One group of carcasses was deboned within 1 hr postmortem without chilling (hot deboned). A second group was deboned 24 hr postmortem after standard commercial chilling and ice pack storage (cold deboned). Hot deboned meat showed significantly higher pH, emulsifying capacity, and released less moisture and fat than cold deboned meat. Sausage product incorporating either hot or cold deboned meat showed no significant difference in moisture and fat release. Sausage made from hot deboned meat showed significantly greater cooking loss and shrink, and the resulting cooked product was harder and chewier (objective texture) than cooked sausage made from cold deboned meat. (

A method for the rapid removal of meat from the defeathered, noneviscerated warm chicken carcass was developed. Initially, breast meat, skin, and wing from one side of the bird were stripped in one motion from the noneviscerated carcass. Then leg bones are cut and pulled from leg meat. The procedure eliminates the need to eviscerate chickens before deboning.Yield data for 7-through 12-week-old broilers showed increases in combined breast and leg meat yields from 24.7% of slaughter weight for 7-week-old males to 29.3% for 12-week-old males and 24.4% for females at 7 weeks to 28.2% at 12 weeks of age. Meat yields were evenly divided between breast and leg in males, but breast meat was heavier than leg meat in the females.(Key words: hot deboning, noneviscerated meat yields, boneless yields, skinned yields, broiler breast meat, broiler leg meat) 1984 Poultry Science 63:497-501