the HB processing has been known for many advantages such as energy saving, high processing yield, high throughput, reduced chilling time, and chilling space (Lyon and Hamm, 1986;McPhail, 1995 ABSTRACT The purpose of this research was to evaluate sodium reduction in the protein gels that were prepared with turkey breasts after hot boning (HB), quarter (¼) sectioning, crust-frozen air-chilling (CFAC), and cold temperature mincing. For each of 4 replications, 36 turkeys were slaughtered and eviscerated. Onehalf of the carcasses were randomly assigned to water immersion chilling for chill boning (CB), whereas the remaining carcasses were immediately HB and quartersectioned/crust-frozen air-chilled (HB-¼CFAC) in a freezing room (-12°C, 1.0 m/s). After deboning, CB fillets were conventionally minced, whereas HB-¼CFAC fillets were cold minced up to 27 min with 1 or 2% salt. From the beginning of mincing, the batter temperatures of HB-¼CFAC were lower (P < 0.05) than those of CB batters up to 12 and 21 min for 2 and 1% salts, respectively. Upon mincing, the batter pH of the HB-¼CFAC (P < 0.05) rapidly decreased and was not different (P > 0.05) from the pH of CB batters, except for the 1% salt HB-¼CFAC batter after 15 min of mincing. The pattern of pH was not changed when the batters were stored overnight. The protein of 2% salt HB-¼CFAC fillets was more extractable (P < 0.05) than that of CB fillets at 9, 12, 18, and 24 min. Similarly, the protein of 1% salt HB-¼CFAC fillets was more extractable (P < 0.05) than that of CB fillets from 12 min. Stress values of 2% salt HB-¼CFAC gels were higher (P < 0.05) than those of 1 and 2% salt CB gels, with intermediate values for 1% salt HB-¼CFAC gels. In the scanning electron microscope image, prerigor batter appears to have more open space, less protein aggregation, and more protein-coated fat particles than those of postrigor batters. Based on these results, the combination of HB-¼CFAC and cold-batter-mincing technologies appear to improve protein functionality and sodium reduction capacity.

The purpose of this research was to evaluate the combined effects of turkey hot-boning and cold-batter mincing technology on acceleration of meat turnover and meat quality improvement. For each of 3 replications, 15 turkeys were slaughtered and eviscerated. Three of the eviscerated carcasses were randomly assigned to water-immersion chilling for chill-boning (CB) and the remaining were immediately hot-boned (HB), half of which were used without chilling whereas the remaining were subjected to crust-freezing air chilling (CFAC) in an air-freezing room (1.0 m/s, -12°C) with/without 1/4; sectioning (HB-1/4;CFAC, HB-CFAC). As a result, CB and HB breasts were minced using 1 of 5 treatments: (1) CB and traditional mincing (CB-T), (2) HB and mincing with no chilling (HB-NC), (3) HB and mincing with CO2 (HB-CO2), (4) HB and mincing after CFAC (HB-CFAC), and (5) HB and mincing after quarter sectioning and CFAC (HB-1/4;CFAC). Traditional water-immersion chilling took an average of 5.5 h to reduce the breast temperature to 4°C, whereas HB-CFAC and HB-1/4;CFAC took 1.5 and 1 h, respectively. The breast of HB-CFAC and HB-1/4;CFAC showed significantly higher pH (6.0-6.1), higher fragmentation index (196-198), and lower R-value (1.0-1.1; P < 0.05) than those of the CB controls. No significant differences (P > 0.05) in sarcomere length were seen between CB-T and HB-CFAC filets regardless of quarter sectioning. When muscle was minced, the batter pH (5.9) of CB-T was significantly lower (P < 0.05) than those (6.1-6.3) of HB-NC, HB-CO2, and HB-1/4;CFAC, with the intermediate pH (6.0) seen for the HB-CFAC. When meat batters were cooked, higher cooking yield (90 - 91%; P < 0.05) was found in HB-CFAC, HB-1/4;CFAC, and HB-CO2, followed by HB-NC (90%) and finally CB-T (86%). Stress values (47-51 kPa) of HB-CFAC gels were significantly higher (P < 0.05) than those of CB-T (30 kPa) and HB-NC (36 kPa). A similar trend was found in strain values.

