Properties and Utilization of Pork from an Advanced Meat Recovery System

Calhoun, C.M.; Schnell, T.D.; Mandigo, R. W.

doi:10.1111/j.1365-2621.1999.tb09864.x

Cited by 11 publications

(8 citation statements)

References 35 publications

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“…The fat component, which is less pigmented and at a higher concentration in the 20% fat patties, was likely more influenced by the highly pigmented PTFT compared to the 10% fat patties. The PTFT caused a linear increase in a* values (PϽ0.05; Table 1) as was reported in our previous work with PTFT (Calhoun et al, 1999). We attributed the increased redness to the elevated total pigment content and low connective tissue content of PTFT as had been reported by Field (1975Field ( , 1988 in meat from earlier versions of recovery machines.…”

Section: Patty Studysupporting

confidence: 84%

“…Previous work with PTFT (Calhoun et al, 1999) showed increased sensory juiciness in ground pork containing up to 15% PTFT which was attributed to the increased surface area and expressible moisture of PTFT. Patties in that study were stored frozen and evaluated within 2 wk of manufacture.…”

Section: Patty Studymentioning

confidence: 95%

“…They attributed the increase to stimulation of the catalytic effects of various forms of iron. Despite PTFT having elevated iron content (Calhoun, et al, 1999), the PTFT did not affect TBARS in cooked samples.…”

Section: Patty Studymentioning

confidence: 98%

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Storage Stability of Ground Pork Containing Meat from an Advanced Meat Recovery System

Calhoun¹,

Gaebler

Mandigo³

1999

Journal of Food Science

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Pork trim-finely textured (PTFT), generated by advanced meat recovery which mechanically removes meat from bones under pressure, has properties that may cause shelf-life instability. Lipid oxidation, microbial growth and pH of retail displayed fresh ground pork patties were not affected (P.0.05) by addition of up to 15% PTFT. Ground pork with 15% PTFT and 3.3% sodium lactate (NaL) stored in chubs at 22.28C for 14 days was ground and modified atmosphere packaged (MAP) or overwrapped (OW) and retail displayed for 4 days. Lipid oxidation increased (P,0.05) due to PTFT incorporation but was reduced by NaL. MAP and/or NaL reduced microbial counts and lipid oxidation. MAP maintained redness (a*) and prevented metmyoglobin formation.

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Section: Patty Studysupporting

confidence: 84%

Section: Patty Studymentioning

confidence: 95%

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Storage Stability of Ground Pork Containing Meat from an Advanced Meat Recovery System

Calhoun¹,

Gaebler

Mandigo³

1999

Journal of Food Science

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“…In addition, the carcass' physiological inherent characteristics such as lipid oxidation potential and pH fluctuations occurring during pork processing procedures can limit food product stability. [27,28] Future research should integrate whole genome sequencing techniques to assess the diversity of microbial population and their impact on limiting or accelerating spoilage rates in food products. The ground pork samples were analyzed within 24 hours of the grinding procedures, and a greater emphasis on investigating product subsamples over several days following grinding may provide more useful baseline data on any shifts in the microbiota and potential intervention strategies to limit spoilage and proliferation of foodborne pathogens.…”

Section: Pyrosequencing Data Analysismentioning

confidence: 99%

Metagenomic assessment of the microbial diversity in ground pork products from markets in the North Central Region of South Korea

Koo

Baker

Kim

et al. 2016

Journal of Environmental Science and Health, Part B

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The purpose of this study was to characterize the microbial community in ground pork using molecular approaches. Forty six ground pork products were purchased from local stores in the north central area of South Korea. Aerobic plate counts varied 4.23 ± 5.14 × 10(5) CFU/g with the range between 5.00 × 10(3) and 1.85 × 10(6) CFU/g for ground pork samples. Four ground meat samples were further processed for metagenomic analysis. Pseudomonas species was the most relative abundant with a wide range occurring (1.72 to 77.7%) as part of the microbial genera in ground pork. Bacteria such as Carnobacterium, Yersinia, Photobacterium were also identified in ground pork. Despite the prominence of certain genera across all samples there was still extensive microbial diversity among ground pork products that originated from different slaughter houses and were processed in different markets. Such diversity indicates that designing interventions to extend shelf life may be hampered by the extensive variability in the microbial consortia associated with pork products. However, this diversity may be useful for developing microbial traceability signatures unique to a slaughter house or a particular market.

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“…Podobną zależność w MDOM wykazali Al-Najdawi i Abdullah (2). W MOM wieprzowym zawartość cholesterolu w porównaniu z mięsem wieprzowym wykrawanym ręcznie była znacznie wyższa i wynosiła, odpowiednio, 101,67 mg/100 g i 72,33 mg/100 g. Natomiast w mięsie wieprzowym mielonym średnia zawartość cholesterolu wynosiła 62,33 mg/100 g (8).…”

Section: Artykuł Przeglądowy Reviewunclassified

Quality problems in mechanically separated meat

Łaszkiewicz¹,

Szymański²,

Kołożyn-Krajewska³

2019

Medycyna Weterynaryjna

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Mechanically separated meat (MSM) is obtained from bones or fragments with naturally adherent soft tissue by mechanical separation of soft tissue residues from bones remaining after cutting and punching poultry, pork and beef carcasses. Mechanically separated meat is a raw material commonly used in processing in Poland and other countries. The dominant species in the production of mechanically separated meat in Europe is poultry, mainly because of the increase in the consumption of boneless meat and its products. Mechanically separated meat is characterized by poorer technological and physicochemical properties and lower durability compared to poultry meat cut by hand. The high microbiological contamination of raw material limits its further use. The microbiological quality of mechanically separated meat has a significant impact on the microbiological stability and health safety of products manufactured from it. In industrial practice, mechanically separated meat is preserved by freezing or curing. In view of problems with the microbiological quality of mechanically separated meat, it seems advisable to search for new methods of preserving MSM and to improve the existing ones

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Properties and Utilization of Pork from an Advanced Meat Recovery System

Cited by 11 publications

References 35 publications

Storage Stability of Ground Pork Containing Meat from an Advanced Meat Recovery System

Storage Stability of Ground Pork Containing Meat from an Advanced Meat Recovery System

Metagenomic assessment of the microbial diversity in ground pork products from markets in the North Central Region of South Korea

Quality problems in mechanically separated meat

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