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Mechanically deboned turkey meat (MDTM) was mixed under the following treatment conditions: a) control-not mixed, b) exposed to surface air, c) under a flow of nitrogen gas, and d) under a flow of carbon dioxide gas. Twenty-five hundred grams of MDTM were mixed in replicate in a Hobart K5-A mixer in a 4 C cold room. Treatments were intended to simulate several handling conditions and to provide various oxidative stresses to the product. Treated MDTM was packaged in Mylar pouches without air evacuation and under vacuum and held at 4 C up to six days and stored at -18 C up to six months. Samples were evaluated for surface color (Hunter Lab) and for storage stability (2-thiobarbituric acid, TBA) at regular intervals. Data indicate that mixing contributes to color and oxidative changes which occur during storage.Dramatic TBA increases were only noted for MDTM stored at -18 C up to 6 months. TBA numbers of MDTM held at 4 C up to 6 days did not change appreciably. Generally, meat mixed in air and under C0 2 showed higher TBA numbers and greater changes in surface color than did the control meat and meat mixed under nitrogen. Further work is required to make conclusive statements applicable to commercial procedures.1978 Poultry Sci 57:924-929 924 at

Compositional, physical, and storage stability characteristics were evaluated for turkey loaves formulated with chunked breast meat in which either 0%, 10%, 20% or 30% mechanically deboned turkey meat (MDTM) was substituted wt/wt. Physical and compositional evaluations of whole turkey loaves included proximate composition, mineral analysis, cook yields, and loaf dimensions. Cross-cut slices were evaluated for surface color and texture. Compositional changes generally reflected ingredient blends. Cook yield and loaf size were improved with increased levels of MDTM. Slice surface color (Hunter Lab) was darker and more red in color with increasing MDTM. Slices possessed less binding strength and were more tender with increased MDTM, as evaluated by slice breaking (binding strength) and by slice shearing (tenderness) using an Instron Press.Storage stability of formulated loaves was evaluated by the 2-thiobarbituric acid test (TBA) and sensory analyses. Raw and precooked foil wrapped and vacuum sealed MDTM substituted loaves were stored at -18 C for six months prior to analyses. TBA numbers increased with increased level of MDTM and precooking and were lower with vacuum packaging.Sensory evaluations indicated increased moistness and more tender loaves with increasing levels of MDTM. Cooking and packaging treatments were distinguished using the triangle test for 10% MDTM substitution. Loaves incorporating up to 30% MDTM were of high quality after six months frozen storage.

Mechanically deboned chicken meat (MDCM) precooled to 0° C. using carbon dioxide ("CO z snow") was obtained from a commercial processor along with MDCM which had not been precooled. Samples of both control (not precooled) and precooled meat were packaged in plastic pouches with and without vacuum, frozen and held in storage for six months at -18° C. 2-Thiobarbituric Acid (TBA) analyses were run on all samples at monthly intervals. The use of "C0 2 snow" resulted in rapid increases in TBA values after one month storage, regardless of package treatment. Vacuum packaged control MDCM was the only sample in which the TBA values remained low (below 2.0) for three months. All meat samples showed high TBA values after three months storage.

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