In meat processing, powdered ingredients are preferred to liquids because of ease of handling, mixing, and storing. This study was conducted to assess Listeria monocytogenes inhibition and the physicochemical and organoleptic characteristics of frankfurters that were prepared with organic acid salts as spray-dried powders (sodium lactate-sodium acetate, sodium lactate-sodium acetate-sodium diacetate, and potassium acetate-potassium diacetate) or liquids (sodium lactate, sodium lactate-sodium diacetate, potassium lactate, and potassium lactate-sodium diacetate). Full-sodium (1.8% salt) and low-sodium (1.0% salt) frankfurters were prepared according to 10 and 5 different formulations (n = 3), respectively, and were dip inoculated with a six-strain cocktail of L. monocytogenes (∼4 log CFU/g). Populations of Listeria and mesophilic aerobic bacteria were quantified during storage at 4, 7, and 10°C for up to 90 days. Four powder and two liquid full-sodium formulations and one powder low-sodium formulation, all of which contained diacetate except for 1% sodium lactate-sodium acetate powder, completely inhibited Listeria growth at 4°C. However, Listeria grew in full-sodium formulations at 10°C and in low-sodium formulations at 7 and 10°C except for the formulation containing 0.8% potassium acetate-0.2% potassium diacetate powder. All formulations were similar in terms of water activity, cooking yield, moisture, and protein content. Sodium content and pH were affected by the concentrations of sodium and diacetate, respectively. Frankfurter appearance, texture, flavor, and overall acceptability were similar (P > 0.05) regardless of the formulation, except for flavor and overall acceptability of the low-sodium formulation containing potassium acetate-potassium diacetate. Based on these findings, cosprayed powders appear to be a viable alternative to current liquid inhibitors for control of Listeria in processed meats.

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This study was conducted to evaluate antilisterial activity in deli-style turkey using one of the inhibitors: hop α- or β-acids at 5 ppm, potassium acetate/potassium diacetate (PAPD) at 0.5%, their combinations, potassium lactate/sodium diacetate (PLSD) at 2.5% for positive control, and ethanol at 5 ppm for negative control. Deli-style turkey was formulated and manufactured traditionally. To simulate Listeria contamination in processing plants, the deli turkey was sliced in <24 h of production, inoculated with Listeria monocytogenes (2 to 3 log CFU/g), and vacuum-stored at 4 or 7°C for 60 d. To simulate Listeria contamination in grocery stores, the deli turkey was vacuum-stored for 30 and 60 d prior to slicing, inoculation, and aerobic storage at 4 or 7°C for 10 d. Physicochemical properties of the deli turkey were not significantly different among treatments (P > 0.05). Addition of hop acids at 5 ppm did not inhibit Listeria in deli meat during 60 d of vacuum-storage at 4 or 7°C, whereas organic acids and hop acids/PAPD significantly inhibited Listeria (P < 0.05), with the best inhibition observed for hop β-acids/PAPD at 7°C/60 d. During 10 d of aerobic storage at 4°C, hop acid/PAPD, PLSD, or PAPD showed listeristatic effects, whereas hop acids alone allowed Listeria to grow by 0.9 CFU/g. During 10 d of aerobic storage at 7°C, hop acid/PAPD, PLSD, and PAPD significantly reduced Listeria populations than hop α-acids, β-acids, and no-inhibitor control (P < 0.05). These results indicated the combination of hop β-acids/PAPD provides more effective inhibition than any single addition of hop acids and PLSD (P < 0.05) at 7°C/60 d in vacuum storage, with intermediate inhibition observed for PAPD and α-acids/PAPD.