Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages

Abstract

Mechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss separator, fresh bones [Poss Design Limited, Oakville, Ontario, Canada]) and chicken breast trim (CBT) were used as raw materials in frankfurters. Texture, color, and lipid oxidation were measured over a refrigerated storage period of 98 d. Both MSC were higher in fat and lower in moisture than CBT. MSC frankfurters had lower L* and higher a* values than CBT frankfurters, with MSC2 frankfurters having the lowest L* and highest a* (P < 0.05). Thiobarbituric acid-reactive substances values were higher in MSC1 frankfurters (P < 0.05) than in CBT and MSC2 frankfurters. Texture Profile Analysis hardness, cohesiveness, resilience, and chewiness were highest in MSC2 frankfurters. Differences among MSC resulted in detectable differences in finished product attributes, with MSC2 frankfurters being darker and redder and having lower levels of lipid oxidation than MSC1 frankfurters, underscoring the importance of understanding the specific functional attributes of MSC obtained by different processes prior to product formulation and manufacturing.

Emulsified sausages obtained from mechanically separated meat of yacare caiman (Caiman yacare)

“…These values are lower than the interval between 13.33 and 18.01 N reported for three formulations of yacare meat-based sausages (Cavenaghi-Altemio et al, 2021) and the 17.65 N of hardness for mortadella made with Caiman yacare meat (de Souza et al, 2022). It was expected, as the use of MSM can lead to textural softness due to the lack of muscle structure resulting from the high pressures utilized in their obtainment (Miller et al, 2021).…”

“…These authors observed that small differences in the size of the meat fragments used to elaborate the sausages could have occurred during processing, affecting the color parameters. Thus, it is probable that the use of MSM instead of meat shavings had also affected the color, especially by increasing a* value (Miller et al, 2021). Moreover, the higher the MSM content, the lower the chroma b* (Oliveira Filho et al, 2010), which explains the higher b* value observed for T1 (Table 3).…”

Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis

“…This may be related to the autochthonous Staphylococci in the meat matrix being capable of acting on the color of the meat matrix. The variation of redness during the ripening of dry-fermented sausages is related with the formation of nitrosomyoglobin pigment (pink-red) (Miller et al, 2021).…”